1 sheet lahvash, or similar soft Middle Eastern bread, from 14-ounce package
1/4 cup horseradish mustard or Dijonnaise
1/2 cup oil-packed, sun-dried tomatoes, well-drained and chopped
2 1/2 cups bite-size pieces arugula lettuce or watercress sprigs
4 ounces thinly sliced rare roast beef
Salt and freshly ground black pepper, to taste
Moisten lahvash by placing between 2 sheets damp paper towel and covering with plastic wrap. Let stand 10 minutes. Trim lahvash to 14 x 9-inch rectangle
spread with mustard and sun-dried tomatoes
top with layers of arugula and roast beef, seasoning each layer with salt and pepper. Starting at one long side, roll lahvash tightly to form pinwheel roll. Wrap tightly in plastic wrap
refrigerate at least 1 hour or overnight. To serve:trim ends
cut into 24 1/2-inch slices.
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