Go Back

Trio of Picnic Pinwheels

A masterclass in make-ahead appetizer architecture and room-temperature stability. By establishing three distinct, heavily emulsified cream cheese moisture barriers, these tightly rolled tortillas securely suspend smoked salmon, roasted turkey, and corned beef without turning soggy, ensuring a flawless cross-section when sliced.
Print Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Wait Time (Chilling) 30 minutes
Total Time 1 hour 5 minutes
Servings: 48 pinwheels
Ingredients Method

Ingredients
  

Smoked Salmon & Asparagus Pinwheels
  • ½ pound fresh asparagus spears tough ends trimmed
  • 1 tablespoon olive oil
  • Kosher salt and coarse black pepper to taste
  • 8 ounces high-quality smoked salmon thinly sliced
  • 8 ounces cream cheese softened to room temperature
  • 2 tablespoons capers drained
  • ¼ small red onion peeled and roughly chopped
  • 2 10-inch large flour tortillas
California Turkey & Avocado Pinwheels
  • 4 ounces cream cheese softened to room temperature
  • ½ cup high-quality mayonnaise
  • 1 large avocado pitted and peeled
  • 1 tablespoon fresh lime juice from ½ lime
  • 8 slices provolone cheese
  • 8 slices roasted turkey breast
  • 10 to 12 cornichons mini pickles, finely chopped
  • 2 10-inch large flour tortillas
Classic Reuben Pinwheels
  • 8 ounces cream cheese softened to room temperature
  • 1 cup sauerkraut thoroughly drained and squeezed dry
  • 1 tablespoon Thousand Island dressing plus more for spreading
  • 8 slices corned beef
  • 8 slices Swiss cheese
  • 2 10-inch large flour tortillas

Method
 

The Smoked Salmon Architecture
  1. Heat a heavy cast-iron grill pan over high heat. Toss the asparagus spears with the olive oil, kosher salt, and coarse black pepper. Grill until just crisp-tender and heavily charred, about 4 to 5 minutes. Let cool.
  2. In the bowl of a food processor, combine the softened cream cheese, capers, and red onion. Pulse until a thick, unified emulsion forms.
  3. Lay 2 tortillas flat on a clean work surface. Spread the cream cheese emulsion entirely to the edges to form a moisture barrier. Layer the smoked salmon slices over the cream cheese, then place the cooled, grilled asparagus spears across the center.
  4. Roll the tortillas tightly into firm cylinders. Wrap securely in plastic wrap and chill in the refrigerator for a minimum of 30 minutes to set the structure.
The California Turkey Architecture
  1. In the bowl of a food processor, combine the softened cream cheese, mayonnaise, peeled avocado, and fresh lime juice. Pulse until a perfectly smooth, pale green emulsion forms.
  2. Lay 2 tortillas flat. Spread the avocado cream heavily across the surface.
  3. Layer the provolone cheese and roasted turkey evenly over the cream. Arrange a tight, straight line of chopped cornichons along one edge of the tortilla.
  4. Starting from the cornichon edge, roll the tortillas tightly into firm cylinders. Wrap securely in plastic wrap and chill in the refrigerator for a minimum of 30 minutes.
The Classic Reuben Architecture
  1. In the bowl of a food processor, combine the softened cream cheese, thoroughly dried sauerkraut, and 1 tablespoon of Thousand Island dressing. Pulse until a thick, cohesive spread forms.
  2. Lay 2 tortillas flat. Spread the sauerkraut emulsion entirely to the edges.
  3. Layer the sliced corned beef and Swiss cheese over the spread. Brush an additional, light layer of Thousand Island dressing directly over the meat and cheese.
  4. Roll the tortillas tightly into firm cylinders. Wrap securely in plastic wrap and chill in the refrigerator for a minimum of 30 minutes.
The Slicing & Presentation
  1. Once the wraps have chilled and structurally set, remove the plastic wrap.
  2. Using a very sharp chef's knife, trim and discard the uneven ends. Slice the firm cylinders into uniform, 1-inch thick pinwheels.
  3. Arrange the three variations in striking, geometric rows on a large, chilled ceramic platter and serve immediately.