Vintage Pinwheel Ham Sandwiches
From the “Burnt Offering” Cookbook of Shiloh United Methodist Church
There’s something sacred about a recipe that’s been passed around church kitchens for generations—where the ingredients are simple, the preparation is humble, but the taste brings back a flood of memories. These Vintage Pinwheel Sandwiches are exactly that kind of recipe.
They come straight from the stained pages of the Burnt Offering cookbook from my home church, Shiloh United Methodist. If you’ve ever been to a baby or wedding shower, a United Methodist Women’s meeting, or a Christmas party at a small-town church in South Carolina, you’ve likely had these. They’re classic—quietly beloved by church ladies in quilted aprons who knew exactly how to feed a crowd and make it feel like home.
It might sound odd at first—just white bread, butter, and ham—but hear me out. When rolled just right, chilled until firm, and sliced into perfect little pinwheels, this simple combination turns into a party food that people can’t stop eating and always ask about. For me, these little sandwiches are more than just nostalgic—they’re a connection to the women who shaped my community, fed our families, and made every gathering feel special.
Prep Time: 10 minutes
Freeze Time: 30 minutes
Total Time: 40 minutes
Yield: Makes approximately 10–12 sandwich rolls (20–24 slices of bread), yielding around 60–70 pinwheels. You can easily scale up or down depending on your crowd
Ingredients:
1 loaf soft white sandwich bread (with square slices, not wide or thick-cut)
1 to 1½ sticks (½ to ¾ cup) salted butter, softened
1 lb thinly sliced deli ham (plain sandwich ham works best)
Plastic wrap
Instructions:
Prepare the Bread: Gently remove the crusts from all slices of bread in the loaf. Work in pairs: line up two slices so that one edge slightly overlaps the other. Press the seam gently with your fingers to connect the slices.
Flatten the Bread: Use a rolling pin or the side of a drinking glass to roll each two-slice section into one long, thin rectangle. It should be flattened and sealed together into a single sheet.
Butter Each Roll: Spread a thin, even layer of softened salted butter over the entire surface of each rolled-out bread rectangle.
Add the Ham: Place a single layer of sliced deli ham on top of the butter. Trim if needed to fit evenly across the bread.
Roll It Up: Starting from the short end, tightly roll the bread into a spiral. Wrap the rolled sandwich log in plastic wrap.
Chill: Place all wrapped rolls in the freezer for about 30 minutes, or until firm but not frozen solid. This step makes slicing much easier and keeps the pinwheels clean and round.
Slice and Serve: Remove from the freezer, unwrap, and slice each roll into ½-inch thick pinwheels. Arrange on a platter and serve chilled or lightly room temp.
