Description
Italian Pinwheel Sandwiches combine soft flour tortillas, savory Italian meats, provolone cheese, crisp romaine lettuce, and a creamy pesto spread. They require no cooking, chill well before slicing, and make an easy appetizer for parties, potlucks, picnics, holiday gatherings, or casual lunches.
Ingredients
4 burrito-size 10-inch flour tortillas
7 ounces Genoa salami slices
7 ounces prosciutto or thinly sliced deli ham
12 slices provolone cheese
8 romaine lettuce leaves
8 ounces cream cheese, softened
1/3 cup jarred pepperoncini, measured while sliced, then finely chopped
1/3 cup sun-dried tomatoes packed in oil, measured before rinsing and chopping
1/4 cup basil pesto
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Instructions
1. Remove the thick center ribs from the romaine lettuce leaves so they lie flat inside the tortillas.
2. Pat the lettuce, pepperoncini, and sun-dried tomatoes completely dry with paper towels.
3. Remove any excess oil from the top of the pesto before measuring.
4. Add the softened cream cheese, pepperoncini, sun-dried tomatoes, pesto, dried basil, oregano, garlic powder, black pepper, and salt to a medium bowl.
5. Stir the cream cheese mixture until all ingredients are evenly combined.
6. Lay the flour tortillas on a clean work surface.
7. Spread one-quarter of the cream cheese mixture over each tortilla, leaving a narrow border around the edge.
8. Arrange three slices of provolone cheese down the center of each tortilla.
9. Layer the prosciutto or deli ham over the tortillas, then add the Genoa salami.
10. Place two flattened romaine leaves along the lower edge of each tortilla.
11. Roll each tortilla firmly and evenly, keeping the filling tucked inside.
12. Wrap every roll tightly in plastic wrap.
13. Refrigerate the rolls for 1 to 2 hours, or freeze them for 30 minutes if needed.
14. Remove the plastic wrap and place each roll seam-side down on a cutting board.
15. Trim away the uneven ends with a serrated knife.
16. Slice each roll into rounds about 3/4 inch thick using a gentle sawing motion.
17. Let the Italian Pinwheel Sandwiches rest at room temperature for about 15 minutes before serving.
Notes
Use large burrito-size tortillas because they provide enough room for even layers and tight rolling.
Soften the cream cheese fully before mixing so the spread stays smooth and does not tear the tortillas.
Dry all moist ingredients thoroughly to help prevent soggy tortillas.
Roll the tortillas snugly, but do not squeeze hard enough to force the filling out.
Chilling the rolls before slicing helps the cream cheese firm up and creates cleaner pinwheel shapes.
Use deli ham or turkey instead of prosciutto for a milder flavor.
Replace provolone with mozzarella, fontina, Monterey Jack, or Swiss cheese if preferred.
Add extra pepperoncini or crushed red pepper flakes for more heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For the best texture, serve the pinwheels within 24 hours.
Freezing is not recommended because the lettuce and cream cheese filling may release moisture after thawing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 pinwheel