Luncheon Meat Pinwheels

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small bowl, combine the softened cream cheese, chopped chives, garlic powder, and black pepper.

   Ca. 3 min.

   Kokkens note: Make sure the cream cheese is fully at room temperature to ensure it mixes smoothly without lumps.

2. 2

   Lay a large piece of plastic wrap on your work surface.

   Ca. 1 min.

3. 3

   Arrange the slices of ham and turkey on the plastic wrap, overlapping them slightly to form a solid rectangle approximately 20x25cm (8x10 inches).

   Ca. 4 min.

   Kokkens note: Alternating the types of meat can create a more visually interesting pattern in the final pinwheels.

4. 4

   Using a spatula, spread the cream cheese mixture evenly over the meat, leaving a small 1cm (1/2-inch) border along the far long edge.

   Ca. 3 min.

5. 5

   If using, place the sweet gherkins in a single line along the long edge closest to you.

   Ca. 1 min.

   Kokkens note: You can also use pitted olives or a strip of bell pepper for a different flavor and color.

6. 6

   Starting from the long edge closest to you, tightly roll the meat into a log, using the plastic wrap to help guide and tighten the roll.

   Ca. 2 min.

   Kokkens note: A tight roll is key to ensuring the pinwheels hold their shape when sliced.

7. 7

   Wrap the log tightly in the plastic wrap, twisting the ends to seal and compact the roll.

   Ca. 1 min.

8. 8

   Chill the log in the refrigerator for at least one hour, or until firm.

   Ca. 1 t.

   Kokkens note: Chilling is crucial for clean slices; you can chill it for up to 24 hours before serving.

9. 9

   Unwrap the chilled log and use a sharp knife to slice it into 1cm (1/2-inch) thick rounds.

   Ca. 5 min.

   Kokkens note: Wipe the knife clean between slices if cream cheese begins to build up.

10. 10

    Arrange the pinwheels on a platter and serve immediately.