Golf, deli sandwiches, and leftover cheese

First day of golfing this season. At the 9 hole course in Pierz. Afterwords I craved a real deli sandwich like pastrami and provolone on rye with tangy mustard. Nope. Not in Pierz.
Thielen's Meat Market, whose bacon has been written up in the NY Times has some really good Italian beef salami.
Chef Jacque Pepin does a recipe for asst leftover cheeses in your fridge - you know, the kind you save because they are so small you don't know what to do with them, and then you finally throw them away. Cut into chunks and put into blender. Add chopped fresh garlic, black pepper and white wine. Blend.Serve on cracker of choice, crostinis, etc. This is a refreshing alternative to the usual mayonnaisse based spreads.I will try it and make observations.
The Captain