5. Picnic Sandwich Pinwheels
These party-ready bites are also perfect to pack into your lunchbox.
These iconic sandwich bites are always in style! Spreading the tortillas with a thin layer of herbed Dijonnaise before rolling adds just enough flavor without making the bottoms soggy—perfect for making ahead and slicing when ready to serve.
Ingredients
FOR SPREAD AND DIP
1/4 c. mayonnaise
1/4 c. whole-milk Greek yogurt
2 tbsp. Dijon mustard
1/4 c. fresh basil leaves, finely chopped
2 tbsp. finely chopped chives
FOR PINWHEELS
4 burrito-size (10-inches) flour tortillas
5 oz. thinly sliced Cheddar
4 oz. thinly sliced ham
4 oz. thinly sliced turkey
1 head butter lettuce, leaves separated and stems removed, divided
6 oz. thinly sliced provolone
3 oz. thinly sliced salami
Directions
- In small bowl, mix together mayonnaise, yogurt, Dijon, basil, and chives. Spread 1 tablespoon evenly on each tortilla; reserve remaining sauce for serving.
- Arrange Cheddar on 2 tortillas, then top with ham, turkey, and half of lettuce. Arrange provolone, salami, and remaining lettuce on remaining 2 tortillas.
- Fold bottom of each tortilla over filling, then tightly roll from bottom into log and place, seam side down, on cutting board. Slice logs crosswise 1 inch wide, using toothpicks if necessary to hold pinwheels together. Serve with reserved sauce for dipping.
Make ahead: Place unsliced logs in dish and cover tightly with plastic wrap; refrigerate overnight and slice into pinwheels when ready to serve.
NUTRITIONAL INFORMATION (per serving): About 95 cal, 6 g fat (2.5 g saturated), 15 mg cholesterol, 299 mg sodium, 5 g carbohydrates, 0 g fiber, 0.5 g sugar (0 g added sugar), 5 g protein
6. Sheet Pan Asparagus Frittata Sandwich
Make a sliceable, veggie-packed frittata for breakfast and then stuff leftovers in between bread for an easy lunch. Two-for-one!
This feed-a-crowd brunch dish really couldn’t be easier: Simply pour the asparagus and egg mixture into a rimmed baking sheet and pop into the oven. The result is a sliceable, mosaic-like frittata that’s as delicious on its own as it is nestled into a breakfast sandwich.
Directions
- Heat oven to 375°F. Lightly oil (1 teaspoon) rimmed baking sheet.
- Slice asparagus ends on bias 1/4 inch thick, leaving top 4 inches of each spear intact, then halve each lengthwise (or quarter if thick).
- In large bowl, whisk together eggs, milk, Dijon, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in spinach and bias-cut asparagus, then pour into prepared baking sheet. Scatter top with asparagus spears and goat cheese. Bake, rotating pan halfway through, until eggs are puffed and middle no longer jiggles, 20 to 22 minutes. Let rest 5 minutes before slicing.
’WICH WORKS
To store frittata slices, stack between pieces of parchment paper, then freeze in airtight container or resealable bag for up to 2 months. To reheat from frozen, remove parchment and wrap 1 frittata slice in damp paper towel; microwave on High until warmed through, 1 min. 30 sec. For a quick bite, put frittata, onions and greens inside a split slice of focaccia.
NUTRITIONAL INFORMATION (per serving): About 110 calories, 7 g fat (3 g saturated), 9 g protein, 296 mg sodium, 3 g carbohydrates, 1 g fiber