Italian Summer Pinwheel Sandwiches
These colorful Italian pinwheel sandwiches combine creamy spreads, layers of meats, cheese, and fresh veggies for a perfect chilled appetizer or light lunch.
Equipment
- 1 mixing bowl
- 1 plastic wrap for wrapping rolls
- 1 cutting board
- 1 sharp knife for slicing pinwheels
Ingredients
- 4 large flour tortillas or wraps
- 1/2 cup cream cheese softened
- 1/4 cup mayonnaise
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella or provolone cheese
- 8 to 10 slices deli salami
- 8 to 10 slices deli ham
- 1/2 cup roasted red peppers sliced
- 1/2 cup fresh spinach or arugula
- Optional: sliced pepperoncini or black olives
Instructions
- In a small mixing bowl, combine softened cream cheese, mayonnaise, and Italian seasoning until smooth and spreadable.
- Lay each tortilla flat and evenly spread the cream cheese mixture over the surface, leaving a small border near the edges.
- Sprinkle shredded cheese evenly over the spread layer on each tortilla.
- Add layers of salami, ham, roasted red peppers, spinach, and any optional sliced pepperoncini or olives.
- Roll each tortilla tightly from one edge into a log and wrap securely in plastic wrap.
- Chill the wrapped rolls in the refrigerator for at least 30 minutes to firm up for clean slicing.
- Unwrap and slice the rolls into approximately 1-inch (2–3 cm) pinwheels, then arrange on a platter and serve chilled.
Notes
- Substitute meats like pepperoni, turkey, or prosciutto as desired.
- Use provolone cheese for sharper flavor or mozzarella for a creamy mild taste.
- Add a drizzle of balsamic glaze before rolling for extra flavor.
- Prepare pinwheels up to 24 hours ahead and keep refrigerated until serving.