Italian Pinwheels
How to make delicious Italian pinwheel sandwiches!
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
Serving: 1 sandwich | Calories: 137kcal | Carbohydrates: 3g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 270mg | Potassium: 140mg | Fiber: 1g | Sugar: 2g | Vitamin A: 666IU | Vitamin C: 6mg | Calcium: 219mg | Iron: 0.3mg
DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!