Salami & Goat Cheese Pinwheels with Honey
Let me just tell you about the greatest sandwich in all the world. It’s at this little deli in Ann Arbor, Michigan. Just kidding – it’s not little.
It’s world famous, and if you’re familiar with Ann Arbor, you know which deli I’m talking about. Anyway, they have this sandwich. It’s a relatively new addition to the menu and it basically makes my taste buds do a ridiculous happy dance.
It’s so simple, yet so amazing. It’s just rustic Italian bread with a nice thick layer of soppressata (Italian dry salami) and then a nice thick layer of creamy goat cheese (buy a big package and use the rest to make a sweet potato breakfast bake).
Then, a drizzle of honey. The sandwich is griddled so that the cheese and honey get all warm and melty and the bread gets crispy.
O-M-G. As soon as I took a bite of this sandwich, I already couldn’t wait to go back and get another one. I find myself daydreaming about it on a regular basis.
I re-create this sandwich quite a bit at home, and today, I’m re-creating it in a new way. By rolling up soppressata, goat cheese and arugula (for color and peppery flavor) in flaky puff pastry, I get these cute little appetizer bites that party guests won’t be able to resist.
Did you think I forgot the honey in these Salami & Goat Cheese Pinwheels? No sir or ma’am. The honey is drizzled on after the pinwheels are baked (you could even put out a small dish of honey with a honey dipper and let guests DIY it).
- 2 eggs
- 2 tablespoons water
- 1 package (17.3 ounces) puff pastry sheets (2 sheets), thawed
- 5 ounces thinly sliced soppressata (or regular dry salami)
- 3 ounces crumbled goat cheese
- 1 cup packed arugula
- Buzz + Bloom Light & Sweet Honey, for serving
- Preheat oven to 400 degrees F. Line two rimmed baking pans with parchment paper. In small bowl, whisk eggs and water until well combined.
- Unfold pastry sheets on work surface. Brush each pastry sheet with some egg mixture. Evenly layer soppressata, cheese and arugula over pastry. Starting at short side, roll each pastry sheet up like a jelly roll. Cut each roll into 20 (about 1/2-inch thick) slices. Place slices on prepared baking pans; brush with remaining egg mixture.
- Transfer to oven and bake 24 to 28 minutes or until pastry is golden brown, rotating pans halfway through cooking. Transfer pans to wire racks and let pinwheels cool 10 minutes before serving warm or at room temperature. Serve with honey for drizzling.