Beachside Cuban Sandwich Pinwheels
Roast pork, ham, Swiss cheese, mustard, and pickle roll into crisp, shareable pinwheels.
Food safety
Keep deli meat refrigerated and use clean utensils. Refrigerate leftovers within 2 hours.
Allergens: milk, wheat
Equipment
- Cutting board
- knife
- skillet or panini press
- spatula
Ingredients (for 4 servings)
- 4 medium flour tortillas
- 8 oz fully cooked roast pork, thinly sliced (225 g)
- 4 oz deli ham (115 g)
- 4 slices Swiss cheese
- 2 tablespoons yellow mustard
- 4 small dill pickle spears, patted dry
- 1 teaspoon softened butter or oil, for the pan
- Black pepper
Directions
Lay tortillas flat and spread each with mustard.
Divide pork, ham, Swiss, and pickle among the tortillas. Roll each firmly, tucking in the sides.
Lightly butter or oil a skillet and warm over medium heat.
Place rolls seam-side down and toast, turning, until golden on all sides and the cheese is melted.
Rest 2 minutes, then slice each roll into 4 pinwheels.
Skill taught
Rolling and toasting a filled wrap so it stays together.
Affordable substitution
Use leftover cooked pork or turkey and any mild melting cheese.
Party option: Slice into smaller pinwheels and secure each with a toothpick; label the pork-and-ham tray.
Relaxed option: Serve one whole toasted roll per person with fruit or a side salad.
Leftovers and storage
Best served warm; refrigerate leftovers for up to 2 days and reheat until hot.