Italian Pinwheels
Italian pinwheels are quick, fresh and delectable sandwiches that will please almost everyone from toddlers up! Seconds and thirds will be requested, so be sure to make enough!
Italian pinwheels aren’t really from Italy, but the filling is 100% Italian!
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If you’ve ever heard of a Caprese salad which includes tomatoes, basil and good quality fresh mozzarella, this is the flavor base of this lovely rolled sandwich variation.
If you are looking for an “Italian” pinwheel recipe which includes deli meat, cream cheese, pickles and loads of other ingredients, I regret to inform you that there is NOTHING Italian about these sandwiches.
Another style of Italian Caprese sandwich.
They are, in fact, an American creation. And while this version is also an American creation, the filling is actually something that exists in Italy, and tastes fabulous! You’ll have rave reviews once everyone takes a bite of this classic combination in pinwheel form.
These Caprese pinwheels are a great addition to other typical pinwheel sandwiches, like ham and cheese pinwheels and even cucumber and cream cheese pinwheel sandwiches.
Just look at how pretty each one is, including these ham, cheese and lettuce pinwheels.
Here’s an idea: make Caprese skewers to serve along side a platter of various pinwheel sandwiches!
If you’re really adventurous, you can make your own homemade lavash bread! Without further ado, lets get into how to make these fun and tasty, Italian pinwheel sandwiches!
Italian Pinwheels
Recipe by Christina Conte Makes 8 sandwiches
FULL PRINTABLE RECIPE BELOW
Ingredients
- lavash bread
- tomatoes
- fresh basil
- fresh mozzarella cheese
- (optional: sea salt)
Special equipment: sandwich picks
Directions
- Place the lavash bread on a board.
- Start layering the thin slices of tomato on the bread, leaving a space at the end of one side of the bread (smallest end.)
- Top with torn or full basil leaves.
- Finish with thin slices of mozzarella.
- Roll tightly, starting from the smaller side, keep seam side down.
- Cut into four equal pieces.
- Secure with sandwich picks, and serve immediately.
- (If using tortilla, follow the same directions, but cut the ends off for equal sized pieces.) Also, you will only get two or 3 pieces from each tortilla, depending on the size.
Please let me know in the comments if you try this Italian pinwheel sandwich recipe!
Italian Pinwheels
Special Equipment
- 8 sandwich picks recommended
Ingredients
- 2 sheets Lavash bread
- 2 large tomatoes (more or less, as needed – beefsteak, or meaty tomato, thinly sliced)
- bunch basil leaves fresh, torn
- 12 oz fresh mozzarella thinly sliced
Instructions
- Place the lavash bread on a board.
- Start layering the thin slices of tomato on the bread, leaving a space at the end of one side of the bread (smallest end.)
- Top with torn or full basil leaves.
- Finish with thin slices of fresh mozzarella.
- Roll tightly, starting from the smaller side, keep seam side down, and cut into four equal pieces.
- Secure with sandwich picks, and serve immediately.
- (If using tortilla, follow the same directions, but cut the ends off for equal sized pieces.) Also, you will only get two or 3 pieces from each tortilla, depending on the size.
Notes
- Leave a short edge with about 1″ of empty space and start rolling from the opposite end as the ingredients tend to migrate to the edge.
- Roll as tightly as possible without breaking the bread.
- Tomatoes and wet ingredients are not recommended in making pinwheels ahead of time. While you can use use regular mozzarella, it won’t taste quite as good as using fresh mozzarella.
- If you will be serving immediately, you can sprinkle a small amount of salt on the mozzarella (tomatoes will leak if sprinkled with salt and left, which will make the pinwheels soggy.)
- DO NOT FREEZE.
Nutrition
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What a great party idea! We use lavash bread a lot.
It’s a nice change from our normal bread!