Wednesday, February 1, 2012

Turkey Harvarti Pinwheels with Basil Mayo

I'm back at work this week after being off to help out my incompacitated husband after surgery. He still has an arm in a sling so it's up to me to do most of the chores, looking after Luc, etc. What that means is that I'm really relying on fast and fuss-free food, just like these pinwheels.

Pinwheels make a great part of a lunch. They are super quick and easy to make, more fun presentation-wise than a sandwich, and easier for little hands to manage. Also, now that there are so many more choices of nitrate-free natural deli meat so there are more options for fillings, including this one, which is a favorite around our house. You can substitues chicken for the turkey of course and another kind of cheese if you'd like as well (shaved baby parm sprinkled over top of the meat tastes awesome -- Luc perfers its more mild taste than Parmigiano Reggiano). This below recipe is just for one, but I usually make some for all of us, assembly line-style.

Turkey Havarti Pinwheels with Basil Mayo

- 1 6" whole grain tortilla
- 2 slices nitrate-free turkey deli meat
- 2 slices havarti (or cheese of your choice)
- 1 6" stalk celery, quartered lenthwise to get a skinny stick
- 2 tsp plain cream cheese
- 1 tbsp mayonnaise
- 2 tsp minced fresh basil

In a small bowl or ramekin, mix mayonnaise with fresh basil and set aside.

Lay out your tortilla, and smear the cream cheese over the last inch of the edge on half of the tortilla (the cream cheese will be your glue to hold the whole thing together). Spread the remainder with an even layer of basil mayonnaise. Lay the turkey slices on top, then layer the cheese. Place the celery stick at the lower edge and roll up as tightly as you can, pressing lightly to seal the edge. With a very sharp knife, slice the roll into even slices. Pop the two ugly end pieces in your month to pretend they were never there.

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