Italian Pinwheel Sandwiches (Printable)
Make vibrant pinwheels with salami, provolone, pesto-cream and crisp veggies for a crowd-friendly appetizer.
# What You'll Need:
→ Wraps & Spreads
01 - 4 large flour tortillas (10-inch)
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 It:
01 - In a small mixing bowl, blend softened cream cheese and pesto until a uniform mixture forms.
02 - Place a tortilla on a clean cutting board. Evenly spread one fourth of the cream cheese mixture over the surface, nearing the edges for full coverage.
03 - Arrange slices of Genoa salami, followed by smoked ham and provolone cheese, creating even layers across the tortilla.
04 - Distribute diced red bell pepper, julienned cucumber, and baby spinach leaves evenly over the meats and cheese.
05 - Starting from one side, tightly roll the tortilla into a log, securing the filling.
06 - Repeat filling and rolling process with each remaining tortilla and ingredients.
07 - Wrap each log in plastic wrap and refrigerate for a minimum of 30 minutes to ensure firm, clean slicing.
08 - Using a sharp serrated knife, trim off the ends and slice each roll into 6 even pinwheels.
09 - Arrange pinwheels on a serving platter. Garnish with fresh basil if desired and serve chilled or at room temperature.
# Expert Tips:
01 -
- You can sneak extra veggies in and no one will complain.
- They look far fancier than the time or effort invested lets on.
02 -
- Trying to rush the chilling step meant my first batch ended up with messy, sliding layers—so don’t skip it!
- Switching to a serrated knife gave much cleaner edges and kept all the fillings in place.
03 -
- Stacking the fillings evenly and not piling too high keeps each roll compact and easy to slice.
- Letting the pinwheel logs chill properly is the secret to that bakery-quality, tight spiral.