Italian Pinwheel Sandwiches (Printable Version)
Colorful Italian pinwheels with salami, provolone, pesto and crisp veggies—easy, chilled party bites.
# What You Need:
→ Wraps & Spreads
01 - 4 large flour tortillas (10-inch diameter)
02 - 1/2 cup cream cheese, softened
03 - 2 tablespoons pesto
→ Meats & Cheeses
04 - 4 ounces thinly sliced Genoa salami
05 - 4 ounces thinly sliced smoked deli ham
06 - 4 ounces thinly sliced provolone cheese
→ Vegetables
07 - 1 small red bell pepper, finely diced
08 - 1 small cucumber, seeded and julienned
09 - 1 cup fresh baby spinach leaves
→ Garnish (optional)
10 - Fresh basil leaves
# How To Make:
01 - In a small mixing bowl, combine softened cream cheese and pesto until thoroughly blended.
02 - Lay one flour tortilla flat on a clean work surface. Evenly spread one-fourth of the cream cheese mixture over the tortilla, nearly to the edges.
03 - Place a single layer of Genoa salami, followed by smoked ham, then provolone cheese over the cream cheese spread.
04 - Distribute diced red bell pepper, julienned cucumber, and a generous amount of fresh spinach leaves evenly across the cheese.
05 - Starting at one edge, roll the tortilla tightly into a log.
06 - Repeat the spreading, layering, and rolling process with the remaining tortillas and fillings.
07 - Wrap each filled tortilla log in plastic wrap. Refrigerate for at least 30 minutes to allow for firmer slicing.
08 - Remove wraps from the refrigerator and plastic. Using a sharp serrated knife, trim the ends and cut each rolled tortilla into 6 even pinwheels.
09 - Arrange pinwheels on a serving platter. Garnish with fresh basil leaves if desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- It’s outrageously vibrant on a platter and the first thing that disappears at any gathering.
- Honestly, these pinwheels taste like a deli sandwich and antipasto platter had a fun little party.
02 -
- If you rush the chilling, pinwheels will squish instead of slice—the mess teaches you to wait.
- Spread the filling to the very edge or your last bites will be all tortilla and no flavor—lesson learned after my first batch.
03 -
- Use plastic wrap snugly when chilling to keep the rolls tight and easy to slice.
- A sharp, serrated knife truly makes cutting picture-perfect pinwheels almost effortless.