Italian Antipasto Pinwheels

Course: Appetizer

Cuisine: Italian, North American

Prep Time: 20

Total Time: 20

Servings: pinwheels

Calories: 110kcal

Author: Lord Byron's Kitchen

The ease of preparing pinwheel sandwiches is only eclipsed by their deliciousness. Italian Antipasto Pinwheels are filled with cheese and thinly sliced prosciutto, coppa di parma, and salami. With an easy homemade sauce, these are my new favourite appetizer!

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Ingredients

5 large tortillas
10 slices prosciutto, thinly sliced
10 slices coppa di parma, thinly sliced
15 slices genoa salami
10 slices mozzarella cheese
1/2 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon grainy mustard

Instructions

Begin by whisking together the mayonnaise, sweet pickle relish, and grainy mustard. Set aside.
On a cutting board, lay flat one tortilla. Use an off-set spatula to smear the mayonnaise mixture over the entire surface of the tortilla. (Keep in mind that the amount of mayonnaise mixture is for a total of five tortillas.)
Lay two slices of prosciutto, two slices of coppa di parma, and three slices of genoa salami onto the tortilla. The meat should be laid directly across the middle of the tortilla.
Top the meat with two slices of mozzarella cheese.
Working from one end, roll the tortilla gently, but firmly. The roll should be tight, but not so tight as to squeeze the mayonnaise mixture out the end.
Slice the roll into one inch slices. You should be 4 nice slices out of each roll. The end pieces don't look as pretty, so those you can hold back for yourself!
Repeat until all five of the tortillas have been stuffed, rolled, and sliced.
Place the pinwheels onto a platter. Garnish with parsley and tomberry tomatoes, if desired. You can use any small tomato if you cannot source tomberry tomatoes.

Nutrition