Pinwheel Sandwich Trio
Pinwheel Sandwich Trio
These pinwheel sandwiches are one of my favorite things to serve when feeding a group. At first I was SO intimidated to make them and almost catered the sandwiches! These sandwiches are often catered so to me, they felt a bit lux!! Turns out they are so much easier than they look! You can be ready to feed a crowd with these in under 30 minutes + there are SO many fun variations to make. Let’s start with my simple trio! The Italian Pinwheel, The Turkey Provolone, and the Veg! I always serve a veg option for guests who may have restrictions.
They’re colorful, easy to prep ahead, and everyone can grab their favorite flavor. This trio includes an Italian version, a turkey and cheese version, and a veggie pinwheel so there’s something for everyone. Each wrap makes about 4 pinwheels, and you can easily scale the recipe depending on how many people you’re serving.
It helps a lot to set up all of your ingredients beforehand!
Ingredients
Cream Cheese Spread
(Enough for about 2 wraps)
8 ounces cream cheese, softened
5 peperoncinis, finely chopped
1 teaspoon Italian seasoning
2 tablespoons chopped roasted red peppers
Italian Pinwheels
You’ll need
1 large 10-inch tortilla
Cream cheese spread
About 6 slices Italian salami
About 9 slices pepperoni
2 slices provolone cheese
Small handful spinach
Small handful shredded iceberg lettuce
Dash Italian seasoning
Instructions
Spread a layer of the cream cheese mixture over the tortilla, leaving a small border around the edges.
Layer the salami, pepperoni, and provolone across the tortilla.
Add a small handful of spinach and iceberg lettuce, then sprinkle with a little extra Italian seasoning.
Roll the tortilla tightly. If you're making multiple sandwiches, repeat with another tortilla.
Slice into about 4 pinwheels and place on a serving platter.
Turkey & Provolone Pinwheels
You’ll need
1 large tortilla
Cream cheese spread (or mayo if you prefer)
Small handful iceberg lettuce
Small handful spinach
About 4 slices turkey
About 5 thin cucumber slices
2 slices provolone
2 slices mild cheddar
Instructions
Spread cream cheese mixture or mayo across the tortilla.
Layer the lettuce and spinach first, then add the turkey.
Top with cucumber slices, provolone, and cheddar.
Roll tightly, slice into about 4 pinwheels, and add to the platter.
Veggie Pinwheels
(I like using green spinach tortillas for these so people can tell the difference.)
You’ll need
1 spinach or veggie tortilla
Hefty spoonful red pepper hummus (Sabra red pepper hummus is great)
Handful spinach
Handful roasted red peppers
Thinly sliced cucumber
Feta cheese
Instructions
Spread hummus over the tortilla.
Add spinach, roasted red peppers, cucumber slices, and crumble feta over the top.
Roll tightly, slice into about 4 pinwheels, and add to the platter.
To Serve
Arrange all three pinwheel varieties on a platter and label each one so guests know what they’re grabbing.
This recipe is very flexible. You can easily adjust the fillings or make extra wraps depending on how many people you're feeding.
A Recipe by Madeline May
Pinwheel Sandwich Trio
These pinwheel sandwiches are one of my favorite ways to feed a group. They’re colorful, easy to prep ahead, and everyone can grab their favorite flavor. This trio includes an Italian version, a turkey and cheese version, and a veggie pinwheel so there’s something for everyone.
Ingredients
Cream Cheese Spread
Italian Pinwheels
Turkey & Provolone Pinwheels
Veggie Pinwheels
Instructions
- Make the cream cheese spread Stir together the softened cream cheese, chopped pepperoncinis, Italian seasoning, and roasted red peppers until smooth and evenly combined.
- Assemble the Italian pinwheels Spread the cream cheese mixture over a tortilla. Layer with salami, pepperoni, provolone, spinach, iceberg lettuce, and a dash of Italian seasoning. Roll tightly.
- Assemble the turkey pinwheels Spread the cream cheese mixture or mayonnaise over a tortilla. Add the turkey, provolone, cheddar, lettuce, spinach, and cucumber. Roll tightly.
- Assemble the veggie pinwheels Spread roasted red pepper hummus over the spinach tortilla. Add spinach, roasted red peppers, cucumber, and feta. Roll tightly.
- Slice Trim the ends if needed, then slice each wrap into about 4 pinwheels.
- Serve Arrange the pinwheels on a platter and label each variety so guests know which is which.
Storage
Store the pinwheels in an airtight container in the refrigerator for up to 2 days.
Make Ahead
Assemble and roll the tortillas up to 1 day ahead. Wrap them tightly in plastic wrap and slice just before serving.
A Note from Madeline May
Each wrap makes about 4 pinwheels. For the cleanest slices, chill the rolled tortillas for 20–30 minutes before cutting.
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