Pastrami Roll Ups

Mid-August. School coming in two weeks. Lucas starting second grade. Isabella starting first. Camila starting kindergarten. The school cycle.

Tuesday food bank: ropa vieja. Marcus made it. Excellent.

Wednesday I had no class — between cohorts. Eduardo and I went to dinner. He told me his cardiologist had moved his appointment up — the doctor had had a cancellation, and Eduardo had taken it. He went Tuesday. He came home and reported: "Carmen, my echocardiogram showed mild LVH and a slight valve issue. The doctor wants to monitor. He does not think it is critical. He wants to repeat the echo in six months. We will adjust nothing for now. He thinks the cause is mild — the long blood pressure history catching up." I said, "Eduardo." He said, "Carmen, the doctor said this is normal for sixty-four. Do not panic." I said, "Eduardo, I am noting." He said, "Carmen, please do not panic." I said, "Eduardo, I am not panicking. I am noting." We did not argue. Mami had told me to watch.

Sunday dinner: family. The grandchildren ate. The adults ate. Eduardo carved. He carved pernil. The carving did not strain him. He was fine. He was sixty-four. Mami had warned. Mami had been a good warner. Wepa.

Eduardo carved the pernil that Sunday and he was fine — steady hands, easy movements, sixty-four years and still the one at the head of the table. I was noting, the way Mami taught me to note, but I was also feeding people, which is the other thing Mami taught me. These Pastrami Roll Ups have become my go-to when the family fills the house and I need something that slices clean and disappears fast — something that lets everyone graze while the bigger dishes rest, something I can set out without standing over a stove, so I can watch the room the way I always watch the room.

Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Servings: 12 roll ups

Ingredients

8 oz cream cheese, softened
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
4 large flour tortillas (10-inch)
1/2 lb deli pastrami, thinly sliced
4 slices Swiss cheese
1/2 cup baby spinach or arugula
1/4 cup thinly sliced red onion

Instructions

Make the spread. In a small bowl, combine the softened cream cheese, horseradish, Dijon mustard, and black pepper. Stir until smooth and well blended.
Spread the tortillas. Lay each flour tortilla flat on a clean work surface. Divide the cream cheese mixture evenly among the four tortillas, spreading it in a thin, even layer all the way to the edges.
Layer the fillings. Lay one slice of Swiss cheese over the cream cheese on each tortilla. Distribute the pastrami slices evenly over the cheese, then add a layer of baby spinach and a few rings of red onion.
Roll tightly. Starting from one edge, roll each tortilla up as tightly as possible without tearing. Press gently to seal the seam side down.
Chill and slice. Wrap each roll in plastic wrap and refrigerate for at least 30 minutes to firm up. When ready to serve, unwrap and use a sharp knife to slice each roll into 3 pieces on a slight diagonal. Arrange on a platter and serve immediately.

Nutrition (per serving)

Pastrami Roll Ups — Something to Slice When the Table Is Full