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Antipasto Pinwheels


When it's hot outside, we need easy dinner ideas. Enter my Antipasto Pinwheels! It's my take on an Italian specialty and will be perfect for nights when you just can't bear to turn on the oven.

Tip: This recipe is perfect picnic food. Wrap it up in some foil, pack a container full of fruit and a bag of kettle-cooked potato chips, and you've got a perfect al fresco meal.

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Rate this recipe 4.7/5 (14 Votes)


  • 3/4 cup giardiniera
  • 2 pepperoncini peppers, stemmed and seeded
  • 1/4 cup pitted Kalamata olives
  • 1/4 cup oil-packed sundried tomatoes
  • 1 tablespoon capers
  • 4 whole canned artichokes
  • 1/2 cup mayonnaise
  • 1 tablespoon prepared pesto
  • 4 sundried tomato, or spinach-flavored 10" flour tortillas
  • 8 thin slices mortadella
  • 12 thin slices Provolone
  • 16 thin slices Genoa salami
  • 12 thin slices prosciutto
  • Sandwich picks


Servings 18
Preparation time 20mins
Cooking time 20mins
Adapted from


Step 1

Add the giardiniera, pepperoncini, olives, tomatoes, capers, and artichokes to the bowl of a food processor and pulse until all of the ingredients are roughly chopped to the consistency of a relish. Reserve.

Combine the mayonnaise and pesto in a small bowl. Place the tortillas on a flat work surface.

Spread about 2 tablespoons of the pesto mayonnaise on each tortilla. Layer 2 slices of mortadella, 3 slices of Provolone, 4 slices of salami, and 3 slices of prosciutto over the mayonnaise spread, covering most of the surface of the tortilla.

Spread about 1/3 cup of the chopped vegetables over the surface of the meat. Roll the filled tortillas and secure with 5–6 sandwich picks along the seam of each, about 1" apart. Slice about 1/2" off of each end of the tortilla and discard. Repeat the process with remaining tortillas.

Slice each tortilla between each sandwich pick, creating pinwheels. Serve.

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