When my daughter had to bring a dish to share with her class in elementary school, these sandwich rolls were always the most requested item. Yes, even more than cupcakes!
They are very simple and delicious, and if you like traditional cucumber and cream cheese sandwiches, you’ll love these too.
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You’ll need lavash bread, so make sure you can find it (Trader Joe’s carries it in LA) before attempting to make these. It is a traditional, Middle Eastern flatbread (unleavened) and it looks like this:
Cucumber and Cream Cheese Sandwich Rolls
- lavash bread
- several cucumbers, thinly sliced (if you don’t have a mandoline slicer like mine, this is an inexpensive option which I also have)
- cream cheese, at room temperature
- Kosher salt
-Sandwich picks. I use these.
First of all, place the cucumber slices in a colander and sprinkle lightly with Kosher salt.
Make sure the cucumbers are mixed with the salt, then let drain over the sink for about 10 minutes. Rinse and place on paper towels and dry gently.
Lay a piece of lavash bread on your workspace and spread some cream cheese evenly (as shown in the picture) leaving one of the short ends with some empty space.
Next, layer the cucumber slices over the cream cheese.
Begin rolling the bread by the short end, but not the end with the space. Roll it tightly, not allowing any air gaps to form.
Eat immediately, or refrigerate if necessary, for just a few hours. The sandwich rolls should be made and eaten within 3 or 4 hours, as the bread will get soggy if left any longer.
These are perfect for a summertime lunch, brunch or a picnic outing. I made the sandwich rolls in the photos to take to the beach in Malibu last week!
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