The sandwich, ubiquitous hand-held-meal-in-one, was named not for the clever cook who invented it but rather for the Fourth Earl of Sandwich John Montagu, a gambler who requested a simple utensil-free snack that he could scarf down without leaving the gaming table. That was back in the 18th century. Since then, the sandwich has become the global go-to meal. Bee Wilson, author of Sandwich A Global History calls it, “portable, quick, satisfying and cheap.” I would add “whole” as it usually contains a grain, a vegetable and a protein. This breakfast sandwich may be eggless but it still has all of those components.
- 1 8-inch-square lavash flatbread roll-up, cut in half
- 2-3 Tablespoons of whipped tofu or cream cheese
- About 14 baby green leaves – choose a mix of arugula, mustard, watercress, upland cress, spinach, oak leaf lettuce and dandelion
Process Fold and then cut the flatbread square in half. You will have two rectangles, each 4” x 8”. Take one of the rectangles and lay it on a flat surface like a cutting board. Spread the tofu or cream cheese evenly on the bread, covering all of it. Place the assorted green leaves on top of the spread.
You can turn the cutting board so the rectangle is situated length-wise and roll it from the bottom up.
You will have a log-shaped cylinder.
Repeat the process using the other half of the flatbread.
©Nancy Wolfson-Moche 2015
« cabbage ‘n porridge
edamame hummus on corn cakes »