Italian Pinwheel Sandwiches (Printable)
Colorful Italian pinwheels with salami, ham, provolone, pesto cream cheese and crisp veggies—chill, slice, serve.
# 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 Prepare:
01 - In a small mixing bowl, blend softened cream cheese with pesto until the mixture is smooth and evenly combined.
02 - Place one flour tortilla on a clean cutting board. Evenly spread 1/4 of the cream cheese and pesto mixture across the surface, reaching close to the edges.
03 - Arrange Genoa salami, followed by smoked deli ham, and then provolone cheese in an even layer over the cream cheese spread.
04 - Distribute diced red bell pepper, julienned cucumber, and a handful of fresh baby spinach leaves evenly atop the meats and cheese.
05 - Starting from one edge, roll the tortilla tightly to create a uniform log.
06 - Repeat layering and rolling with remaining tortillas and ingredients.
07 - Wrap each rolled tortilla log in plastic wrap and refrigerate for at least 30 minutes to ensure slices hold their shape.
08 - Unwrap each log and, using a sharp serrated knife, trim ends and cut into 6 equal pinwheels.
09 - Arrange pinwheels on a serving platter. Garnish with fresh basil leaves if desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- You get big Italian flavor in just a few bites, and they look like you spent hours making them.
- The make-ahead factor means you can relax when guests arrive instead of fussing in the kitchen.
02 -
- Skimping on chilling makes slicing a nightmare—warm tortillas squish and fillings ooze everywhere.
- Switching to a serrated knife changed my pinwheel game forever, saving me from a collection of oddly shaped spirals.
03 -
- Never rush the rolling—it’s worth taking your time so nothing unravels when sliced.
- Spread the filling right to the edges for the perfect spiral and no bland bites on the ends.