Sort ingredients
seranine
QR Code
Listen
Pdf
Layer the salami slices in rows of 3 or four slices and I do about 5 or 6 rows, make sure the are overlapping, into sort of a salami placemat. Make sure you layer this on a piece of plastic wrap so later you can use the wrap to roll and wrap.
Spread the cream cheese across the salami going in the opposite direction of the salami layers so your don't "lift up" the salami as you're spreading.
Sprinkle the dill, pickles, and chives across the salami.
Use the plastic wrap to roll the salami into a tight log, the wrap the log in the plastic wrap, twist the ends and place in refrigerator for at least 12 hours and up to 24 hours.
Use a sharp knife to slice the salami into rounds, serve on a club cracker. Sprinkle with dried dill.