Cuban Sandwich Pinwheels
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A traditional Cuban Sandwich is wrapped up in tortillas and turned into a fun appetizer in this easy recipe twist on ham and cheese pinwheels!
Did you grow up eating pinwheels? Or did you call them roll ups? Either way, they’re perfect to pack for a picnic or lunch at the beach.
They’re also an easy appetizer to serve at a backyard BBQ. For these pinwheels, I took the classic Cuban sandwich and turned it into the perfect party appetizer!
A Cuban sandwich consists of ham, pickles, swiss cheese and mustard. For this pinwheel recipe, I used all of these ingredients for a seriously delicious spin on pinwheels that the entire family will love!
- Start the base. Lay out a large flour tortilla. Spread mustard across the tortilla then lay two slices of cooked ham on top of the mustard. Add two more slices on top of those for four total slices of ham.
- Add the filling. Cover the ham with Swiss cheese, slightly overlapping the slices in the middle. Place pickle chips on top of the Swiss cheese.
- Roll it up. Starting at one end, tightly roll everything up making sure you don’t push the ingredients off of the tortilla.
- Create the slices. Cut the wrap into 8 pinwheels. Discard any extra tortilla on the ends.
Tips and tricks
- Pinwheels can be made up to 24 hours in advance. I do not recommend anymore than that, or they will become soggy. Keep the wrap whole and wrap it tightly with plastic wrap. Place it in the refrigerator. When ready to serve, remove the plastic wrap and slice into pinwheels. Making pinwheels ahead of time is perfect when you’re hosting a party. This delicious finger food is great for game days or BBQs!
- These pinwheels are meant to be served cold, but can also be served warm. To cook the pinwheels, place an unsliced wrap in a panini press for 4-5 minutes. You can also cook it on the stove by placing the wrap in a skillet over medium heat and cooking for 2-3 minutes per side. Or, grill the wrap by placing it directly on a grill or grill pan and cook for 2-3 minutes per side. Remove from the panini press, skillet or grill and slice into pinwheels.
- I like to use spinach tortillas, but any “burrito size” tortilla will work.
- The traditional cuban sandwich is made with yellow mustard. You can use a dijon mustard or whole grain mustard to switch it up, if you’d like!
- Regular Swiss or baby Swiss cheese can be used in this recipe. You can ask for it thinly sliced from the deli counter or pick it up in a package.
- Dill pickles are what’s traditionally used in cuban sandwiches. Bread & butter or sweet pickles can be used instead, if you prefer.
What to serve with pinwheels
If you’re serving these pinwheels at a party, pair them with any of the following appetizer recipes.
- French Onion Dip
- Deviled Eggs
- Spinach Artichoke Hummus
- Cheesy Veggie Pizza Rolls
- Buffalo Cheesy Garlic Knots
More mini sandwich recipes
Whether you serve these for a party, or eat them for dinner, these sandwiches and sliders are all a must make!
- Football Shaped Jalapeño Popper Grilled Cheese Sandwich
- Cranberry Brie Ham Sliders
- Dr Pepper Pulled Pork Sliders
- Slow Cooker Hawaiian Chicken Sliders
- Cheeseburger Sliders
Made them and loved them? Be sure to rate the recipe 5 stars in the recipe card below!
Cuban Sandwich Pinwheels
- Spread 2 tbsp mustard on each tortilla.
- Top each tortilla with 4 slices of ham, 3 slices of swiss cheese and ¼ cup pickle chips.
- Roll up tightly and slice into ½ inch pieces.
- To make these pinwheels gluten free, use gluten free or corn tortillas. Heat the tortillas in the microwave for 20-30 seconds before preparing the pinwheels. Since gluten free tortillas are smaller, you’ll want to use four tortillas, instead of two and divide the other ingredients between the four tortillas.
- Pinwheels can be made up to 24 hours in advance. Do not slice the pinwheels before placing them in the refrigerator. Instead keep the wrap whole and tightly wrap it in plastic wrap before placing it in the refrigerator. Remove the plastic wrap and slice the pinwheels before serving.
- These pinwheels can be served hot. Do not slice the wrap before cooking it. Place it whole in a panini press for 4-5 minutes or in a skillet on the stove for 2-3 minutes per side. Remove and serve sliced, halved or whole.
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