Italian Pinwheel Sandwiches (Printable Version)
Flavorful rolled tortillas with Italian meats, fresh vegetables, and herbed cream cheese - perfect for entertaining or lunches.
# Ingredients:
→ Italian Cream Cheese Spread
01 -
225 g cream cheese, softened
02 -
⅓ cup mayonnaise
03 -
1 tablespoon olive oil
04 -
1 tablespoon red wine vinegar
05 -
½ teaspoon dried oregano
06 -
½ teaspoon dried basil
→ For the Pinwheels
07 -
4 large burrito-size flour tortillas
08 -
2 cups finely shredded romaine lettuce
09 -
½ small red or white onion, very thinly sliced
10 -
2 Roma tomatoes, seeded and thinly sliced
11 -
115 g sliced salami
12 -
115 g sliced capocollo
13 -
115 g sliced ham
# Steps:
01 -
In a medium bowl, combine the softened cream cheese, mayonnaise, olive oil, red wine vinegar, dried oregano, and dried basil. Mix until smooth and fully blended. Keep at room temperature to maintain spreadable consistency.
02 -
Lay the tortillas flat on a clean work surface. Divide the cream cheese spread evenly among the tortillas, spreading it in a thin, even layer almost to the edges.
03 -
Sprinkle the shredded romaine evenly over the cream cheese, followed by the sliced onion and tomato. Ensure all vegetables are thinly sliced for easy rolling.
04 -
Layer the salami, capocollo, and ham evenly over each tortilla.
05 -
Starting at one end, roll each tortilla tightly into a log. Secure with toothpicks if needed, then use a sharp serrated knife to slice into 2.5 cm pinwheels. Wipe the knife between cuts for clean slices.
06 -
Refrigerate pinwheels for at least 1 hour before serving to help them hold their shape.
# Notes:
01 -
Use large tortillas to make rolling easier and prevent tearing
02 -
Slice everything thinly so the pinwheels stay neat and compact
03 -
Use a serrated knife for clean, even cuts
04 -
Pat tomatoes dry if they're very juicy to avoid excess moisture
05 -
Can be made up to 24 hours in advance, though best when prepared 4–6 hours before serving
06 -
Store in an airtight container in the refrigerator, separating layers with parchment paper
07 -
Leftovers will keep in the refrigerator for up to 2 days