Pinwheel Sandwich, Veg Pinwheel Sandwich by Tarla Dalal
Dec 30, 2011
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Prep Time: 0 hours 10
Total Time: 0 hours 12
2 tbsp. mayonnaise
1 tbsp. Ketchup
Burrito-size Flour Tortillas
slice American cheese (about 4 ounces)
slice honey ham (about 4 ounces)
slice Swiss cheese (about 4 ounces)
slice hard salami (about 4 ounces)
About 24 hamburger dill-pickle chips
- Heat oven to 350°F. Have a large cookie sheet ready. Mix mayonnaise and ketchup in a small bowl.
- Stack tortillas on a cutting board. With a large knife, cut a straight line about 1 inch from 1 side of tortillas. Top each tortilla with 3 slices American cheese, leaving a 1-inch border near cut edge.
- Place tortillas, 2 at a time, on baking sheet. Bake until cheese starts to melt and tortillas have softened, about 2 minutes. Remove to cutting board and, with cut edges away from you, quickly top each with 2 slices ham, overlapping slightly. Spread ham with mayonnaise mixture. Next, top each with 2 slices Swiss cheese, 4 slices salami, in an overlapping row near rounded edge, with a row of pickle chips and sprouts in a line next to the pickles. Tightly roll up each tortilla from round edge to cut edge.
- Trim ends and cut each roll crosswise into five 1 1/2-inch-wide pinwheels. Place in a shallow plastic container with a tight-fitting lid. Refrigerate until ready to go, then pack in a cooler.
Video: How To Make Pinwheel Sandwiches
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