Pinwheel Sandwiches Recipes

PINWHEELS 3 WAYS

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

APPETIZER TORTILLA PINWHEELS

Steps:

• Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.

PARTY PINWHEELS

Steps:

• In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
• Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

PINWHEEL SANDWICHES

Steps:

• Place cream cheese in a bowl and soften to room temperature stirring with a wooden spoon to 'creamy' consistency.
• Add flaked - skin and bone free - red salmon, stir thoroughly.
• Add chopped parsley and continue stirring until a very smooth paste consistency is achieved.
• Cut bread into 1/2 inch wide lengthwise slices, discard outer crusts.
• Remove from crusts from 4 sides of each long slice, maintaining a neat oblong shape.
• Place one slice of bread on cling wrap
• Use rolling pin, start at narrow edge and roll firmly, but slowly and gently along the length of bread slice back and forward until most of the air is removed. About 1/8 inch thick should be achieved with no holes or tears.
• Spread salmon and cream cheese paste to cover the bread slice about 1/8 - 1/4 inch thick, no more.
• Starting at the narrow end, gently but firmly roll up the bread and salmon paste sandwich.
• Now roll the sandwich up in the cling wrap twisting ends of cling wrap to eliminate air, keeping shape neat.
• Repeat with each slice, until all of filling used
• Refridgerate for two to three hours until quite firm.
• Remove from wrap and slice with a very sharp breadknife into 1/4 inch slices wiping blade after each slice to maintain the contrast between the bread and the filling and serve on a platter.
• These end up pinwheel shape and look clever and taste great.
• Other fillings to be mixed with the full fat cream cheese are avocado, minced cooked chicken, crushed pecans, etc. and a mixture of different fillings looks very appetising together on the plate.