ROAST BEEF AND CHEDDAR PINWHEELS
Steps:
- Wash head of lettuce and dry thoroughly. Slice off the ends of the cucumber and remove the skin. Cut in half lenghtwise and each half again and scoop out seeds with a spoon. Slice each quarter into thin, wedgeshaped strips. Place a tomato wrap on a cutting board and cover the surface of it with a thin layer of the cheddar horseraddish cheese spread, making sure to go to the edges. This is very important as the cheese spread holds everything together. Leaving the top 2" of the wrap uncovered, lay 2 lettuce leaves on the cheese and press gently. You will need the layer of just cheese to "stick" the wrap together after rolling. Lay 2 slices of Roast Beef on top of the lettuce. Place about 3 wedges of cucumber crosswise on each slice of Roast Beef bringing the ends together in the middle. Starting from the bottom, roll the wrap upward, firmly but gently as not to tear it, finishing at the layer of cheese. Cover the pinwheel with a piece of plastice wrap , twisting the ends to secure. Repeat for the 4 remaining wraps Place wrapped pinwheels in the refrigerator for several hours to overnight to allow cheese to firm back up. You want them cold and firm when you slice them. After chilling, remove plastic wrap and place pinwheel on a cutting board. Using a thin, sharp serated knife slice off the end and then continue cutting slices down every 1/2" until you reach the other end. Neither of the end pieces will be nice enough for presentation but that doesn't mean the cook can't enjoy them!
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