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Snack & Appetizers

Sandwich Bread Pinwheels

Sandwich Bread Pinwheels: a quick, tasty appetizer with crispy speck, smoked salmon and melty provola for a creative holiday table.
Recipe Sandwich Bread Pinwheels
  • Difficulty Medium
  • Preparation 15 minutes
  • Cooking 10 minutes
  • Servings for 6 pinwheels

Imagine offering your guests an appetizer that combines lightness, crunch and creativity: this sandwich bread pinwheels recipe lets you bring to the table not only a treat for the palate but also a touch of elegance. Perfect for aperitivo, buffets or as the stars of your holiday menu, baked sandwich bread pinwheels are a practical, refined solution that turns simple bread into creative bites. Their eye-catching look will win over kids and grown-ups alike, while the aroma of toasted sandwich bread pairs with the savory speck (a smoked cured ham from South Tyrol) and the delicate smoked salmon, for a burst of flavor in every bite.

If you’re wondering how to make sandwich bread pinwheels, just follow along: a few steps and a short pre-bake in the oven give you a golden base ready to hold wonderful fillings. One of the most popular ideas is definitely the ham and cheese sandwich bread pinwheel, with its melty, gooey center, but we also suggest trying the version with Philadelphia and salmon, for those who want a light, fresh sandwich bread and Philadelphia appetizer. Experiment with different pairings, using the cured meats and cheeses you like best: these tasty sandwich bread pinwheels are the ideal solution if you’re looking for original aperitivo ideas with sandwich bread that always go down well.

Do you know the best part? With this quick sandwich bread recipe you can create sandwich bread party bites that look as if they came straight from a bakery window, yet are easy to make even at the last minute. Do you like experimenting? Also try the Speck Sandwich Bread Pinwheels, the Pancetta, Mushroom and Grana Pinwheels or decorate your trays with Christmas Star Mini Sandwiches and Santa Hat Mini Sandwiches. If you love rustic variations, also try the Frittata-in-a-Hole Toasts: every occasion will become memorable with these finger foods with sandwich bread and cured meats, perfect for surprising and pampering the people you love.

Ingredients for 6 pinwheels

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Method

  1. To make the Sandwich Bread Pinwheels, start with the slices of white sandwich bread; cut them into neat 11×11 cm (4 1/4 x 4 1/4 inch) squares. With a sharp knife, make four diagonal cuts from the corners toward the center, stopping before you reach the center itself, so the base stays joined.
    Preparing Sandwich Bread Pinwheels
  2. Now fold the points you’ve created toward the center to form the classic pinwheel shape: take every other corner and bring it to the middle. Press firmly with your hands in the center and along the sides to seal the shape so it holds together well. Repeat until you have 6 pinwheels.
    Sandwich Bread Pinwheels preparation, photo 1
    Sandwich Bread Pinwheels preparation, photo 2
  3. Arrange your creations on a baking sheet lined with parchment paper and brush them lightly with a drizzle of extra virgin olive oil to help them brown. Bake in a preheated convection oven at 180 °C (350 °F) for about 5 minutes, just long enough to make them slightly crisp.
  4. Take the baking sheet out of the oven. Fill half of the pinwheels by placing cubes of provola and the speck in the center, and the other half with the fresh herbed cream cheese and pieces of smoked salmon.
  5. Return them to the oven, still at 180 °C (350 °F) on the convection setting, for another 5 minutes. This will let the provola melt and the bread finish toasting.
  6. Take them out of the oven and finish decorating by adding an olive to the center of each pinwheel and a few fresh thyme leaves for aroma. Serve your showstopping appetizer right away, hot or warm. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can vary the shape by making little baskets: simply press the square of bread into a buttered muffin pan, without making the cuts, to hold even more filling.

Tips

For an extra touch, you can add a few fresh pomegranate seeds to the salmon version for acidity and color. If you don’t like fish, try a vegetarian version with basil pesto, confit cherry tomatoes and a shaving of Parmigiano.

Storage

These pinwheels keep in the fridge for up to 2 days in an airtight container. However, we strongly recommend eating them right after making them to fully enjoy the fragrance and crunch of the bread, which tends to soften over time.

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