Flatbread “wrappers” turn traditional meat and cheese rolls into mini sandwiches.
Arrange flatbread wraps — preferably 4 each of spinach, tomato, and wheat — on a large work surface. Mix together mayonnaise and pesto sauce and lightly coat the center of each wrap with pesto-mayonnaise.
Cover 3 wraps with Genoa salami, 3 with prosciutto, 3 with mortadella, and 3 with hard salami or pepperoni. Divide mozzarella and provolone over wraps as desired.
Tightly roll each wrap into a long tube. Place 8 colorful toothpicks along each roll, evenly spaced. Slice each roll between toothpicks and place skewered spirals on a service platter.