Pastrami & Swiss Pinwheels. Pastrami (Romanian: pastramă) is a meat product of Romanian origin usually made from beef brisket, and sometimes from lamb, or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Beef plate is the traditional cut of meat for making pastrami, although it is now common in the United States to see it made from beef brisket, beef round, and turkey.
We would like to show you a description here but the site won't allow us. Pastrami is a technology for preserving meat that our ancestors used before refrigerators. Cheese falls into the same category — cheese is a non-refrigerated technology for storing milk. You can have Pastrami & Swiss Pinwheels using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Pastrami & Swiss Pinwheels
- Prepare 1 of large flour tortilla.
- Prepare 2 oz of cream cheese (softened).
- It’s 4 slices of deli pastrami.
- Prepare 4 slices of deli swiss.
- You need 4 slices of deli dill pickles.
- It’s 2 tbs of spicy brown mustard.
It turns out that pastrami and cheese both happen to taste good, so they are still very popular even though the preservation technology they each represent is. Pastrami is preserved in much the way that meat has been for thousands of years: in a salt mixture to prevent bacteria from growing. The great thing about pastrami is that it, like ham, it also tastes great smoked. Pastrami starts with corned beef (salted beef with spices) and is then smoked to add flavor and aid in preservation.
Pastrami & Swiss Pinwheels step by step
- Spread cream cheese on entire tortilla. Be sure to coat the bottom and top of the tortilla all the way to the edges. (Not so much the sides bc you’ll be cutting those off anyway).
- Distribute meat, cheese and pickles over cream cheese..
- Spread mustard over top of pastrami..
- From the bottom, roll the tortilla tight..
- Place a sheet of Saran Wrap down and wrap the roll tightly and place in the refrigerator for an hour to let the cream cheese harden. Remove and slice to your desired thickness and ENJOY!.
Because of its lengthy and laborious process, very few delis still cure and carve their own pastrami. Corned beef vs. pastrami Photo credit: Flickr/autonome, Photo credit: Flickr/mattmendoza. Once the meats have been cured and cooked, they're ready to eat. Traditionally you eat corned beef on a reuben, or with cabbage on St. Patrick's Day (and whenever the hell you want).