Italian Sub Pinwheels
The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
These whimsical pinwheels are a bite-size spin on a delicious Italian sub! Perfect as a cold summer appetizer, hearty meal-prepped lunch or picnic snack, they deliver all the flavor of the classic deli sandwich without having to commit to the full sub.
Heinen’s Deli Department has one of the largest selections of deli meat I’ve seen in a grocery store, so I couldn’t help but grab a few different varieties. This recipe calls for salami and pepperoni, but feel free to sub in any of your favorite deli meats. And don’t skip the dipping sauce! These pinwheels are delicious on their own, but a dunk in my homemade Italian dressing takes them to the next level.
Why You’ll Love This Recipe
- It Requires No Actual Cooking. Lighting the oven in the heat of the summer is never ideal. This no-cook recipe requires only a handful of ingredients and 15 minutes of hands-on prep!
- It’s a Bite-Size Spin on a Classic Sub. These pinwheels taste just like a classic deli-style sub, but they’re way easier to serve to a crowd and save you from eating all that bread.
- It’s Perfect for Picnics. These pinwheels are meant to be served cold, so once assembled, simply pack them in a cooler or insulated bag with an ice pack and take them to all of your outdoor dining activities.
Italian Sub Pinwheels
Servings: 8
Ingredients
For the Pinwheels
- 4 large flour tortillas
- 4 oz. Heinen’s plain cream cheese, softened
- 1/4 cup Heinen’s bistro olives, chopped
- 1/4 cup red onion, chopped
- 1/2 lb. Hillshire Farms thin sliced hard salami
- 1/2 lb. Heinen’s pepperoni
- 1/4 lb. Miceli provolone cheese
- 2 locally grown tomatoes, sliced
- 2 cups Heinen’s spring mix
For the Dressing
- 3 Tbsp. Heinen’s extra virgin olive oil
- 1 tsp. Heinen’s balsamic vinegar
- 1 tsp. Heinen's apple cider vinegar
- 2 tsp. Heinen's Italian seasoning
- A pinch of salt and black pepper
Instructions
- In a large bowl, combine the cream cheese, olives and red onion. Mix until combined. Spread evenly across the tortillas.
- Evenly place the salami, pepperoni and provolone on the tortillas. Top with tomato slices and mixed greens.
- Carefully roll the tortillas tightly, securing with toothpicks 1 in. apart. Refrigerate for 15 minutes.
- Make the dressing. Combine the olive oil, balsamic vinegar, apple cider vinegar, Italian seasoning, salt and pepper in a small bowl. Whisk well.
- Remove the wraps from the refrigerator. Slice between the toothpicks and arrange on a platter. Add the dressing for dipping and serve.
