Pinwheel Sandwiches

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These quick and easy Pinwheel Sandwiches are loaded with sliced deli meats, cheeses, and a creamy dijon-mayo! Have a few and call it lunch, or serve them as finger food at your next party or gathering.

Overhead image of pinwheel sandwiches arranged on a serving plate.


Make these delectable Pinwheel Sandwiches, packed with various deli meats, rich cheeses, crisp lettuce, and juicy tomatoes, all rolled up in a spinach wrap with a tangy Dijon-dill mayo. These sandwiches are sliced into attractive pinwheels, making them not only a treat for the taste buds but also a feast for the eyes!

Why You’ll Love These Pinwheel Sandwiches

  • Quick. From start to finish, this recipe only takes 15 minutes. They are a great option for your busy days.
  • Multi-functional. These pinwheel sandwiches are easily packable, making them a convenient lunch box item, but also quite pretty and ready to please taste buds at any appetizer spread.
  • Customizable. This recipe is a perfect canvas for creativity. Use a different spread, try a different meat and/or cheese, add a little avocado, etc…
An image of all the ingredients for pinwheel sandwiches.

Ingredients You’ll Need

  • For the dijon-dill mayo: Mayo, Dijon mustard, and fresh dill. You could also use a store-bought flavored mayo instead of going through the hassle of making your own.
  • Spinach and herb wraps: Large flour tortillas would work here as well.
  • Deli Meats: I used deli ham and deli turkey, but you can use another sliced meat of your choosing.
  • Cheeses: Cheddar cheese and Havarti are my favorites, but feel free to experiment.
  • Veggies: Tomato and romaine lettuce. Spinach would also work.


No need to stick to the script here, friends. Feel free to mix and match all sorts of ingredients. Here are some ideas for you.

  • Try a different spread. Whipping up a fun spread is an easy, tasty way to throw your own spin on this wrap. I love the dijon-dill mayo here but feel free to use a sriracha mayo or garlic aioli. On a less mayonnaise-y note, you could use your favorite pesto or hummus.
  • Swap out your proteins. Ham and turkey are classic picks but you could just as easily use salami, prosciutto, bologna, or another sliced meat of your choosing. You could even use tuna or chicken salad.
  • Play with cheese. No need to limit yourself to cheddar and Havarti. Pepper Jack would also be fun. So would Gruyere or Swiss. Experiment away and let me know which is your favorite.
  • Add avocado. I love adding sliced avocado to my pinwheel sandwiches.
  • Experiment with veggies. I kept it simple with tomato and lettuce but you could easily add some sundried tomatoes or roasted bell peppers to these wraps. Or another veggie of your choosing. Feel free to get creative!
  • Try a different wrap. I love using spinach herb wraps here but feel free to try a large flour tortilla, a whole wheat wrap, a sun-dried tomato wrap, etc.

How to Make Pinwheel Sandwiches

  • Make the dijon-dill mayo. Whisk together the mayo, Dijon, and dill.
  • Assemble. Spread each wrap with ½ of the mayo mixture and then top with two slices of deli ham, two slices of turkey, one slice of cheddar, one slice of Havarti, 2 slices of tomato, and a leaf of Romaine lettuce.
  • Roll and slice. Roll each wrap tightly around its filling to create a log and slice each log into 1-inch slices.

Recipe Tips

  • Leave a border. When spreading the dijon-dill mayo over the wraps, leave about half an inch around the edges without mayo. This will help ensure that the mayo doesn’t ooze out of the wrap when you roll it around the filling.
  • Don’t over-fill. Overfilling these wraps will make them hard to roll up and even more tricky to keep from falling apart.
  • Wrap tightly. Use a firm hand when rolling the wrap around the filling. If wrapped too loosely, they will fall apart when you slice them.
  • Clean slices. Use a sharp knife to slice these pinwheel sandwiches. Otherwise, you’ll have a mess on your hands. You can actually pop them in the fridge for about 30 minutes before slicing. This will help you get a cleaner cut.
  • Keep it together. If you are serving these as appetizers at a gathering, you can poke a toothpick through them to help hold them together.
  • Avoid soggy pinwheels. Note that the tomatoes will release their juices as the pinwheel sandwiches sit, seeping into the wraps and making them soggy. So I suggest enjoying these sooner rather than later. You can remove the tomatoes from the ingredients list if you plan on making them far in advance.
Pinwheel sandwiches stacked on a plate.

What to Serve with Pinwheel Sandwiches

These pinwheel sandwiches make for a wonderful lunch. Enjoy them alongside my favorite Roasted Tomato Soup and my Roasted Butternut Squash Salad. I also love serving them as finger food at cocktail parties along with these Classic Deviled Eggs and a sipper, like this refreshing Grapefruit Rum Cocktail while you’re at it.

Closeup of pinwheel sandwiches stacked on a plate with a bunch of grapes.

Proper Storage

  • Refrigerator. Arrange any leftover slices in an airtight container. I suggest using parchment paper to separate any layers. You can store them in the fridge for up to 3 days.
  • Freezer. Arrange the slices on a cookie sheet lined with parchment paper and freeze them for a couple of hours. Once the slices are firm, seal them in a freezer bag and store them in the freezer for up to 3 months.

More Easy Lunch Ideas

Looking for more quick, easy lunches to get you through your week? Here are a few of my other go-to’s.

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Pinwheel Sandwiches

You're going to love these quick Pinwheel Sandwiches. All you have to do is load up a couple of wraps with deli meats, cheeses, tomatoes, lettuce, and a flavorful dijon-dill mayo and slice them into pinwheels!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings


For the Dijon-Dill Mayo

  • ¼ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh dill

For the wraps

  • 2 spinach and herb wraps,, or large flour tortillas
  • 4 slices deli ham
  • 4 slices deli turkey
  • 2 slices cheddar cheese
  • 2 slices Havarti cheese
  • 4 slices tomato
  • 2 large Romaine lettuce leaves
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  • Make the dijon-dill mayo. Whisk together the mayo, Dijon, and dill.
  • Assemble. Lay the wraps on a clean surface and spread each wrap with ½ of the mayo mixture, leaving about half an inch around the edges without mayo. Lay 2 slices of deli ham in the center of each tortilla. Lay 2 slices of turkey next to the ham. Top the meats with 1 slice of cheddar and 1 slice of Havarti, one next to the other. Arrange 2 slices of tomato over the cheese and, finally, place a leaf of Romaine lettuce on top.
  • Roll. Roll each wrap tightly around its filling, starting from one end and rolling towards the other, so you create a log-like shape.
  • Slice. Use a sharp knife to slice each log into 1-inch pinwheels.


  • Don’t over-fill. Overfilling the wraps will make them hard to roll up.
  • Wrap tightly. Use a firm hand and roll them up tightly so they don’t fall apart when you slice them.
  • Clean slices. Be sure to use a very sharp knife to slice the pinwheels. You can pop them in the fridge for 15 to 30 minutes before slicing, making it easier to cut.
  • Storage: Transfer any leftovers to an airtight container and store them in the fridge for up to 3 days or in the freezer for 2 to 3 months.


Calories: 263kcal | Carbohydrates: 3g | Protein: 13g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 711mg | Potassium: 218mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1659IU | Vitamin C: 4mg | Calcium: 159mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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