Pinwheel Sandwiches Recipe
Introduction
Pinwheel sandwiches are a colorful and flavorful party favorite perfect for any gathering. These bite-sized wraps combine a creamy ranch spread, crispy bacon, deli meats, and fresh greens rolled into soft tortillas. They’re easy to make ahead and impress guests with their beautiful spiral design.
Ingredients
- 4 (12-inch, white) burrito-size tortillas, soft
- 4 (12-inch, green) spinach-herb tortilla wraps
- 2 (8-ounce) blocks of 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
- 8 slices Havarti cheese
- 8 slices Colby Jack cheese
- 1 pound deli chicken breast, thinly sliced
- 1 pound deli baked ham or pastrami, thinly sliced
- 16 large slices deli salami (or 32 slices small salami)
- 2 cups baby spinach leaves
- 8 butter lettuce leaves
Instructions
- Step 1: Cut the softened cream cheese into chunks and place in a large mixing bowl. Using an electric hand mixer, beat until smooth and fluffy. Add mayonnaise and ranch seasoning, mixing to combine. Fold in the crumbled bacon with a rubber spatula.
- Step 2: On a clean work surface, lay out the 4 green spinach-herb tortillas. Divide half the cream cheese mixture among them. Spoon a dollop onto each and spread it into a thin layer, leaving a 1-inch border around the edges.
- Step 3: Over the cream cheese spread on each green tortilla, arrange thin slices of deli chicken breast, slices of Colby Jack cheese, and 4 slices of salami. Spread evenly rather than stacking in the center.
- Step 4: On the bottom half of each green tortilla, place about 1/4 cup of baby spinach leaves over the meat and cheese.
- Step 5: Next, lay out the 4 white flour tortillas on your work surface. Spread the remaining cream cheese mixture evenly over each, again leaving a 1-inch border.
- Step 6: On each white tortilla, layer the ham or pastrami, 2 slices of Havarti cheese, and 4 slices of salami atop the cream cheese spread.
- Step 7: Add butter lettuce leaves on the bottom half of each white tortilla, avoiding the center and top half.
- Step 8: Working with one tortilla at a time, begin rolling tightly from the bottom edge to form a log shape. Using a sharp knife, slice each log into 8 pinwheel sandwiches, about 1.5 inches thick. Optionally, secure each pinwheel with a sandwich or cocktail pick.
Tips & Variations
- For a vegetarian version, replace the meats with grilled vegetables and add extra cheese or avocado slices.
- Chill the rolled tortillas in the fridge for 30 minutes before slicing to get cleaner pinwheel shapes.
- Use flavored cream cheese varieties to add extra zest to the filling.
- Swap ranch seasoning with your favorite spice mix or fresh herbs for a different flavor profile.
Storage
Store pinwheel sandwiches in an airtight container in the refrigerator for up to 48 hours. Cover them well to avoid drying out. When ready to serve, bring them to room temperature for about 10–15 minutes or serve chilled as a refreshing snack.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make pinwheel sandwiches ahead of time?
Yes, they can be assembled a few hours or even a day in advance. Keep them wrapped tightly or in an airtight container in the fridge to maintain freshness.
What can I serve with pinwheel sandwiches?
They pair well with fresh vegetable crudités, chips, or a light salad for a balanced party platter or lunch.
Print
Pinwheel Sandwiches Recipe
- Total Time: 25 minutes
- Yield: 64 pinwheel sandwiches (8 per tortilla roll) 1x
- Diet: Halal
Description
These Pinwheel Sandwiches are colorful, flavorful rolled sandwiches perfect for parties, picnics, or a fun lunch. Featuring a creamy ranch-bacon spread layered with deli meats, cheeses, fresh spinach, and crisp lettuce, all wrapped in soft flour and spinach-herb tortillas, these bite-sized pinwheels are both visually appealing and delicious. Easy to prepare and customizable, they make a crowd-pleasing appetizer or snack.
Ingredients
Scale
Wraps
- 4 (12-inch) white burrito-size tortillas, soft
- 4 (12-inch) spinach-herb tortilla wraps
Cream Cheese Spread
- 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
Fillings
- 8 slices Havarti cheese
- 8 slices Colby Jack cheese
- 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)
- 2 cups baby spinach leaves
- 8 butter lettuce leaves
Instructions
- Prepare Cream Cheese Spread: Cut softened cream cheese blocks into chunks and place in a large mixing bowl. Using an electric hand mixer, beat until smooth and fluffy. Add mayonnaise and Hidden Valley Ranch seasoning, mixing to combine thoroughly. Fold in finely crumbled crispy bacon using a rubber spatula.
- Assemble Spinach Tortillas: Lay out the 4 spinach-herb tortillas on a clean work surface. Evenly divide half of the cream cheese mixture among them. Spoon a large dollop onto each and spread into a thin, even layer, leaving a 1-inch border around edges.
- Add Chicken, Cheese & Salami: Over the cream cheese on each spinach tortilla, arrange thin slices of deli chicken breast, slices of Colby Jack cheese, and 4 slices of salami. Distribute ingredients evenly across the surface without stacking only in the center.
- Layer Baby Spinach: On the bottom half of each spinach tortilla (avoiding center), arrange approximately 1/4 cup baby spinach leaves atop the meat and cheese layer.
- Assemble White Flour Tortillas: Lay out the 4 white flour tortillas next to the spinach ones. Divide the remaining cream cheese mixture evenly among them, spreading it into a thin, even layer with a 1-inch border.
- Add Ham, Cheese & Salami: On each white tortilla, arrange the thinly sliced ham or pastrami, 2 slices of Havarti cheese, and 4 slices of salami evenly over the cream cheese spread.
- Layer Butter Lettuce: Place one butter lettuce leaf onto the bottom half of each white tortilla, avoiding center and top half.
- Roll & Slice Pinwheels: Working with one tortilla at a time, start rolling tightly from the bottom edge to form a log. Use a sharp knife to slice each log into 8 pinwheel sandwiches, approximately 1.5 inches thick. For serving, optionally secure each pinwheel with a sandwich or cocktail pick.
Notes
- For best results, chill the cream cheese spread before assembling to make spreading easier.
- Use freshly cooked crispy bacon for optimal texture and flavor.
- Pinwheels can be prepared several hours ahead and refrigerated to allow flavors to meld.
- Substitute deli meats and cheeses to accommodate dietary preferences or availability.
- Serve as finger foods for parties, picnics, or as a light lunch option.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Keywords: pinwheel sandwiches,ranch bacon spread,tortilla wraps,party appetizers,bite-sized sandwiches
