The Bristol, ChicagoChris 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. More Tasty Snacks

Chris Pandel

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Recipe Summary

Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, mix the fromage blanc with the horseradish, mustard, tarragon and chives; season with salt and pepper.

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  • On a work surface, arrange 2 roast beef slices, overlapping the long ends, and spread with one-fourth of the fromage blanc 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, fromage blanc 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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