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Prep
- 10 min
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Total
- 1 hour 10 min
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Serving
- 6
Ingredients
- 3 large flour tortillas
- 8 ounces thinly sliced salami
- 8 ounces thinly sliced capocollo
- 8 ounces sliced pepperoni
- 9 slices Armstrong Medium Cheddar Cheese Slices
- 3 cups shredded lettuce
- 1/2 red onion finely sliced
Italian spread
- 1/3 cup (80 ml) mayo
- 1 tbsp (15 ml) Italian dressing
- 1/4 cup diced Pepperoncinis
- Salt and pepper, to taste
Directions
- Combine spread ingredients together in a large bowl. Season with salt and pepper to taste.
- Place tortillas individually on a work surface. Add 1/3 of spread to each tortilla, using a knife to ensure the whole tortilla is covered.
- Add 3 slices of Armstrong Medium Cheddar to the middle of each tortilla, side by side, overlapping as necessary.
- Divide meat evenly between each tortilla, covering the whole tortilla. Finally, top with shredded lettuce and onions.
- Roll up tortillas tightly. Refrigerate for one hour.
- Remove and cut into pinwheels with a serrated knife.
See recipe
Havarti Breakfast Sandwich
