A simple, yet tasty, teatime sandwich of swirled meat and cheese is thoughtfully crafted to fit the theme of this tea party and resemble a saucer hat with the help of an arugula-garnish plume.
Turkey Swiss Roulades
Serves: 24 to 28 slices
Ingredients
- 4 ounces cream cheese, softened
- 1⁄2 tablespoon dry ranch dip mix
- 2 (9-inch) whole-wheat flour tortillas
- 1⁄2 cup shredded Swiss cheese
- 4 slices deli-style roast turkey
- Garnish: arugula
Instructions
- In a small bowl, beat together cream cheese and dip mix with a mixer at medium speed until smooth.
- Using a small offset spatula, spread half of cream cheese mixture in an even layer onto each tortilla. Sprinkle each tortilla with 1⁄4 cup cheese, and arrange roasted turkey on top of cheese.
- Starting at one end, roll up each tortilla, jelly roll style, encasing ingredients and ending with seam side down. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes and up to 2 days.
- When ready to serve, unwrap roulades. Using a serrated knife, cut ends off each roulade to neaten. Cut roulades into 1⁄2-inch slices.
- Garnish each slice with arugula to resemble a plume, if desired. Serve immediately.
