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  • Prep
    10 min
  • Total
    1 hour 10 min
  • Serving
    6

Grinder Pinwheels

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

  1. Combine spread ingredients together in a large bowl. Season with salt and pepper to taste. 
  2. 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. 
  3. Add 3 slices of Armstrong Medium Cheddar to the middle of each tortilla, side by side, overlapping as necessary.
  4. Divide meat evenly between each tortilla, covering the whole tortilla. Finally, top with shredded lettuce and onions. 
  5. Roll up tortillas tightly. Refrigerate for one hour.
  6. Remove and cut into pinwheels with a serrated knife. 
     

     

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