Or just a cleaver disguise for a cold cut roll up?

Or just a cleaver disguise for a cold cut roll up?

I had something like this in a restaurant in Minneapolis during a recent visit and thought, why haven’t I thought of this? I LOVE LOVE LOVE Dill Pickles, not the sweet kind, but Dill. Eat them almost every day; whole, halves, spears, hamburger chips, gherkins, relish, etc.. I chop them up and add them to tuna and chicken salads, my version of a big mac sauce, and just plain ol sit down with a jar and go to town.

In a way I have done something like this recipe as a snack, but I am not including that because then I have to admit I like Miracle Whip, which I do with Ham and pickles.

I am on a tangent so back to pickle sushi. It is really just a pickle roll up with deli meat and a delicious cheese spread.

The below is my version, but there are a TON of variations you can do if you just get creative with spreads, condiments even replacing pickles with other items like celery, carrots, bell peppers or even hot peppers.

The beauty of these is they make quick snacks, appetizers or a lunch replacement. My dog even loves these. Must be the cheese and meat and he doesn’t even realize he is eating a pickle.

Onto the recipe:


6 pickle spears (your favorite kind)
6 large slices fresh deli meat (combination of meats is fine, I used ham and turkey low sodium)
2 TBS crumbled feta cheese
3 TBS cream cheese, softened or use whipped
1 TBS prepared pesto or chimmichurri sauce (or 4 sprigs of cilantro/parsley/basil, very small garlic clove, a couple of red pepper flakes, 1 tsp olive oil, pinch of salt and pepper)


  1. Put the feta cheese, cream cheese and pesto in a small food processor or blender and process until almost smooth. Ok for there to be some lumps.
  2. Lay the slices of deli meat out on a cutting board
  3. Spread a thin layer of the cheese sauce over the slices of deli meat
  4. Place a pickle spear in the bottom 3rd of the deli slice, and roll up. Repeat for all deli slices.
  5. Slice off any extra meat from the ends, then slice into 1 inch pieces. Place on a platter, with toothpicks and enjoy! Or if just for you, forget even slicing them, just eat the whole thing.

If you have extra, wrap each roll tightly in plastic wrap and refrigerate for later use. Eat within 3 days.

Other thoughts:

  • Mix 2 TBS cream cheese with 2 TBS ranch dressing and use that as the spread in place of Step 1 – and you don’t even have to get out the food processor or blender.
  • Add 1.5 TBS diced greek olives to the cheese mixture
  • Mix your favorite mustard (2 TBS) with the 3TBS cream cheese or mayo in place of Step 1 – and you don’t even have to get out the food processor or blender.
  • Instead of a pickle, use thinly sliced vegetables, carrots, celery, zucchini, summer squash, avocado, assorted bell peppers, etc…
  • Add 1/4 of fresh avocado to the cheese sauce.

About culinaryease

I am a single mother who loves cooking and providing tips, techniques, to get everyone out of the takeout lane and into the kitchen.

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