Italian Sub Pinwheel Sandwiches
It’s hard to give exact ingredients because these breads and meats come in different sizes so feel free to adjust. Be sure to make them in advance (3 hrs to overnight) as they need time to hold together. This recipe is for one lavash (about 12 pinwheels) but make as many as you need and just increase the ingredients for each additional roll. - Jenny Jones
Prep Time: 10 minutes
Total Time: 10 minutes
Makes: About 12
Ingredients:
- One 8 x 10 or 9 x 12-inch lavash bread, preferably whole grain
- 1 1/2 - 2 Tablespoons light mayo
- 1 teaspoon Dijon mustard
- 1/4 teaspoon dried Italian seasoning mix
- 4 slices black forest ham (preferably nitrate-free)
- 9 slices Italian salami (preferably nitrate-free)
- 5 slices very thinly sliced mozzarella cheese
- 1/3 cup bottled sliced peperoncini, drained
- 4 large pieces of red lettuce, ribs removed
Instructions:
- Lay flatbread down with the narrow side facing you.
- Spread with mayo to the edges. Follow with mustard and sprinkle all over with seasoning.
- Add one layer each of ham, salami, and cheese, leaving at least one inch clear at the far end.
- Spread peperoncini all over and top with lots of lettuce.
- Starting at the narrow end roll tightly, tucking the lettuce in and making sure nothing is exposed at the end of the roll for a good seal.
- Wrap tightly in plastic and refrigerate 3 hours to overnight.
- To serve, cut 1/2 inch off each end and slice into 3/4-inch thick pinwheels. Once cut, keep them tightly covered with plastic wrap to keep from getting dry.
Note: - No lavash? Use large flour tortillas. For other variations and much more on these pinwheels in my blog, click here.
I wish I had the ingredients to make these right now. I especially like how you can make these in advance so you won’t have to worry about making them right before you want to eat. Would it be possible to add some tomato, or would that make it soggy since it needs to set? I’ll have to go get an Italian sandwich for lunch to hold me over until I can make my own!
It seems to me they would be soggy but if you try, I would pat the tomato slices dry first.
San Marzano dried tomatoes work excellent.
I’ll have to try this. It does look good. And no, we do not have any stores here that would even know what lavash was. This is the desert south west, and if it ain’t country fare, they don’t eat it. lol
Hi Frank,
Just wanted to let you know that you can buy lavash online at josephsbakery.com if you’re interested. I live in MA and just recently bought some for the first time at my local grocery store, and me and my daughter are loving it. We bought the flax, oat bran, whole wheat lavash and it is delicious. It is so soft and pliable making it very easy to wrap. I had one tonight stuffed with leftover sloppy joe, rice, corn, black beans, avocado and a little shredded cheese. I rolled it up burrito style then lightly browned it in a frying pan. It was beyond delicious. Can’t wait to try Jenny’s recipe next! Happy cooking!