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 cook Pastrami & Swiss Pinwheels using 6 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Pastrami & Swiss Pinwheels
- You need 1 of large flour tortilla.
- You need 2 oz of cream cheese (softened).
- Prepare 4 slices of deli pastrami.
- You need 4 slices of deli swiss.
- It’s 4 slices of deli dill pickles.
- You need 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 instructions
- 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. Zukin and Zusman have whittled down the process to a very simple, doable recipe that requires relatively little effort.. Pastrami may also be rubbed with spices again before the smoking process. 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.