How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cold Cut Club Roll?

You need 9 ingredients. The key ingredients include: 1 Tbsp. seasoned rice vinegar, 2 cups hot cooked short-grain white rice, 2 sheets nori (dried seaweed), 8 green leaf lettuce leaves, and more.

Is Cold Cut Club Roll suitable as meat & poultry?

Yes, Cold Cut Club Roll falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Cold Cut Club Roll?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Cut Club Roll Recipe

Name: Cold Cut Club Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. seasoned rice vinegar; 2 cups hot cooked short-grain white rice; 2 sheets nori (dried seaweed); 8 green leaf lettuce leaves; 4 KRAFT Big Slice Sharp Cheddar Cheese Slices; 8 OSCAR MAYER Classic Salami slices; 1 plum tomato, cored, seeded, sliced into 1/8-inch strips; 12 slices OSCAR MAYER Deli Fresh Bold Cracked Black Pepper Turkey Breast; 1/4 cup PHILADELPHIA Bacon Cream Cheese Spread, placed in piping bag with plain tip

Cold Cut Club Roll – a delicious recipe with rice vinegar, white rice, Cheddar Cheese, tomato, Turkey Breast, PHILADELPHIA Bacon Cream Cheese. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 Tbsp. seasoned rice vinegar
2 cups hot cooked short-grain white rice
2 sheets nori (dried seaweed)
8 green leaf lettuce leaves
4 KRAFT Big Slice Sharp Cheddar Cheese Slices
8 OSCAR MAYER Classic Salami slices
1 plum tomato, cored, seeded, sliced into 1/8-inch strips
12 slices OSCAR MAYER Deli Fresh Bold Cracked Black Pepper Turkey Breast
1/4 cup PHILADELPHIA Bacon Cream Cheese Spread, placed in piping bag with plain tip

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
992 kcal
Category
Meat & Poultry

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Cold Cut Club Roll

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