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Pinwheel Sandwiches Recipe

Pinwheel Sandwiches Recipe
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★★★★★

5.3 from 19 reviews

These Pinwheel Sandwiches are colorful, flavorful, and perfect for parties or easy lunches. Featuring two types of tortillas filled with savory cream cheese, ranch and bacon spread, deli meats, cheeses, and fresh greens, these bite-sized snacks combine creamy, smoky, and fresh elements in every delicious spiral.

Ingredients

Scale

For the Spreads

  • 2 (8-ounce) blocks cream cheese, softened to room temperature
  • 1/2 cup mayonnaise
  • 4 tablespoons (or 2 packets) Hidden Valley Ranch seasoning
  • 1 pound cooked crispy bacon, finely crumbled

Tortillas

  • 4 (12-inch) white burrito-size tortillas
  • 4 (12-inch) green spinach-herb tortilla wraps

Meats and Cheeses

  • 1 pound deli chicken breast, thinly sliced
  • 1 pound deli baked ham or pastrami, thinly sliced
  • 16 large slices deli salami (or 32 small slices)
  • 8 slices Havarti cheese
  • 8 slices Colby Jack cheese

Greens

  • 2 cups baby spinach leaves
  • 8 butter lettuce leaves

Instructions

  1. Prepare the Cream Cheese Mixture: Cut the softened cream cheese into chunks and add to a large mixing bowl. Using an electric hand mixer, beat the cheese until smooth and fluffy. Add mayonnaise and Hidden Valley Ranch seasoning, and mix thoroughly. Fold in the finely crumbled crispy bacon with a rubber spatula.
  2. Assemble Green Tortillas: Lay out the 4 green spinach-herb tortillas on a clean work surface. Divide half of the cream cheese mixture evenly and spread a thin layer on each tortilla, leaving a 1-inch border around the edges.
  3. Add Chicken, Cheese, and Salami: On each green tortilla, evenly arrange thin slices of deli chicken breast, slices of Colby Jack cheese, and 4 slices of salami over the cream cheese spread. Spread ingredients evenly rather than stacking in the center.
  4. Top with Baby Spinach: Place about 1/4 cup of baby spinach leaves on the bottom half of each green tortilla over the meat and cheese layers (not in the center).
  5. Assemble White Tortillas: Lay out the 4 white burrito-size tortillas. Spread the remaining cream cheese mixture evenly over them, leaving a 1-inch border around edges.
  6. Add Ham, Havarti Cheese, and Salami: On each white tortilla, arrange the sliced ham or pastrami, 2 slices of Havarti cheese, and 4 slices of salami evenly over the cream cheese layer.
  7. Top with Butter Lettuce: Place one butter lettuce leaf on the bottom half of each white tortilla (avoiding the center and top half).
  8. Roll and Slice: Working one tortilla at a time, start at the bottom and tightly roll it into a log shape. Using a sharp knife, slice each log into 8 pinwheel sandwiches approximately 1.5 inches thick. Optionally, secure each pinwheel with a sandwich or cocktail pick before serving.

Notes

  • Use chilled soft tortillas for easier rolling without cracking.
  • Make sure cream cheese is thoroughly softened for smooth spreading and fluffiness.
  • You can substitute turkey or roast beef for deli meats if preferred.
  • Chilling the assembled rolled logs for 30 minutes before slicing helps create cleaner pinwheels.
  • These pinwheels store well in the fridge for up to 2 days in an airtight container.
  • Use sharp knives to get clean, neat slices.
  • Adjust the amount of Hidden Valley Ranch seasoning to taste.

Nutrition

Keywords: pinwheel sandwiches, party appetizers, cream cheese roll-ups, deli meat snacks, easy finger foods, ranch bacon spread, sandwich wraps

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