Cut the pickles into ¼-inch slices.

Chop the lettuce.

Spread the mayonnaise evenly over the tortilla.

Arrange the 7 slices of salami across the tortilla, then layer the 4 slices of cheese on top.

Sprinkle the chopped lettuce evenly over the tortilla.

Starting from one end, tightly roll the tortilla until it reaches the other side. Wrap it in plastic wrap and refrigerate for 1 hour.

Remove the plastic wrap. Using a serrated bread knife, cut the roll down the middle. From each half, cut pieces about 1½–2 inches thick. The end pieces may not stay rolled, so you can discard them or snack on them.

Make sure the cut sides of the pickles are dry. Push a toothpick through the side of each pickle slice about halfway through.

Use a toothpick to add a tiny bit of mayonnaise to the back of each candy eye and attach them to the pickles.

Insert the pickle “eyes” into the top of each pinwheel to create the snail look.