Italian Pinwheel Sandwiches
These flavorful Italian pinwheel sandwiches are perfect for busy weeknight dinners or as crowd-pleasing appetizers for parties. Easy to make and packed with delicious ingredients!
Ingredients
Main Ingredients
- 4 pieces 10-inch flour tortillas Burrito size
- 7 ounces Genoa salami slices Freshly sliced without preservatives
- 7 ounces prosciutto or thinly sliced deli ham Opt for lean deli ham for a lighter touch
- 12 slices provolone cheese Mild and creamy profile
- 8 leaves romaine lettuce Thick center veins removed
Cream Cheese Spread
- 8 ounces block cream cheese Softened; reduced-fat works well
- 1/3 cup jarred pepperoncini Thoroughly patted dry and finely diced
- 1/3 cup sun-dried tomatoes in oil Rinsed, patted dry and finely diced
- 1/4 cup basil pesto Excess oil blotted off
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/8 tsp salt
Instructions
Preparation
- Start by removing the thick center vein from each romaine lettuce leaf to help them lie flat.
- Rinse your sun-dried tomatoes and pepperoncini, then pat them dry.
- Blot any excess oil from the basil pesto.
Mix the Spread
- In a medium bowl, combine the softened cream cheese, finely diced pepperoncini, sun-dried tomatoes, and basil pesto.
- Add dried basil, oregano, garlic powder, black pepper, and salt. Mix until smooth and creamy.
Assemble Each Tortilla
- Lay one tortilla flat, spread about 1/3 cup of the cream cheese mixture evenly across it, almost to the edges.
Layer the Goodies
- Place three slices of provolone cheese down the center of the tortilla. Top with prosciutto or deli ham, salami slices, and two lettuce leaves.
Roll and Chill
- Roll up the tortilla snugly from the bottom edge and wrap it tightly in plastic wrap.
- Refrigerate for 1-2 hours or freeze for 30 minutes if short on time.
Slice and Serve
- Once chilled, unwrap and slice off the ends of the roll. Cut into 3/4-inch thick pinwheels.
- Arrange on a platter and let sit for 10-15 minutes before serving.
Notes
For best results, use room-temperature cream cheese for easier spreading. Invest in a good serrated knife for clean slices. These pinwheels store in the fridge for up to three days or can be frozen for up to a month, sliced after thawing.