wrapped sandwiches.

07 October 2011
I'm taking advantage of the tomatoes left at our produce stand (since I'm not sure when they might disappear) and trying to inject a bit of fresh crunch into our autumn. These sandwiches use the locally produced flat bread which is salty and a bit chewier than other flat breads I've tasted. If you can find a lavash flat bread (or other thin flat bread) at your specialty market, you'll be able to recreate a fairly similar sandwich.

Wrapped Sandwiches
In a small bowl, mix 6 Tablespoons of mayonnaise with 1 Tablespoon of finely chopped dill and 1 scallion's green top (omit the white bottom) finely chopped. Spread the mixture in a thin layer on a piece of flat bread. Cover with thinly sliced tomatoes and cucumbers. Add a generous twist of your pepper mill and a good pinch of salt. Roll tightly and slice into rolls. Stand upright on your serving plate. And, squeeze a lemon wedge over the slices. Serve immediately and smile at the fresh crunch!


Beatrix said...

I love the color in these! That sound delicious.

Claire said...

Yum! These sound so fresh!

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