- 3/4 cup giardiniera
- 2 pepperoncini peppers, stemmed and seeded
- 1/4 cup pitted Kalamata olives
- 1/4 cup oil-packed sundried tomatoes
- 1 Tbsp capers
- 4 whole canned artichokes
- 1/2 cup mayonnaise
- 1 Tbsp prepared pesto
- 4 sundried tomato or spinach-flavored 10" flour tortillas
- 8 thin slices mortadella
- 12 thin slices Provolone
- 16 thin slices Genoa salami
- 12 thin slices prosciutto
- Sandwich picks
- Add the giardiniera, pepperoncini, olives, tomatoes, capers, and artichokes to the bowl of a food processor and pulse until all of the ingredients are finely chopped. Reserve.
- Combine the mayonnaise and pesto in a small bowl. Place the tortillas on a flat work surface.
- Spread about 2 tablespoons of the pesto mayonnaise on each tortilla. Layer 2 slices of mortadella, 3 slices of Provolone, 4 slices of salami, and 3 slices of prosciutto over the mayonnaise spread, covering most of the surface of the tortilla.
- Spread about 1/3 cup of the reserved chopped vegetables over the surface of the meat. Roll the filled tortillas and secure with 5–6 sandwich picks along the seam of each, about 1" apart. Slice about 1/2" off of each end of the tortilla and discard. Repeat the process with remaining tortillas.
- Slice each tortilla between each sandwich pick, creating pinwheels. Serve.
This recipe is prepared using the KitchenAid 13-Cup 3-in-1 Wide-Mouth Food Processor with Accessories (K35182).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.