Pastrami Roll Recipe

Soften and mix cheeses

Leave the cream cheese out at room temperature for 20–30 minutes until soft, or microwave in 10-second bursts until easily spreadable. Transfer to a medium mixing bowl.

Add the crumbled blue cheese, mayonnaise, Dijon mustard, horseradish (if using), and freshly ground black pepper to the bowl with the cream cheese.

Using a rubber spatula or hand mixer on low, fold and beat the mixture until it is homogeneous but still has visible blue-cheese texture. Taste and adjust seasoning — more pepper or a pinch of salt if needed. Stir in 1 tablespoon of the sliced chives and reserve the remaining tablespoon for garnish.

On a clean work surface, lay out a large piece of plastic wrap (about 12 x 12 inches). Overlap 3–4 slices of pastrami in a rectangular shape, creating a single sheet roughly 6 x 8 inches. The pastrami edges should overlap so the sheet holds together.

Spread about one-quarter to one-third of the cheese mixture evenly over the pastrami sheet, leaving a 1/2-inch border at the far edge to help seal the roll.

If using, place a thin layer of baby arugula across the cheese (about half the cup) and sprinkle with a light pinch of everything bagel seasoning or cracked pepper. This adds texture and a peppery note; do not overfill.

Starting from the near edge, roll the pastrami tightly over the filling into a compact log. Use the plastic wrap to help compress and shape the roll as you go, pulling the wrap taut so the pastrami adheres.

Once rolled, twist the plastic wrap ends snugly and refrigerate the roll for at least 30 minutes to firm up (45–60 minutes for cleaner slices). While chilling, repeat with remaining pastrami and cheese to make additional rolls if desired.

After chilling, unwrap the roll and discard that piece of plastic. Lightly brush or pat the outside of the pastrami roll with a few drops of water and roll it in everything bagel seasoning or cracked black pepper so it adheres (optional). Sprinkle reserved chives over the roll and press gently to stick.

Using a sharp chef's knife, trim the ends of the roll for clean presentation. Slice into 12–16 even rounds (about 1/2-inch thick) and transfer to a serving platter. If the cheese squeezes out, wipe the knife between cuts for neat slices.

Arrange crackers or toasted baguette slices on the platter alongside the pastrami roll rounds. Garnish with remaining baby arugula and cornichons or dill pickles on the side.

Serve chilled or at cool room temperature. Leftovers keep wrapped in plastic in the refrigerator for up to 3 days.