Italian Pinwheels
Italian Pinwheels- Whole wheat wraps, coldcut fillings, and a vibrant sundried tomato schmear make up these adorable handheld sandwich bites.
September 25, 2024 by Nicole Collins
Today, we’re making Italian Pinwheels!
We’re taking things nice and easy today. Don’t you love that?! We’re basically making slimmed down Italian coldcuts wrapped up in pretty little handheld spiral bites. Doesn’t that sound simple and delish?
It sure is, so let’s get to it!
If there’s one thing you should know about me by now, it’s that ya girl loves a good schmear. It’s kind of become my calling card on social media. You know if we’re making a sammie, there’s a simple and showstopping spread close by. So of course, there’s a schmear in our future today!
We’re going to start by making a super easy sun dried tomato mayo. I like to use a mini food processor to do this so that the sun dried tomatoes really blend into the mayo, but you could absolutely get the knife out to finely chop the tomatoes too. So it’s just as simple as adding some mayo, a couple sun dried tomatoes, a shake of garlic powder, and a pinch of black pepper to the food processor. Blend it all together until it’s smooth and creamy, and that’s it! We have a vibrant, flavorful base for our wraps.
I like to build these in a whole wheat tortilla, but you could use any medium- large flour tortilla for this…regular, spinach, even tomato! We’ll lay out our tortilla on a clean surface, give it a nice spread of our beautiful sun dried tomato mayo over the entire wrap, then get ready to layer in our fillings. I like to use deli turkey, but you could also use deli ham or even a mix of turkey and ham. The next layer is a couple slices of salami. On top of that goes a torn slice of muenster cheese. Then, the final layer is a nice handful of spinach/arugula mix. You could even toss a layer of thinly sliced red onion in there if you’re feeling really crazy, which I love to do from time to time. Either way, we want to make sure our layers are flat and even. Then, we’re ready to roll. Literally.
I like to start at the bottom end of the tortilla closest to me, and roll the wrap as tightly as I can like a cigar. Then, we’ll wrap it in some plastic wrap and pop it in the fridge for about an hour before we slice the log into pinwheels. If you’re in a rush, you can slice the pinwheels without resting, but they’ll be a little harder to cut. Letting them compact in the plastic wrap helps the tortillas to hold together a little tighter which means a more stable pinwheel.
And, that’s all there is to it! These make a fun way to serve lunch. They make a great party appetizer. They make a nice grab and go snack. They’re as versatile as they are adorable. And, did I mention that the flavors remind you of that Italian coldcut you know and love in a slightly elevated way? Absolutely delish!
Alright, everyone! Can you believe we’re this close to talking about holiday recipes already? If you have any requests, let me know!
I hope you enjoy. And, let’s eat!
Italian Pinwheels
Serves: 4 or 32 pinwheels Print
Ingredients:
½ cup mayonnaise
2 sundried tomatoes, chopped + 1 tsp oil from the jar
1/8 tsp fresh cracked black pepper
4 medium sized whole wheat tortillas
16 slices deli turkey
12 slices deli salami
4 slices muenster cheese, torn in half
2 cups spinach/arugula mix
Directions:
Make the sun dried tomato mayo: In a small food processor or blender, add mayonnaise, sun dried tomatoes with their oil, and black pepper. Process until smooth and fully combined.
To assemble, spread sun dried tomato mayo all over 1 side of the wrap. Layer 4 slices of turkey and 3 slices of salami over the surface of the wrap. Lay 2 pieces of torn cheese in the center of the wrap. Then, spread ½ cup spinach arugula mix over the surface of the wrap. Repeat with remaining ingredients.
Starting at the edge closest to you, tightly roll the tortilla like a sushi roll. Wrap each roll individually in plastic wrap, and refrigerate for at least 1 hour until set. Slice each wrap into 8 pinwheels roughly ¾ inch thick. Enjoy!
Recipe notes:
*You could use provolone or deli mozzarella in place of the muenster if you’d like.
*Wrapping the tortillas in plastic wrap for an hour helps the pinwheels hold their shape. You could serve immediately, but the pinwheels may be a little loose.
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