I have seen several names for this recipe, it has been around for a long time. I thought “cowboy sushi” was the most kid appealing and fun name! No matter what you call it, it’s super appealing to kids, packed with protein, school & travel friendly, requires no cooking, it’s an all in one meal, and the ingredients can be changed easily according to your likes. All around it’s a win-win!
If you can find them (usually in Whole Foods) try the Bubbies Kosher Dills. They are naturally fermented and delicious, they taste like the old-fashioned ones from the big barrel. They have NO sugar added to the recipe and are very keto friendly. All of their products are great.
Also, use the best ham you can find. I like to use one that is uncured with no artificial colors or ingredients. Applegate Farms and Wellshire Farms are both good brands.
19g Ham, Applegate Farms Slow Cooked
20g butter, room temperature
13g cheddar cheese, shredded
8g coconut oil
27g pickles, Bubbies Kosher Dills
Each slice of ham should be approximately 19g. Mix the butter, cheese and coconut oil together in a bowl until it is well combined. Spread the mixture on the ham slice and top with the pickle. Roll up the ham and let it sit in the fridge for at least 15 minutes for the butter to harden. This will make slicing a lot easier and neater. Slice into bite sized pieces and enjoy!
Cream cheese is the more traditional ingredient used. Charlotte insisted on cheddar, so that’s what I used. Mixing cream cheese with butter and oil and used for the filling would work great. You could try a combination of both cheeses!
I made this for my non-keto son and he loved it too. His included cream cheese and cheddar, no butter or oil for him.