Amy’s Aram Sandwiches

Amy's Aram SandwichesLovin’ Lavash

Hi, my name is Amy and I have been on a bit of a lavash kick lately. I have been rolling whatever I have left over in the fridge in lavash, and calling it a sandwich. We had leftover pork loin the other day. I wrapped it up along with lettuce and some chutney and it was the bomb. Lavash is just so versatile and it’s a nice change from the usual white, wheat or sourdough.

For those who may not be familiar, Lavash is a thin, unleavened flatbread that originated in Armenia. Fresh lavash is soft and pliable which makes it easy to fill with your favorite ingredients and roll it up. You could use a flour tortilla as a substitute, but it doesn’t taste as good in my opinion.

What you fill your lavash with is entirely up to you. The possibilities are endless. The most popular version in my house is roast turkey, roast beef, lettuce and havarti cheese along with a little mayonnaise (and, depending on who’s eating it, some tomato). However, I have also used smoked salmon with cream cheese, red onion and a sprinkling of fresh dill. If you have any leftover grilled veggies they are fantastic in lavash with some spicy hummus…goat cheese works well in these too. And then there is the Greek version with lamb and tzatziki. For a little extra flavor, you can also throw your aram sandwich on the grill to crisp it up. Think of a bacon lettuce tomato and avocado lavash with a little bit of  grill on it. Seriously, I’m drooling right now…

So, the other great thing, besides versatility, is that aram sandwiches are convenient. Basically, it’s wrap, cut and go. And, if you cut them small and arrange them artfully on a platter, they are perfect if you have, say, a volleyball tournament and need to feed 12 hungry spikers.

Amy’s Aram Sandwiches
See filling and condiment recommendations in the post above, or get creative with your own.

Ingredients
1 sheet fresh Lavash
Favorite Fillings (see recommendations above)
Preferred condiments or spreadable cheese

Directions
Spread condiment of choice evenly along the sheet of lavash leaving about  1-inch at the top edge—the one furthest from you.

Make parallel lines of your chosen ingredients along the length of the wrap, still leaving that top 1 inch empty.

Wrap tightly, packing ingredients as you roll.

Brush a small amount of water along that top plain edge. This will “seal” the bread when you are finished rolling it. Let the sandwich sit for a moment with the seam on the bottom. Cut to the desired size, and enjoy.

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