Roast Beef, Basil, and Spicy Tomato Chutney Lavash Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
a 16- to18-inch round, very thin, pliable lavash* such as damascus mountain shepherd bread |
1/2 cup spicy tomato chutney or bottled tomato chutney |
6 large thin slices rare roast beef (about 1/4 pound total) |
16 fresh basil leaves |
8 arugula leaves |
garnish: arugula and fresh basil leaves |
accompaniment: spicy tomato chutney or bottled tomato chutney |
Directions:
1. Quarter lavash and spread 1 side of each quarter evenly with 1 tablespoon chutney, leaving a 1/2-inch border all around. On each quarter arrange about 1 slices roast beef in one layer over chutney and season with salt and pepper. Spread 1 tablespoon chutney evenly over roast beef and top with basil, arugula, and salt and pepper to taste. Tightly roll up each lavash around filling into a cone and wrap individually in wax paper and plastic wrap. Sandwiches may be made 6 hours ahead and chilled, wrapped in plastic wrap.
2. Garnish sandwiches with arugula and basil and serve with chutney.
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