Roast Beef & Horseradish Roll-Ups

The Bristol, Chicago

Chris Pandel got the idea for this snack from a ham, mustard and pickle roll a friend made for a potluck hosted by Chicago star chef Rick Tramonto. It was the surprise hit of the party.

Slideshow: More Tasty Snacks

  • Servings: 12

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  • 1/2 cup fromage blanc
  • 1 1/2 tablespoons freshly grated or drained prepared horseradish
  • 1 1/2 teaspoons grainy mustard
  • 1 1/2 teaspoons chopped tarragon
  • 1 1/2 teaspoons snipped chives
  • Kosher salt and freshly ground pepper
  • 8 thin slices of roast beef (about 1/2 pound)
  • 1 large dill pickle, quartered

How to make this recipe

  1. In a small bowl, mix the <em>fromage blanc</em> with the horseradish, mustard, tarragon and chives; season with salt and pepper.

  2. On a work surface, arrange 2 roast beef slices, overlapping the long ends, and spread with one-fourth of the <em>fromage blanc</em> mixture. Lay one pickle quarter at a short end and roll the roast beef around the pickle into a tight cylinder. Repeat with the remaining roast beef, <em>fromage blanc</em> mixture and pickle quarters. Trim the edges of each roll and slice them 1 inch thick. Arrange on a platter and serve.

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