Cold Cut Club Roll Food

CLUB ROLL-UPS

Steps:

• In a small bowl, beat the cream cheese, ranch dressing and dressing mix until well blended. In another bowl, combine the bacon, onion, olives, pimientos and jalapenos., Spread cream cheese mixture over tortillas; layer with ham, turkey and roast beef. Sprinkle with bacon mixture and cheddar cheese; roll up.

COLD CUT CLUB ROLL

Steps:

• Use moistened spatula to mix rice and vinegar until blended. Cool slightly.
• Spoon cream cheese spread into pastry bag fitted with plain tip. Place 1 nori sheet, shiny side down, on plastic wrap-covered bamboo sushi mat. Use moistened fingers to pat half the rice mixture evenly onto nori. Top with half each of all remaining ingredients, trimming as necessary to fit nori sheet.
• Pipe cream cheese spread into horizontal line across center of topped nori sheet. Starting at one short end, use mat to tightly roll up nori sheet while firmly pressing mat into nori sheet as it is rolled. Use mat to turn and squeeze roll-up into round sushi roll.
• Repeat with second nori sheet and remaining ingredients to make second sushi roll. Use sharp knife to cut each roll into 8 pieces.

CLASSIC CLUB SANDWICH

Steps:

• Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into 8 neat stacks.
• To make a double-decker club: On a clean work surface, arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste. Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with 1/8 of the turkey (without letting any hang over the sides). Season the turkey with salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, turkey side-up. Cover with the third bread slice, mayonnaise side-down.
• Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Repeat entire process with the remaining ingredients to form 3 more sandwiches.
• Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword). Serve with potato chips and pickles.

VEGAN ITALIAN COLD CUT SANDWICH

Steps:

• Cut the hoagie roll open in half lengthwise. Spread 1 tablespoon of the mayo on each half of the hoagie. Layer on the meat and cheese across the length of the bottom half of the hoagie: pastrami, capicola, pepperoni and mozzarella. Layer the onion, tomato, lettuce and relish across the meat and cheese. Sprinkle the salt, pepper and oregano across the mayo on the top half of the hoagie. Drizzle the sunflower oil and vinegar over the vegetables. Place the top half on top of the hoagie on the veggie side. Eat and enjoy!

COLD CUT ROLLS

Steps:

• Combine filling ingredients.
• Spread the filling on an assortment of freshly sliced cold cuts.
• Ask the deli attendant to slice them more thickly than you might get them for sandwiches.
• Roll the cold cuts, starting with the longest side.
• Chill rolls until firm and then slice into bite-sized pieces with a very sharp knife.
• Serve with toothpicks.