breakfast pinwheels

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.

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serves 2

INgredients

  • 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.

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You can turn the cutting board so the rectangle is situated length-wise and roll it from the bottom up.

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You will have a log-shaped cylinder.

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Slice the log into inch or half-inch wide (bite-size) pieces IMG_0716

and arrange them on a plate so you can appreciate the colorful spirals. IMG_0745

Repeat the process using the other half of the flatbread.

©Nancy Wolfson-Moche 2015