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!
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.
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.
Course: Appetizer, Lunch
Cuisine: American
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