While we’re at the beach, we pack lunches every day to bring from the beach house onto the sand. No one, and I mean no one, wants to leave the beach to go back and be bothered to eat lunch, so we pack it and have lunch al fresco listening to the waves pounding on the shore.
I have to admit I’m not always creative when it comes to lunches, but my sister-in-law makes it look so easy. She concocts all these spreads, wraps and rolls for her kids, using all kinds of fun and fresh ingredients.
Yesterday, they ate spinach wraps spread with hummus and topped with roasted red peppers, cucumber slices and baby spinach.
We tried this version, which would also be great for a Friday night dinner, with a glass of chilled sauvignon blanc.
1 lb cream cheese, at room temperature
1/2 to 3/4 lb salami, very thinly sliced
1/2 green pepper, thinly sliced
Lay out a large piece of plastic wrap on the work surface. Spray lightly with nonstick cooking spray.
Place the cream cheese on top of the plastic wrap and cover with another piece of wrap the same size. With a rolling pin or an offset spatula, roll the cream cheese out into an even layer, approximately 1/4-inch thick. This process can get messy, so be aware of the cream cheese seeping out of the edges of the plastic wrap.
Remove the top layer of plastic wrap and add the salami, laying the slices in an overlapping pattern and lightly pressing into the cream cheese. Cover the cream cheese entirely with salami.
Replace the plastic wrap; flip the salami and cheese mixture over so that the cream cheese is on top. Remove the wrap and place the sliced green peppers over the cheese.
Roll the salami over the cream cheese firmly. Roll the meat log and press the outer layers tight to hold it all together. Wrap the log in plastic wrap and refrigerate 4 to 6 hours or overnight. It’s easiest to cut when well chilled. Cut thin slices of the roll; serve as is or with your favorite cracker or crostini.
Nutritional Information: Calories Per Serving: 310, Calories from Fat: 263, Fat: 29.2 g (16.6 g Saturated Fat), Cholesterol: 93 mg, Sodium: 653 mg, Potassium: 157 mg, Carbohydrates: 2.6 g, Sugar: 0. 9 g, Protein: 9.7 g
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