Pinwheel sandwiches are the perfect finger food for a variety of occasions. Ideal for a kid-friendly lunch, a tasty addition to barbeques and potlucks, or a healthy snack option, these sandwiches are as versatile as they are delicious. Made with tortillas rolled up with your choice of ham or turkey, crispy bacon, sliced cheese, fresh tomatoes, lettuce, and a creamy blend of cream cheese, ranch seasoning, and mayonnaise, they are sure to be a hit with everyone.
How to make Pinwheel Sandwiches?
1. Cook the bacon if you are not starting with pre-cooked bacon. Chop the bacon into fine bits.
2. Using an electric hand mixer, beat the cream cheese. Add in the mayonnaise and ranch seasoning. Mix to combine.
3. Add the chopped bacon and mix using a rubber spatula.
4. Lay out the 10 tortillas and start to assemble. Spread the cream cheese mixture evenly onto the tortillas, dividing evenly between the 10 of them.
5. Lay three slices of cheese in a line on top of the cream cheese in the center of the tortilla.
6. On top of the cheese cover the tortilla with deli meat of your choice. Leave a bit of open room at the top of the tortilla as everything shifts when you start to roll.
7. Add the tomato and fresh lettuce in the same fashion as the cheese.
8. Roll from the bottom up, tightly.
9. Place in a casserole dish or wrap with plastic wrap and store in the refrigerator seam side down, until you are ready to slice.
10. Each roll is to be sliced about 1 inch in thickness and can make 7-8 pinwheels from one tortilla roll. Secure with toothpicks if needed and for easy dipping.
Storing Pinwheel Sandwiches: Tips and Shelf Life
Storing Pinwheels:
- Wrap Individually: To keep pinwheels fresh, wrap each one tightly in plastic wrap. This prevents them from drying out and helps maintain their shape.
- Use an Airtight Container: Place the wrapped pinwheels in an airtight container to further protect them from air exposure and contamination.
- Refrigerate: Store the container in the refrigerator. Pinwheels should be kept at a cool temperature to ensure they remain fresh and safe to eat.
Shelf Life:
- Freshness Window: Pinwheel sandwiches typically last for about 2-3 days in the refrigerator. For the best taste and texture, consume them within this time frame.
- Check Ingredients: Some ingredients, like fresh vegetables or deli meats, may affect the shelf life. If your pinwheels contain ingredients that spoil quickly, aim to eat them sooner.
Serving Suggestions:
Pinwheel sandwiches make for a fantastic appetizer, perfect for a variety of events. Whether you’re packing them for a picnic, bringing them to a potluck, or serving them at a backyard barbecue, they’re sure to be a hit. They also make a convenient and tasty lunch or snack when paired with fresh vegetables. These versatile finger foods are ideal for football game gatherings or afternoon tea with friends.
For an extra touch, serve them with a side of your favorite dip, like ranch or thousand island dressing.
Pinwheel Sandwiches
Print RecipeIngredients
- ½ lb. bacon about 6 slices, cooked and crumbled
- 8 oz cream cheese softened at room temp
- ½ cup mayonnaise
- 1 packet ranch seasoning
- 10 burrito tortillas 9 inch
- 30 slices American cheese or Colby jack, provolone, and cheddar
- 2 lbs. sliced turkey or ham
- 3 beefsteak tomatoes optional. or better boy tomatoes, sliced with a madeleine at 1/16th thickness
- 1 head buttercrunch lettuce or kale
Instructions
- Cook the bacon if you are not starting with pre-cooked bacon. Chop the bacon into fine bacon bits.
- Using an electric hand mixer, whip the cream cheese until smooth. Blend in the mayonnaise and ranch seasoning until fully incorporated. Gently fold in the chopped bacon with a rubber spatula.
- Lay out the 10 tortillas and begin assembling. Evenly spread the cream cheese mixture onto each tortilla, ensuring the mixture is divided equally among all 10.
- Place three slices of cheese in a row over the cream cheese layer in the center of each tortilla. Add a layer of your preferred deli meat on top of the cheese, leaving a small gap at the top of the tortilla to accommodate any shifting when you begin to roll.
- Add the tomato and fresh lettuce in the same fashion as the cheese.
- Roll from the bottom up, tightly.
- Place in a casserole dish or wrap with plastic wrap and store in the refrigerator seam side down, until you are ready to slice.
- Slice each roll into approximately 1-inch thick pieces, yielding 7-8 pinwheels per tortilla roll. If necessary, secure the pinwheels with toothpicks for easier handling and dipping.
Pinwheel Sandwiches
