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three thick Italian tortilla pinwheels on an ordinary plate with neat spirals of pink Genoa salami, pale provolone, green romaine and white cream-cheese spread containing tiny olive and pepperoncini pieces, with no whole uncut wraps, tomato slices, toothpicks, chips or garnish
Andre Lewis

Italian Pinwheels

Chill the rolled tortillas before slicing so the salami, cheese and olive-pepper spread stay in clean spirals. Drain and finely chop the pepperoncini rather than laying wet rings across the filling. Dry romaine adds a little crunch without creating a thick loose center. Roll firmly but do not stretch the tortilla, which can split once the cream cheese firms in the refrigerator. Each log makes six substantial pinwheels after a small trim at the ends, giving you a fixed lunch portion instead of a plate of uneven slices with the filling pushed out of the narrow ones.
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Prep Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 large 10-inch flour tortillas
  • 4 oz cream cheese softened
  • 2 tbsp finely chopped pitted green olives drained
  • 2 tbsp finely chopped pepperoncini drained and blotted dry
  • 1/2 tsp dried oregano
  • 4 oz thinly sliced Genoa salami
  • 3 oz thinly sliced provolone
  • 2 large romaine leaves thick ribs removed, washed and thoroughly dried

Method
 

  1. Stir softened cream cheese with chopped olives, dry pepperoncini and oregano until evenly combined.
  2. Spread half the mixture over each tortilla, leaving a 1/2-inch border. Arrange salami and provolone in thin overlapping layers, then lay one dry romaine leaf across each center.
  3. Roll each tortilla tightly into a log without folding the ends inward. Wrap snugly in food wrap and refrigerate for 60 minutes until firm; chilling is included in prep time.
  4. Unwrap and trim about 1/2 inch from each end, reserving the small trimmings for the cook. Cut each log into 6 equal pinwheels with a sharp serrated knife, wiping the blade between cuts.
  5. Pack 3 pinwheels per portion in a rigid container. Keep at 40°F or below and transport with ice packs, serving cold.