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
- 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
- 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.