ANTIPASTO PINWHEELS RECIPE - (4.7/5)

Antipasto Pinwheels Recipe - (4.7/5) image

Provided by davidv

Number Of Ingredients 14

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

Steps:

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.