Pinwheel Sandwich Recipe

Prepare spread

In a medium bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, salt, and black pepper. Use a spatula or electric mixer on low speed to blend until smooth and spreadable.

Lay one flour tortilla flat on a clean work surface. Spread about 1/6 of the cream cheese mixture evenly over the tortilla, leaving a 1/2-inch border around the edge to prevent squeezing out when rolled.

On top of the cream cheese layer, place 2 slices of deli turkey (overlapping slightly), 1 slice of cheddar cheese, and a few slices of deli ham arranged in a single layer. Distribute baby spinach leaves evenly over the meat and cheese, then scatter about 1 tablespoon of the chopped green onion and a few thin red pepper slices. Press gently to compact the fillings.

Starting at one edge, tightly roll the tortilla into a log, keeping the roll snug so it holds together. Repeat the spread, fill, and roll process for the remaining tortillas and fillings.

Wrap each rolled tortilla in plastic wrap and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the spread and makes slicing cleaner.

Remove a wrapped roll from the refrigerator and unwrap. Using a sharp knife (serrated or very sharp chef's knife), trim 1/4 inch from each end to remove loose filling. Slice the roll crosswise into 6 pinwheels (about 1 to 1 1/4-inch thick).

Arrange pinwheels on a platter, securing each with a toothpick if desired. Sprinkle chopped parsley over the platter for garnish. Repeat with remaining rolls.

Serve chilled or at room temperature. Pinwheels keep well refrigerated in an airtight container for up to 2 days.