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Simple Italian Pinwheel Sandwiches

Close-up of several cross-sections of Italian pinwheel sandwiches showing layers of cream cheese, salami, and orange spread.
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Make these easy, no-bake Italian pinwheel sandwiches for your next party or quick lunch. They use classic deli ingredients rolled tightly in tortillas for a savory appetizer.

Ingredients

Scale
  • 4 large flour tortillas (about 10 inches)
  • 8 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 tablespoon Italian dressing mix or dry Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 cup finely chopped fresh parsley
  • 1/2 cup grated Parmesan cheese
  • 8 thin slices provolone cheese
  • 8 thin slices Genoa salami
  • 8 thin slices ham
  • 4 thin slices roasted turkey breast

Instructions

  1. In a medium bowl, combine the softened cream cheese, mayonnaise, Italian dressing mix, garlic powder, parsley, and Parmesan cheese. Mix until smooth and well combined. This is your spread.
  2. Lay one tortilla flat on a clean surface. Spread about one-quarter of the cream cheese mixture evenly over the entire surface of the tortilla, leaving about a half-inch border clear on the edges.
  3. Layer the fillings over the spread. Place two slices of provolone cheese over the spread. Then, layer two slices each of salami, ham, and turkey evenly across the tortilla.
  4. Starting from one edge, roll the tortilla up tightly, like a jelly roll. Do not press too hard, but keep the roll firm.
  5. Wrap the rolled tortilla tightly in plastic wrap. Repeat this process with the remaining three tortillas and fillings.
  6. Refrigerate the wrapped rolls for at least 2 hours, or up to 24 hours. Chilling helps the rolls firm up, making them easier to slice cleanly.
  7. When ready to serve, remove the plastic wrap from one roll. Use a sharp knife to slice the roll into 1-inch thick pinwheels.
  8. Arrange the Italian pinwheel sandwiches cut-side up on a serving platter.

Notes

  • For a sharper flavor, substitute some of the cream cheese with softened Boursin cheese or add a tablespoon of finely chopped sun-dried tomatoes to the spread.
  • If you do not have deli meats, you can use thinly sliced roasted red peppers and marinated artichoke hearts for a vegetarian option.
  • To make these ahead for a crowd, assemble the rolls completely, wrap them, and keep them refrigerated. Slice them no more than one hour before serving for the best texture.
  • For a nice presentation, garnish the platter with a few black olives or small sprigs of fresh basil.

Nutrition

Find it online: https://tastethisplate.com/italian-pinwheel-sandwiches-recipe/