Pinwheel Sandwiches With Sun-Dried Tomato and Turkey

If you’re anything like me, you love a good sandwich but sometimes crave something a bit more exciting than your everyday ham and cheese.

Enter the pinwheel sandwich—a fun, bite-sized twist on the classic sandwich that’s perfect for parties, lunchboxes, or just as a delicious snack.

Today, I’m sharing this recipe for Pinwheel Sandwiches with Sun-Dried Tomato and Turkey. These pinwheels are packed with flavor, easy to make, and guaranteed to be a hit with kids and adults alike!

Pinwheel sandwiches are one of my go-to recipes when I need something quick, easy, and crowd-pleasing.

They’re incredibly versatile—you can fill them with whatever you have on hand, from roasted veggies to deli meats and cheeses. Plus, their cute, rolled-up shape makes them perfect for serving at gatherings. They look fancy, but they’re super simple to make, which is my favorite kind of recipe!

How to Make Pinwheel Sandwiches

To make these great sandwiches, first, make the sun-dried tomato spread. Combine the cream cheese, sun-dried tomatoes, mayonnaise, and Tabasco sauce in a small bowl until well blended. Season to taste with salt and pepper.

Lay out the tortillas and start to assemble. Spread the cream cheese mixture over the entire surface of the tortillas.

Then, cover each tortilla with 4-5 slices of sliced turkey, leaving a bit of space on one end because the ingredients will shift when you roll the tortilla. Lay cheese and lettuce along the center of the tortilla.

Time to roll the tortilla up! Roll it tightly, towards the side that has the deli meat set back from the edge.

Store in the fridge, seam side down, in a baking dish, and wrap in plastic until ready to serve.

Slice into 1-inch slices to yield 6-7 pinwheels per tortilla. Use a toothpick to secure, if you want.

Pinwheel Sandwiches With Sun-Dried Tomato and Turkey Recipe

Ingredients

Sun-dried tomato spread

• 2 oz cream cheese, at room temperature
• 2 tbsp sun-dried tomatoes in oil, drained and chopped
• 2 tbsp mayonnaise
• 4-5 dashes Tabasco sauce
• kosher salt
• ground black pepper

Pinwheel sandwiches

• 2 tortilla wraps, 9 inch
• 150-200 grams sliced turkey breast
• 4-6 leaves of lettuce, boston or butter lettuce
• 6 slices cheese, cheddar, provolone, or Monterey jack, or havarti

Directions

1. Make the sun-dried tomato spread: Combine the cream cheese, sun-dried tomatoes, mayonnaise, Tabasco sauce, in a small  bowl until well blended. Season to taste with salt and pepper.
2. Lay out the tortillas and start to assemble. Spread the cream cheese mixture over the entire surface of the tortillas.
3. Cover each tortilla with 4-5 slices of sliced turkey, leaving a bit of space on one end because the ingredients will shift when you roll the tortilla. Lay cheese and lettuce along the center of the tortilla.
4. Roll the tortilla up, tightly, towards the side that has the deli meat set back from the edge.
5. Store in the fridge, seam side down, in a baking dish or wrapped in plastic wrap until ready to serve.
6. Slice into 1-inch slices to yield 6-7 pinwheels per tortilla. Use a toothpick to secure if desired.

Notes

• If you’re serving these pinwheels for a party or gathering, you can arrange them on a platter and garnish them with fresh herbs or lettuce for a colorful presentation.
• If you want a dipping sauce to pair with this recipe, double the sun-dried tomato spread recipe and serve half of the spread on the side as a dip.

Tips

• When making pinwheel sandwiches, it’s important to tightly roll them to ensure they hold their shape when sliced.
• You can customize this recipe using different types of deli meat, cheese, and spreads. Try using roast beef, ham, or salami instead of turkey and different-flavored cream cheese spreads.
• If you’re short on time, use store-bought sun-dried tomato pesto instead of making it from scratch.

 

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