The more I work with meat glue, the more I realize how crazy it is and how limited my imagination seems to be. The other day I was at the grocery store, wondering what to glue, when Mike suggested deli meat. I figured, deli meat is already made with meat glue, so why not? We thought about layering and then cubing, but ultimately ended up rolling everything like a Swiss meat roll.
It wasn’t until after the roll was sliced up, eaten, and I was sitting down to write this post when I Googled deli roll. Deli roll is a real dish! Deli rolls are usually eaten at Shabbat meals. From what I can tell, it’s deli meat and mustard, rolled up and baked in puff pastry.
I didn’t roll my deli roll in puff pastry, but there was a whole lot of meat rolling going on. If I were ever to make deli roll again – and I might, it was pretty good – I’ll definitely use thinner slices of meat. I didn’t want paper thin shavings, so I asked the deli dude if he could cut thicker slices for me, but he was a bit over zealous with the thickness.
You could really see the layers of deli meats, thanks to the thick slices, but thinner slices would have a more delicate taste. I ended up using roast beef, corned beef, Parisian ham and Tuscany ham. To be honest, I didn’t choose the meats based on how well they would compliment each other. No, I chose them superficially based on colour.
The deli roll was pretty and it tasted like, deli meat. It’s great in a sandwich and as a cute addition to a charcuterie plate. We quite a lot of left over deli roll in the fridge which means one of two things: more sandwiches or mixed deli meat fried rice.