Cold Cut Club Roll

• 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

1. Fold vinegar gently into rice with a wet spatula to prevent sticking.
2. Cool slightly.
3. Place 1 nori sheet, shiny side down, vertically on bamboo sushi mat, with short edge toward you.
4. Top with scant 1 cup rice, spreading evenly to within 1/2 inch of top edge.
5. Arrange half the lettuce, cheddar cheese, salami, tomatoes and turkey in single layer over rice, trimming ingredients as needed to fit.
6. Pipe a line of about 2 Tbsp.
7. cream cheese spread across middle of sheet.
8. Roll mat and fillings up tightly from bottom edge, pushing ingredients in as you roll.
9. Squeeze length of roll with mat to tightly shape the cylinder.
10. Repeat with remaining ingredients.
11. Cut each roll into 8 pieces.

rice vinegar, white rice, cheddar cheese, tomato, turkey breast, philadelphia bacon cream cheese

Taken from www.kraftrecipes.com/recipes/cold-cut-club-roll-177789.aspx (may not work)