Ingredients
| 4 to 5 | crisp dill pickle wedges, about 5 inches long | | 8 | (about 5x3x1/8-inch) slices pastrami (about 5 oz.) | | 1/2 | cup
cucumber-dill spreadable cheese or garlic-herb cream cheese | | 1/3 | cup
chopped ripe olives | | Fresh radishes (optional) |
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Directions
 | Halve pickle wedges lengthwise. Pat pickles dry with paper towels. Pat pastrami dry with paper towels. |  | Spread each piece pastrami with spreadable cheese. Sprinkle olives evenly over cheese and press them lightly into cheese. Top with 1 pickle quarter, adding small piece of pickle to cover meat, if necessary. |  | Starting on long end, roll up jelly roll-style to enclose pickle. Carefully cut each roll into 8 pieces. Garnish with sliced fresh radishes, if desired. |
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