To start, on two separate paper towels lay out pickles and pastrami and pat dry. This will help the cream cheese adhere when we roll them up. You can use a regular block of cream cheese but the whipped spreads easier in my opinion.
Once the pastrami and pickles are patted dry it is time to roll em! Start by layering a piece of pastrami next to each other and overlap them. Then place 2 extra pieces of pastrami below them, still overlapping. So two on top, two on the bottom all overlapping to make a "pastrami blanket" for your pickle. *If your pickles are on the thinner side you may only need to do 2 slices of pastrami side by side**
Now time to spread the cream cheese. I did about 2 spoonfuls of cream cheese per roll. You want enough so that the whole surface of the pickle is covered in cream cheese. Gently spread in the middle of the "pastrami blanket" all the way to each end.
Now place the pickle, or 2 depending on the size of your pickles onto the cream cheese. Feel free to cut the end off of one of the pickles so it is a perfect fit along the pastrami. Now gently roll the pastrami over the pickle to seal so that everything is covered. This will look like a big log of pastrami at this point lol.
If you have time, place the logs into the fridge for an hour to set. This will make the cutting much easier. If you don't have time that is okay! I have totally made these in a rush without chilling before slicing.
Time to cut! We are basically using the same technique used for sushi. Once it is rolled into a log, slice the pickles with a sharp knife to the size you want. I would say about in inch is good. Carefully place each slice onto your serving tray.
Time to serve! I sprinkled some fresh cracked pepper on mine but this is optional. Serve with a ritz cracker and enjoy!
