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Turkey Pinwheel Makes a Perfect Lunch

Turkey Pinwheel Sandwich with Spinach and BoursinThe recipe name just about says it all about this easy, delicious lunch mainstay. You often see pinwheel sandwiches on a deli lunch platter or catering platter, but they are so easy to make, you don’t have to wait for a catered office lunch to enjoy them.

This simple version uses a tortilla or lavosh, the soft, thin, flatbread that is sometimes called cracker bread. Lavosh is flexible like a tortilla when fresh, but dries out quickly and then becomes brittle and hard. The soft lavosh is easier to use when making wrap sandwiches like this pinwheel.

Today’s sandwich also uses a divine cheese spread called Boursin, a creamy blend of cheese, garlic and herbs that you can find in the fancy cheese section of the grocery store. If you have never tried it, consider this your introduction, and don’t blame me if you get addicted.

Add in some thinly sliced turkey and fresh spinach leaves, and you have a four-ingredient sandwich.

Recipe: Shockingly Delicious Turkey Pinwheel Sandwich with Spinach and Boursin

You can make these a day ahead if you like.

Lay out the tortilla or lavosh on a board. Spread thinly with Boursin (a small offset spatula works well for this). The Boursin acts as the glue for the other ingredients. Top with a single layer of spinach leaves spread out flat, and then turkey slices; don’t overload either the turkey or spinach. Leave cheese naked on one edge; this will act as the final “glue” to secure the roll to itself.  Starting at opposite edge, roll very tightly and firmly into a fat cigar, ending with the naked cheesy edge which now will glue the roll together. Immediately roll tightly in plastic wrap and refrigerate for at least 1 hour, or up to a day ahead if you wish. This helps the sandwich stay rolled when you cut and serve it.

To serve, remove from plastic wrap and slice crosswise, or on a slight diagonal, to reveal the pinwheel. Pierce with a toothpick to help hold it together if it seems to be falling apart.

Note: Lavosh has many spellings, including lahvosh, lavash, lavosh, lawaash, lawasha, etc. They all describe the same thin, flatbread.

Bon appetit!

Posted by on February 12, 2011.

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Categories: Cooking, Health and Life, Heartbeat, Nutrition, Recipes

3 Responses

  1. Sounds terrific and so easy, Dorothy. On my way to the market for some Boursin as soon as I log off. Um-yummm. Good for a packed lunch, too.

    by Marilee on Feb 13, 2011 at 9:40 am

  2. You’re welcome, Marilee! I would LOVE to find this in my packed lunch! It’s just plain fun to eat spiral food, isn’t it?

    by Dorothy at Shockinglydelicious on Feb 15, 2011 at 11:41 am

  3. I made this recipe for my son and the first thing he said is, “How do you eat this thing?” It was the first time that a healthy food, aside from frozen or take-out food, grabs he’s attention. Thanks for this innovative healthy recipe!

    by Erica on Feb 8, 2012 at 12:23 pm

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