I know this is ska and not punk, but what else could I use for this recipe except some Skankin' Pickle?!
- one jar Claussen whole dill pickles
- 2 packs (8oz each) Philadelphia cream cheese, room temp
- 4 packs Buddig's beef lunch meat slices
Using a butter knife, place a dollop of cream cheese on the end of a pickle.
(Insert dirty comment here)
Then place one half of the beef slice on the end, pressing it gently into the cream cheese. This will give you a little of a less-messy hand hold on the pickle. Repeat with the opposite end of the pickle.
Then smear the cream cheese on the exposed middle of the pickle, wrapping a slice of beef around as you go. I usually end up using two slices of beef to go around the middle of the pickle, in addition to the two halves at the ends.
Store pickles, whole, in the fridge for an hour or more to allow the cream cheese to firm back up. You can make these a day ahead of time.
Then slice up into wheels and serve!