Pinwheel Sandwiches

5 from 1 vote

These delicious bite-sized pinwheel sandwiches take just 6 minutes of prep time.

Prep Time6

Chill Time10

Total Time16

Course: Afternoon Tea

Cuisine: American

Servings: pinwheel sandwiches

Author: Jee Choe

Make cream cheese spread.
In a bowl, add the cream cheese, roasted red peppers, and Parmesan cheese. Mix until the ingredients are evenly combined.
1 tablespoon cream cheese, 1 teaspoon roasted red peppers, 1 teaspoon grated Parmesan cheese
Assemble the sandwich.
Spread a thin layer of cream cheese on the tortilla. Add two lettuce leaves to the middle of the tortilla. Top with cheese and pepperoni.
1 flour tortilla, 3 Provolone cheese slices, 2 butterhead lettuce leaves, 3 pepperoni slices
Roll the tortilla.
Roll the tortilla tightly, starting at the side closest to you.
Wrap and chill the sandwich.
Tightly cover the roll with plastic wrap. Chill in the refrigerator for 10 minutes.
Slice and serve the pinwheel sandwiches.
Unwrap the sandwich. Cut off each end, about 1 ½ inches, then slice into 6 equal-sized pieces.

6 pinwheel sandwiches serves 1 person.
Let the cream cheese reach room temperature. This will make it easier to mix and spread.
Before rolling the sandwich, prepare a sheet of plastic wrap and place it nearby. This way, you can quickly wrap the sandwich as soon as you’re done making it.
As you roll the tortilla toward the fillings, gently hold them in place. This will prevent the fillings from moving.
To make these pinwheel sandwiches vegetarian-friendly, skip the pepperoni.
If you can only find small pepperoni, you’ll need 6 pieces per sandwich.
Don’t add too many fillings. Otherwise, it will be difficult to tightly roll up the tortilla.
The wrap will be easier to slice when it's cold, so make sure there's enough time to chill it.
Cutting off the ends will ensure all the pieces are the same size and have flat sides.
You can refrigerate these pinwheel sandwiches for up to 1 day. Keep them in an airtight container.