This is a family favorite especially for Open House Menu's. One suggestion make sure the pickles are thoroughly dried with paper towel so the cream cheese will hold. I usually refrigerator 30 mn. before slicing.
My grandma makes these all the time for family gatherings, although she serves hers as whole pickles, not sliced. (Note: the whole pickle version needs a toothpick to keep the "wrapping" in place.) I've also seen a version of this where horseradish was added into the cream cheese.
I do this with ham... it is so much easier to cut if you make them the night before wrap them in aluminum foil and stick them in the fridge. The next day they are much easier to cut.
These are delicious BUT... try them with pickled asparagus spear tips (Bought at Trader Joes) insted of pickles and you've got something really special and 1 000 times more tasty!
I normally make these using ham and flour tortillas. However I tried half using just the corned beef and pickles as the recipe indicates and the other half using the corned beef pickles AND tortillas (ofcourse this means adding a thin layer of cream cheese over the torillas to make the whole thing stick/roll properly). Pretty good but the ones in the torillas disappeared more quickly than those without (I guess its just preference). The corned beef is pretty good (considering it's not a favorite meat of mine). Just a note: I did not need nearly as much cream cheese as the recipe calls for...unless you like your spread really thick!
these pickles are great. they are a real crowd pleaser.
My mother used to make these and we always thought they were such a special treat. They are also excellent with asparagus spears!
I used sweet pickles instead of dill pickles and also a thicker lunch meat. They turned out great and everyone loved them!
Simple and delicious. You can't go wrong. I used sweet pickles and dill pickles and enjoyed them both. My wife loved them.
will experiment with flavored cheeses
