Roast beef, Sargento Sharp Cheddar slices and long dill spears are rolled up in flatbread with a horseradish-chive cream cheese spread, then cut into bite-sized pieces.
4 oz cream cheese, room temperature
1-1/2 tbsp freshly grated or drained prepared horseradish
1-1/2 tsp grainy mustard
1-1/2 tsp chives, chopped
1/4 tsp garlic powder
Kosher salt and freshly ground pepper
8 slices of roast beef (about 1/2 pound)
8 slices Sargento® Mild Cheddar Cheese
4 dill pickle spears, sliced in half lengthwise
4 flatbread rounds
In a small bowl, mix the cream cheese with the horseradish, mustard, chives and garlic powder; season with salt and pepper.
Spread about 1 tablespoon cream cheese mixture onto flatbread, then place 2 slices roast beef on top, side-by-side. Add 4 slices of cheese on top of roast beef, then place dill pickle spear on edge of flatbread and roll tightly. Temporarily secure edge with toothpicks if necessary. When ready to serve, remove toothpicks and slice into 1” pieces. Plate and serve.