Pinwheel Sandwiches



Pinwheel sandwiches are here with their totally retro swirls, ready to be packed into lunchboxes, piled onto game day spreads, or just eaten as an afternoon snack. They’re easy to assemble, look great on a platter, and are ideal for a party. To make them, you'll layer flour tortillas with ranch-flavored mayonnaise, sliced cheese, deli meats, and lettuce. All that's left to do is roll them up tightly and slice. See, simple!

How To Make Pinwheel Sandwiches

INGREDIENTS

• Mayonnaise: Now I think that almost no sandwich is complete without mayo, but if you’re not a mayo fan, you’re still going to want to stick with something spreadable in these to help hold them together, but feel free to swap it out for something like goat cheese, hummus, or even avocado.
• Ranch Seasoning: I’m using ranch seasoning here to give an extra kick to the mayonnaise, without sacrificing the thicker texture and hold of the mayo. In fact, many ranch dressing recipes call for mayo as a base—mixed with other ingredients like sour cream—so essentially we’re making a thicker, more mayo heavy ranch dressing here.
• Flour Tortillas: Flour tortillas are perfect here as they are flexible enough to create the pinwheel shape we are looking for without cracking or falling apart. Their mellow, almost fatty, flavor and slightly chewy texture are a staple reason that almost any wrap recipe you find will call for flour tortillas.
• American Or Cheddar Cheese: These cheeses are classics for a reason. American cheese is creamier and more flexible than cheddar cheese, while cheddar brings more of a bite and depth of flavor, but both pair perfectly with deli-meats in bright sandwiches and wraps.
• Deli-Sliced Baked Ham & Turkey Breast: Thin slices of salty, sweet, slightly smoky ham and light, fresh tasting turkey are a sandwich's perfect match. Using both meats in the sandwiches makes for a better flavor and depth than either could bring on their own. They are both very easy to find at almost any store or deli and each come in several options such as honey-baked, smoked, oven-roasted and so on. So feel free to experiment with your favorite variations.
• Butter Lettuce: Butter lettuce is a favorite of mine for many reasons. Its soft, silky texture and mild, almost sweet and floral flavor make it favorable in many sandwiches to more robust lettuces like romaine or iceberg. Texturally, it really shines here.

STEP-BY-STEP INSTRUCTIONS

Start by grabbing a small bowl. Add in the mayonnaise and ranch seasoning and mix to combine. We don’t want any clumps of seasoning, so be sure to stir the mixture thoroughly.

Then, on a clean surface, lay each of the tortillas out flat. Spread about 1 tablespoon of the mayo mixture on each tortilla so that the whole of the tortilla is coated evenly. After, place 2 to 3 slices of either American or cheddar cheese on the bottom two-thirds of each tortilla, then top the cheese with slices of both ham and turkey.

Then add 2 to 3 lettuce leaves on top of the meat and, starting from the side with toppings, tightly roll the wraps into the pinwheel spiral.

If serving right away, go ahead and slice the wraps into 1” rounds and arrange each on a platter to serve, but if you are making the pinwheel sandwiches ahead of time, place them, seam side down, on a baking sheet and pop them into the fridge for up to 6 hours. Remove and slice into 1” rounds when ready to serve.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Change up the fillings. The best part is that there are endless combinations of fillings you can customize these with. As long as you stick with the basic formula and amounts, the sky's the limit. Want more crunch? Try adding some crumbled bacon, cucumber, or bell peppers in there. Try other deli meat and cheese combinations too—we think prosciutto or salami could be great additions or swaps.

Storage

You can also make these ahead of time by assembling them up until the point of rolling, then refrigerating them for up to 6 hours. Store them, seam side down, on a paper towel-lined tray, then slice when you’re ready to serve. For extra-attractive sandwiches, trim the edges of the rolled tortilla before you start slicing the sandwiches. You can save these bits for a cook’s snack!