Pinwheel Sandwiches Recipe

Heat oven to 350°F. Have a large cookie sheet ready. Mix mayonnaise and ketchup in a small bowl.

Stack tortillas on a cutting board. With a large knife, cut a straight line about 1 inch from 1 side of tortillas. Top each tortilla with 3 slices American cheese, leaving a 1-inch border near cut edge.

Place tortillas, 2 at a time, on baking sheet. Bake until cheese starts to melt and tortillas have softened, about 2 minutes. Remove to cutting board and, with cut edges away from you, quickly top each with 2 slices ham, overlapping slightly. Spread ham with mayonnaise mixture. Next, top each with 2 slices Swiss cheese, 4 slices salami, in an overlapping row near rounded edge, with a row of pickle chips and sprouts in a line next to the pickles. Tightly roll up each tortilla from round edge to cut edge.

To serve: Trim ends and cut each roll crosswise into five 1 1⁄2-inch-wide pinwheels. Place in a shallow plastic container with a tight-fitting lid. Refrigerate until ready to go, then pack in a cooler. Make-Ahead Tip: Can be prepared ahead through Step 3. Wrap sandwiches individually in plastic wrap and refrigerate up to 24 hours.