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.
More Tasty Snacks
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 It
In a small bowl, mix the fromage blanc with the horseradish, mustard, tarragon and chives; season with salt and pepper.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.