High Roller Sandwiches

High rollers are the no-cook party snack that disappears first from every spread. Flour tortillas get a thin layer of garlic cream cheese, then loaded with deli roast beef, ham, turkey, Monterey Jack, lettuce, and tomato before being rolled tight and sliced into pinwheels.

The cream cheese does double duty: it adds flavor and acts as the glue that seals the roll shut. Spread it all the way to the edges so the tortilla sticks to itself when you roll. If your cream cheese is cold and stiff, let it sit at room temperature for 20 minutes first so it spreads without tearing.

Keep the fillings on one half of the tortilla so the roll stays tight. Overstuffing makes them burst open when you slice.

Kitchen Tips

• Use a sharp serrated knife to cut the rolls. A dull blade squishes the filling out the sides instead of slicing cleanly.
• Wrap the finished rolls in plastic and chill for 30 minutes before slicing. The cream cheese firms up and everything holds together better.
• Pat the lettuce and tomato dry before layering. Excess moisture makes the tortilla soggy, especially if you’re making these ahead.

Variations

• Swap the cream cheese for guacamole or hummus for a different spread.
• Use pepper jack instead of Monterey Jack for a spicy kick.
• Go Italian with salami, provolone, and roasted red peppers.