Pinwheel Sandwiches with Sun-Dried Tomato and Turkey

These Pinwheel Sandwiches with Sun-Dried Tomato and Turkey are packed with flavor. They’re made with sliced turkey breast from the grocery store deli but they are also a great way to use up leftover turkey after the holidays.

The sun-dried tomato spread really takes these turkey pinwheels to the next level. It has a bit of a kick that will really tickle your tastebuds. Perfect for a party too!

Check out these delicious Italian pinwheel sandwiches too!

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Pinwheel Sandwiches with Sun-Dried Tomato and Turkey

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Prep Time 1 minute

Cook Time 2 minutes

Total Time 3 minutes

Yields 1 serving

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 leafs 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 with fresh herbs or lettuce for a colorful presentation.

● If you would like 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 that they hold their shape when sliced.

● You can customize this recipe by using different types of deli meat, cheese, and spreads. Try using roast beef, ham, or salami instead of turkey, and using different flavored cream cheese spreads.

● If you’re short on time, you can use store-bought sun-dried tomato pesto instead of making it from scratch.

Frequently Asked Questions

Can I make these sandwiches ahead of time?

Yes! These sandwiches can be made up to 24 hours in advance. Store them in the refrigerator until ready to serve.

Can I freeze these sandwiches?

We don’t recommend freezing these sandwiches, because the lettuce won’t hold up well to freezing temperatures.

Can I use regular tomatoes instead of sun-dried tomatoes?

Sun-dried tomatoes have a more concentrated flavor and chewier texture than regular tomatoes, so we recommend using them for this recipe. Plus, fresh tomatoes can make your pinwheels go soggy if they aren’t consumed right away. If you can’t find sun-dried tomatoes, you can try using roasted red peppers instead.

How do I prevent the pinwheels from falling apart when slicing?

To ensure that the pinwheels hold their shape when slicing, make sure to tightly roll them and use a sharp knife to cut them. You can also chill the pinwheels in the refrigerator for at least 30 minutes before slicing to help them set.

The nutrition information is calculated using a third party resource. The accuracy varies according to the brands you use, the portion sizes you serve, and so on. This information should only be used as a guide.