Pinwheel Sandwiches

Easy pinwheel sandwiches are super tasty, versatile, and fun to serve up as a lunch, snack, or appetizer for holidays and game days too! These make-ahead sandwiches are rolled up in tortillas or flattened sandwich bread and absolutely loved by everyone! No matter if they're a favorite part of your everyday lunches or served up for the Super Bowl, these pinwheel appetizers are always a hit!

Party-Worthy Pinwheel Appetizers

Delve into a world of flavor with these versatile little pinwheel sandwiches.  You can fill them up with anything from savory BLT toppings to spicy taco fixings or tuna salad!  The tangy cream cheese makes them stick together, so they are as photo-worthy as they are tasty.

And don’t forget about the salty-creamy combo of salamis and provolone with Italian dressing!  The club sandwich version is also delicious with the classic ham-turkey-bacon trio.

Jump to:

• Party-Worthy Pinwheel Appetizers
• 🤔 What Are Pinwheel Sandwiches?
• ❤️ Why You'll Love This Recipe!
• 💭 Angela's Tips & Recipe Notes
• 📖 Variations
• Club Sandwich Pinwheels
• 🥡 Storing
• ❓ FAQ
• 📋 Recipe
• 💬 Comments

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Having a party? Pinwheel sandwiches can be appetizers, snacks, or even the main event. They also make easy school lunches. And if the kiddos can’t decide which kind they want, give them one of each!

With a grand total of ten minutes of prep time, you can be in and out of the kitchen in less time than it takes to air an episode of MasterChef!

🤔 What Are Pinwheel Sandwiches?

Pinwheel sandwiches are mini-sandwiches that have been rolled up in either a flour tortilla (or tortilla wrap) or flattened bread. The sandwiches are extremely versatile and can be filled with practically any sandwich combo that you love!

Once filled, simply roll up the sandwiches, slice, and serve! Let your kids enjoy them as an easy finger-food lunch, take them as your own cold lunch to work, or serve them as an appetizer.

❤️ Why You'll Love This Recipe!

• It makes quick and easy appetizers!  These mini sandwiches are perfect for parties and can cater to everyone’s tastes. Make a variety and no one will be able to resist!
• It’s school lunch and kid-friendly!  Not only do these easy sandwiches hold up well in a lunchbox, but they’re tasty enough that even the kids will be excited to see these on the table!
• It’s easy to change the ingredients! Just swap out a few of the toppings to completely change it up or customize any flavor combo to your liking!

💭 Angela's Tips & Recipe Notes

• Refrigerate for 30 minutes before slicing. Sometimes sandwiches can be unruly and unroll when cutting. In order to deal with this, cool them down in the fridge for a while to get them to stick together. This helps to 'gel' everything together and keep your tidy pinwheels in place best.
• Not a fan of tortillas and wraps? You can also make these using your favorite sandwich bread.  Just trim off the crust and use a rolling pin to flatten it out before adding the fillings.
• If you’re using wet ingredients in your pinwheels, make a moisture barrier between the tortilla and anything that might make it soggy. They aren’t known for their absorption, but occasionally it happens. Lettuce works well for this. 
• You can also prep the sandwich toppings the night before and store them separately until assembly.  
• When using washed lettuce leaves, they should be pat dry until completely dry. This is another way to prevent your pinwheel sandwiches from getting soggy.
• For the sake of presentation, wipe your knife blade clean between slices. Your slices will look a lot sharper (and definitely cleaner) if you quickly wipe down the blade of your knife between each slice of your tortilla roll-ups. If it's your personal lunch, it doesn't matter but when party planning you certainly don't want to miss this important step!

📖 Variations

With just three steps from start to finish, all of these tortilla pinwheel sandwiches are amazing! Each tortilla wrap cuts into approximately 8-10 individual pinwheel sandwiches (I discard the ends when I cut them off - or snack on some!).

Enjoy all of these amazingly tasty sandwich roll-ups!

Club Sandwich Pinwheels

• Large Flour Tortillas - Tortillas are a fun way to shake up your sandwiches!
• Cream Cheese - Tangy, creamy, and delicious! Set your cream cheese out for about 30 minutes before using to soften it up.
• Sliced Ham - Lunch meat or deli-style ham and turkey (below) is easiest to roll up.
• Sliced Turkey - Turkey adds extra protein to this classic combo!
• Provolone or Swiss Cheese - Pick your favorite.
• Cooked Bacon - There’s nothing like the smell of bacon cooking.  
• Sliced Tomato - Try one fresh out of the garden!
• Romaine Lettuce - Make sure to wash this and pat it dry.

1. Start with cream cheese. Spread 4 oz. of cream cheese over 2 large flour tortillas. 
2. Add the fillings. Layer half the fillings in each tortilla: 4 slices of ham, 4 slices of turkey, 2 slices of provolone or Swiss cheese, 2 slices of bacon, ½ a tomato, and 2 Romaine lettuce leaves in each. 
3. Roll it up. Starting at the bottom, tightly roll the tortillas. Poke sandwich toothpicks down the center to help it keep its shape. Cut into 1 to 1 ½-inch slices. Serve immediately or refrigerate for later. 

Italian Pinwheel Sandwiches

• Large Flour Tortillas - Tortillas are a fun way to shake up your sandwiches!
• Cream Cheese - Tangy, creamy, and delicious! Set your cream cheese out for about 30 minutes before using to soften it up.
• Italian Dressing - Use store-bought or try making your own.
• Basil - You can use fresh or dried basil. I like the tube style that is available in the produce section or the freezer pods if I can't find fresh basil.
• Sliced Pepperoni - Use less if you’d like a lighter sandwich.
• Sliced Salami - The more meat you add, the heavier they will be.
• Provolone Cheese Slices - This delicious cheese adds a mild salty flavor with a slightly sweet finish. Yum!
• Black Olives - These salty pieces balance out the creaminess of the cream cheese.
• Romaine Lettuce - Make sure to wash this and pat it dry.

1. Prepare the cream cheese. In a small bowl, mix 4 oz. of cream cheese with 2 tablespoons of basil and 3 tablespoons of Italian dressing.
2. Spread it on the tortillas. Using a knife or small spatula, spread the cream cheese mix evenly between two large, flour tortillas.
3. Add the fillings. Layer half the fillings in each tortilla: 8 slices of pepperoni, 8 slices of salami, 3 slices of provolone cheese, 10 sliced black olives, and 2 Romaine lettuce leaves on each.  Try to center the ingredients.
4. Roll it up. Starting at the bottom, tightly roll the tortillas. Poke sandwich toothpicks down the center to help it keep its shape. Cut into 1 to 1 ½-inch slices. Serve immediately or refrigerate for later. 

Tuna Salad Pinwheel Sandwiches

• Large Flour Tortillas - Tortillas are a fun way to shake up your sandwiches!
• Albacore Tuna (in water) - Tuna always makes me think of summer lunches growing up.
• Mayonnaise - If you really want to pack in the flavor, try making your own!
• Lemon Juice - Citrus really kicks this up a notch.
• Dill Weed - We all have a spice or herb that sits in the back of our cabinet when we don’t know how to use it.  Don’t let that be dill!
• Pickle - Is there anything better than a fresh pickle on sandwiches?
• Romaine Lettuce - Make sure to wash this and pat it dry.

1. Mix the tuna salad. In a small bowl, combine 1 can of albacore tuna (in water), 4 tablespoons of mayonnaise, 1 tablespoon of lemon juice, 1 teaspoon of dill weed, and 1 diced pickle.
2. Add the fillings. Spread the tuna salad equally between two large, flour tortillas and put two Romaine lettuce leaves on each. Try to center the ingredients down the middle of each tortilla.
3. Roll it up. Starting at the bottom, tightly roll the tortillas. Poke sandwich toothpicks down the center to help it keep its shape. Cut into 1 to 1 ½-inch slices. Serve immediately or refrigerate for later. 

Taco Pinwheel Sandwiches

• Large Flour Tortillas - Tortillas are a fun way to shake up your sandwiches!
• Leftover Taco Meat - Ground beef taco meat, chicken, steak, or anything else you’d like will work. Make sure that everything is finely chopped up so you don't end up with oddly shaped pinwheels!
• Cream Cheese - Tangy, creamy, and delicious! Set your cream cheese out for about 30 minutes before using to soften it up.
• Taco Seasoning Mix - This is what really makes that magical Mexican flavor!
• Shredded Cheddar Cheese - I love sharp cheddar!
• Chopped Green Leaf Lettuce - Make sure to wash this and pat it dry.
• Black Olives - These salty pieces balance out the creaminess of the cream cheese.

1. Prepare the taco meat. Mix 4 oz. of cream cheese, 6 oz. of leftover taco meat, and one tablespoon of taco seasoning mix in a small bowl. Combine thoroughly.
2. Add the fillings. Spread the cream cheese mixture over two large, flour tortillas. Layer half the remaining ingredients in each tortilla: 1 oz. green leaf lettuce, 1 oz. shredded cheddar cheese, and 10 sliced black olives. Try to keep everything centered down the middle.
3. Roll it up. Starting at the bottom, tightly roll the tortillas. Poke sandwich toothpicks down the center to help it keep its shape. Cut into 1 to 1 ½-inch slices. Serve immediately or refrigerate for later.

BLT Pinwheel Sandwiches

• Large Flour Tortillas - Tortillas are a fun way to shake up your sandwiches!
• Cream Cheese - Tangy, creamy, and delicious! Set your cream cheese out for about 30 minutes before using to soften it up.
• Cooked and Chopped Bacon - There’s nothing like the smell of bacon cooking.
• Tomato - Try one fresh out of the garden!
• Romaine Lettuce - Make sure to wash this and pat it dry.

1. Prepare the cream cheese. Add 4 oz of cream cheese, ½ a chopped tomato, and 4 pieces of crumbled bacon to a small bowl. Combine thoroughly. 
2. Add the fillings. Spread the cream cheese mixture evenly between two large, flour tortillas and sprinkle with 4 chopped Romaine lettuce leaves.  
3. Roll it up. Starting at the bottom, tightly roll the tortillas. Poke sandwich toothpicks down the center to help it keep its shape. Cut into 1 to 1 ½-inch slices. Serve immediately or refrigerate for later. 

These are best served cold, family-style on a big platter. Garnish the plate with a couple of pieces of lettuce, kale, or parsley.  The tasty sandwich pinwheels make excellent lunches, dinners, snacks, and super appetizers!

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More Great Flavor Combinations!

Ham & Cheese - Use 2 large burrito tortillas and spread 2 tablespoons of cream cheese onto each tortilla. Layer deli ham slices and sliced cheddar cheese (or your favorite cheese) over the cream cheese layer. Roll, chill, slice, and serve.

Turkey or Chicken Bacon Ranch - Start with 2 large burrito-sized tortillas then combine 4 ounces (½ a brick) of softened cream cheese with ½ tablespoon of ranch seasoning, 1 tablespoon of milk, 2 tablespoons chopped chives, ½ cup shredded cheddar cheese, and 4-6 slices cooked bacon (diced).

Stir the cream cheese filling mixture until smooth then spread evenly between the two tortillas. Layer a few leaves of romaine or green leaf lettuce on each tortilla, then top with 3-4 slices of deli turkey meat or deli-sliced chicken breast. Roll, chill, slice, and serve.

Turkey Avocado - Use 2 large tortillas and mash about ½ of a medium-sized avocado to spread on the tortillas. Spread the avocado layer, then add 4 slices of turkey topped with 2 slices of Swiss cheese. Add romaine lettuce or baby leaf spinach plus bacon if desired (1-2 strips crisped bacon). Roll up the tortillas snugly, chill, slice, and serve.

Pickle Dip (with ham) - Use our standard 2 large burrito tortillas. Dice up a ½ cup each of dill pickles and ham then combine them with about 6 ounces of softened cream cheese. Spread the pickle dip filling on each tortilla, wrap, chill, slice, then serve.

Buffalo Chicken Dip - Use 2 large tortillas and finely dice up between 1 to 1 ½ cups of cooked chicken. Combine 4 ounces softened cream cheese with 2-3 tablespoons of Frank's Red Hot Original Sauce, 1 tablespoon each of finely crumbled bleu cheese and finely chopped green onion, ¼ cup shredded colby jack cheese, and salt and pepper to taste.

Mix the buffalo cream cheese filling until smooth, then stir in the diced chicken and combine until thoroughly coated. Spread the filling evenly over both tortillas, wrap tightly, chill, slice, and serve.

Turkey Pesto - Use 2 large burrito tortillas and combine 4 ounces softened cream cheese with ¼ cup basil pesto until smooth and creamy. Spread the pesto cream cheese filling over each tortilla then place 3 slices of turkey deli meat down the center of each tortilla.

Top with romaine lettuce or baby spinach leaves (or a combination of spinach and arugula) and a sprinkle of chopped red bell peppers if desired. Roll up the wraps, chill, slice, and take for a great lunch!

Veggie - Use 2 large burrito tortillas and combine 4 ounces (half a brick) of softened cream cheese with your favorite veggies. Use approximately ¼ cup each of 4-5 vegetables like celery, onion, bell pepper, cherry tomatoes, green onions, broccoli, etc. Spread the cream cheese over both tortillas, wrap, chill, slice, and serve.

Hawaiian (ham and pineapple) - Use 2 large burrito-sized tortillas and combine 4 ounces softened cream cheese with about 5 ounces (¼ cup) of drained pineapple chunks and 1 thinly sliced green onion.

Combine the cream cheese filling ingredients and spread evenly over the tortillas, then top each tortilla with 4 slices of deli ham. Roll, chill, slice, and serve when ready!

🥡 Storing

Refrigerating Pinwheel Sandwiches

You can store pinwheel sandwiches in the fridge safely for up to four days.  Keep them tightly wrapped in plastic and in an airtight container for best preservation.

Do note, however, that if you are using an ingredient that is likely to 'seep' liquid (like tomatoes) that the pinwheels will be best if they are prepped but not assembled until ready to serve. Or, place the ingredients like pickles and tomatoes in the center with a barrier around them.

Freezing Pinwheels

Surprisingly, these sandwiches can be frozen. In order to keep them from sticking together, freeze individually, laid out on a baking sheet before transferring them to an airtight container. Note that lettuce leaves will not freeze well, so either omit them or remove them before freezing.

Once frozen, remove as much air as possible from your packaging as the pinwheels are prone to freezer burn. They should be thawed and eaten within two months of freezing for best results.

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