Easy Italian Pinwheel Sandwiches
These easy Italian pinwheel sandwiches are perfect for appetizers, snacks, or party food. Featuring flavorful salami, prosciutto, provolone, and crisp lettuce all rolled in a cream cheese spread with pepperoncini, sun-dried tomatoes, and herbs.
Ingredients
- 4 10-inch flour tortillas (burrito size)
- 7 ounces Genoa salami slices
- 7 ounces prosciutto or thinly sliced deli ham (opt for lean deli ham for a lighter touch)
- 12 slices provolone cheese
- 8 romaine lettuce leaves thick center veins removed
For the Cream Cheese Spread
- 8 ounces block cream cheese softened (reduced-fat cream cheese works well too!)
- 1/3 cup jarred pepperoncini thoroughly patted dry and finely diced (measure after slicing)
- 1/3 cup sun-dried tomatoes in oil rinsed, patted very dry, and finely diced (measure before chopping)
- 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
- Get Ready: First, prepare your lettuce by gently stripping out the thick center vein from each leaf so they lie perfectly flat. Rinse your sun-dried tomatoes and pepperoncini thoroughly, then pat them incredibly dry to prevent any sogginess in your pinwheels. Also, blot any visible excess oil from the top of your basil pesto.
- Mix the Spread: In a medium-sized bowl, combine the softened cream cheese, diced pepperoncini, diced sun-dried tomatoes, basil pesto, dried basil, dried oregano, garlic powder, black pepper, and salt. Stir everything together until the mixture is smooth and evenly blended – it should be wonderfully creamy!
- Assemble Each Tortilla: Lay one tortilla flat on a clean surface. Using a spatula or knife, spread about a quarter of your vibrant cream cheese mixture (roughly 1/3 cup) evenly across the entire surface of the tortilla, almost to the edges.
- Layer the Goodies: Down the center of the tortilla, line up three slices of provolone cheese. Next, cover the entire tortilla with a layer of prosciutto or deli ham, followed by the salami slices (trimming some if needed for a perfect fit). Lastly, arrange two lettuce leaves along the bottom edge of the tortilla – this ensures they'll be in the heart of your pinwheel.
- Roll and Chill: Carefully but firmly roll up the tortilla from the bottom edge, making sure it's snug and tight to avoid any gaps. Once rolled into a log, wrap it tightly in plastic wrap. Place the wrapped rolls in the refrigerator for 1-2 hours (or pop them in the freezer for 30 minutes if you're short on time) to allow the cream cheese to set and firm up. This is crucial for neat slicing!
- Slice and Serve: Once chilled, unwrap the rolls. Using a sharp serrated knife, slice off and discard the very ends of each roll, then cut the remaining logs into neat 3/4-inch thick pinwheels. Arrange them artfully on a platter. For the best flavor, let them come to room temperature for about 10-15 minutes before serving. Enjoy your delicious, healthy, and easy appetizers!
Notes
For best flavor, let pinwheels come to room temperature for about 10-15 minutes before serving.
Nutrition (per serving, estimated):
- Calories: 300 kcal
- Total Carbs: 20g
- Net Carbs: 18g
- Fats: 20g
- Protein: 15g
