Ham and Cheese Pinwheels with Honey Mustard
When I think of a fun and quick lunch to prep, pinwheel sandwiches come to mind! I love the combination of ham and honey mustard and also wanted to incorporate some beautiful microgreens and colorful vegetables that I found at the farmer’s market. These make the perfect packed lunch with a side of seasonal fruit and something crunchy like chips or pretzels.
Ham and Cheese Pinwheels with Honey Mustard
Course: LunchDifficulty: Easy2
servings15
minutesThese colorful pinwheel sandwiches will brighten up your lunchbox! With an irresistible combination of honey mustard, ham, cheese, and veggies, they are easy to prep ahead for a fresh and quick lunch.
Ingredients
- Honey Mustard Sauce
2 Tablespoons mayonnaise
2 Tablespoons dijon mustard
2 Tablespoons honey
- Pinwheels
2 lavash flatbreads
6 slices of ham
4 slices of cheese, any kind you like (I used white cheddar)
1/2 bell pepper (any color), thinly sliced
A handful of sprouts or microgreens; or use mesclun mix
1 medium carrot, peeled and grated
1/4 cup pickled red onion, patted dry
Directions
- For the honey mustard: in a small bowl, whisk together the mayonnaise, dijon mustard, and honey.
- Lay the lavashes on a flat work surface with the short ends facing you and the smoother side upright. Spread the honey mustard equally across the surface of both lavashes, fully covering them to all edges.
- Sprinkle the microgreens evenly on top of the honey mustard.
- Layer the remaining ingredients equally across both lavashes, leaving a 1-inch border along the short edge furthest from you. This is for two reasons: when you roll up the lavashes, this border will give the filling a bit of room to shift and will also help create a seal. Start by layering the ham, then the cheese, then the grated carrot, sliced bell pepper, and finally the pickled red onion.
- Starting with one lavash, roll it up tightly from the short end closest to you. Repeat with the second lavash.
- Wrap each lavash roll in foil or place in a sealable container. Place in the refrigerator and allow to chill for a few hours or overnight.
- When ready to serve (or when you are packing up your lunchbox), place each lavash on a cutting board and use a serrated knife to cut into 1/2-inch rounds. Enjoy!
