Italian Grinder Pinwheel Sandwiches Recipe

An Italian grinder is New England’s take on the Italian sub, built on a long, crusty roll that can stand up to heat or a generous dressing. Thin layers of provolone anchor stacks of ham, spicy capocollo, and salami, while lettuce, tomato slices, and red onion add crunch. A drizzle of olive oil, red-wine vinegar, dried oregano, and cracked pepper tie everything together, delivering tang, fat, and herbaceous zing in every bite.

In this version, we mash up the New England grinder with the nostalgic party pinwheel. Instead of the usual hoagie roll, soft lavash sheets (or burrito-size tortillas if you can’t find lavash) cradle the provolone, salty ham or capicollo, and peppery salami, all rolled into a tight spiral that shows off the deli-counter stripes in every slice. Thin coins of juicy tomato, ribbons of romaine, and wisps of red onion add the crunch and freshness you expect from a classic grinder, but because the vegetables are tucked inside rather than perched on top, the pinwheels travel without slipping or sogging.

A quick vinaigrette — extra-virgin olive oil, red wine vinegar, oregano, and black pepper — gets brushed directly onto the bread so the tangy juices soak into the grains, echoing the dressed subs of neighborhood pizzerias. Jarred pepperoncini bring a bright, vinegary spark and just enough heat to cut through the rich meats.

Roll the pinwheels in the morning, wrap each log tightly in plastic, and chill. The flavors meld and the structure firms, making impossibly neat, bite-size rounds for tailgates, picnics, or birthday parties. Set them out with extra pepperoncini and a chilled Italian lager and watch the platter disappear. They’re proof that the best grinders don’t always need a foot-long loaf — sometimes all they take are a quick roll-up and a sharp knife.

Opt for lavash wraps

Lavash is a thin, unleavened flatbread with roots in Armenian and broader Middle Eastern baking traditions. Baked quickly on a griddle or the wall of a tandoor, it emerges soft, pliable, and almost paper-like, yet strong enough to cradle hearty fillings.

The rectangular shape of lavash offers more surface area than a round tortilla, letting the meats, cheeses, and vegetables distribute evenly from edge to edge. Because it lacks the crumb of sandwich bread, lavash spotlights the Italian grinder flavors with each bite rather than dough. Lavash also rolls tightly without cracking, chills well, and slices into tidy spirals that hold together on any platter.

Make the pinwheels vegetarian

Swap the deli meats for layers of roasted red peppers, marinated artichoke hearts, and thin slabs of smoked provolone to recreate the grinder’s savory depth without meat. Add ribbons of grilled zucchini or eggplant for meaty texture, then keep the crunchy lettuce, onions, and tomatoes.

Brush the lavash with the same oregano-laced red wine vinaigrette, scatter briny pepperoncini, and roll tightly. The vegetables marinate overnight, delivering bold, satisfying Italian flavor in every tidy slice.

Notes from the Food & Wine Test Kitchen

• Cutting the tomato slices thin helps make them more pliable for rolling.
• Let the lavash wraps or tortillas come to room temperature before topping to make rolling easier.
• These wraps are endlessly flexible. Any type of meat, cheese, or pickled pepper will work. Get creative and clean out your fridge!

This recipe was developed by Sara Haas; the text was written by Breana Killeen.