Italian Pinwheel Sandwiches
Italian Pinwheel Sandwiches feature your favorite meats like cappicola and salami all wrapped up in a tortilla with pesto mayonnaise, provolone cheese, and fresh veggies! These easy to make pinwheels are the perfect lunch for when you want something light that’ll actually keep you full until dinner.
Italian Pinwheel Sandwiches
What if you took the best parts of a charcuterie board and wrapped them up in a tortilla and called it lunch? That’s basically what this recipe is and I’m obsessed! Cappicola, genoa salami and proscuitto are the meats in these Italian pinwheels that really keep you coming back for more. To me, they’re the holy trinity of deli meats!
These pinwheels have more than just meats. There’s also a good amount of provolone cheese, basil pesto mayonnaise, and veggies to round them out. While they may be on the smaller side, these pinwheels are sturdy and pretty filling – the best of both worlds! They make a great lunch or an on-the-go snack. Make them the day before to save you some stress around that midday point.
Besides being a perfect lunch, these Italian pinwheel sandwiches also make a pretty awesome party food. With football season upon us, we’ll need all the party food recipes we can get! Pinwheel sandwiches are ideal for parties because you can present a whole tray of them and watch them get snatched up one right after the next. Trust me, these things disappear fast.
How to Make Italian Pinwheel Sandwiches
Depending on how quickly you can chop your veggies, this pinwheel recipe should take about 10 minutes or less! Keep on scrolling to see the exact measurements and step by step instructions.
- Make the pesto mayo. Combine the basil pesto and mayonnaise in a small bowl until smooth.
- Layer the ingredients. Spread the pesto mayo all over the tortillas in an even layer. Layer the cheese, meats, and veggies.
- Roll and chill. Roll up the tortillas and place them on a sheet of plastic wrap, seam side down. Wrap tightly with plastic wrap and chill in the fridge for 1 hour.
- Slice. Remove the plastic wrap from the two wraps. Slice into pinwheels that are about an inch and a half wide.
- Enjoy! Present your pinwheels on a platter with some hoagie spread and pepperoncini peppers on the side. Serve immediately and enjoy!
Here’s what you’ll need to make Italian pinwheels! Make sure to scroll below to see exactly how much of each ingredient to buy.
- Flour Tortillas – Burrito sized tortillas are needed. Don’t use anything smaller than that or your pinwheels will be impossible to roll.
- Pesto – For the BEST flavor, make my favorite homemade basil pesto. It’s easy to make and so much better than the store-bought stuff.
- Mayonnaise – It can be regular or low-fat.
- Provolone Cheese – You can swap this with mozzarella if preferred. Or do a combo or both!
- Meats – You’ll need cappicola, genoa salami and proscuitto. Feel free to toss in some pepperoni too if you’d like.
- Veggies – Thinly sliced tomatoes and onions with some crisp, fresh romaine lettuce is all you need. So simple but so satisfying!
Can I make Pinwheel Sandwiches ahead of time?
Yes you can! Make the recipe exactly how it is, but don’t slice the pinwheels until you’re ready to serve them. The un-sliced wraps will stay fresh wrapped in plastic wrap in the fridge for about 12-24 hours. Don’t make them too far ahead of time though, you won’t want the pesto mayo to soften the tortillas.
Enjoy more of my favorite sandwich recipes!
- The Best Italian Hoagie
- Tomato Sandwich
- Caprese Sandwich
- Homemade Stromboli (Italian Stromboli)
- Corned Beef Reuben Sandwich
Get the Recipe: Italian Pinwheel Sandwich Recipe
- 2 large flour tortillas, Burrito Size
- 1 teaspoon basil Pesto
- 1/2 cup mayonnaise
- 1/4 lb provolone cheese
- 1/4 lb cappicola
- 1/4 lb genoa salami
- 1/4 prosciutto
- 1 tomato, thinly sliced
- 1/4 onion, thinly sliced
- 4-5 romaine lettuce leaves
- 1 knife
- plastic wrap
- Arrange the tortillas on a flat surface.
- In a small bowl, stir together the pesto and mayonnaise.
- Divide the mayonnaise between the two tortillas and spread evenly to coat the surface.
- Layer the cheese, cappicola, salami, prosciutto, tomato, onion and lettuce on the tortilla.
- Roll the tortillas up and place on plastic wrap seam side down.
- Wrap the sandwiches tightly in plastic wrap and refrigerate for 1 hour.
- Before serving, unwrap the sandwiched from the plastic and slice into pinwheels approximately 1 1/2 inches wide.
- Arrange on a platter and serve with Hoagie spread and pepperoncini peppers.
- Serve immediately