Ingredients
8 oz cream cheese, at room temperature
1 tbsp Worcestershire sauce
Dash of powdered garlic
Mayonnaise
Thin sliced pastrami
Well drained large dill pickles
Preparation
Combine cream cheese, Worcestershire sauce and garlic with enough mayonnaise to make it spreadable.
Spread the pastrami slices, overlapping the edges and forming a rectangle. (Mrs. Snyder uses Buddig pastrami, ham or corned beef could also be used.)
Spread cheese mixture gently and carefully over pastrami. Place pickle on one edge of cheese and roll pickle up so it is encased in meat-covered cheese. Chill. Slice to serve.
