Wednesday, December 5, 2007


2 lg. rounds Armenian cracker bread
3 tbsp. low-calorie mayonnaise
3 tbsp. Dijon-style mustard
2 oz. Neufchatel cream cheese,
1 c. sliced cucumber
1 c. sliced tomatoes
1 c. shredded leaf lettuce
2 tsp. herbal salt substitute
Place one cracker bread on a clean dampened dish towel. Spray the surface of
the bread with a plant mister filled with water, until you can see a light glaze of
water on the surface of the bread. Cover with another dampened towel, then pile
the second cracker bread on top. Mist that one and cover with two dampened
towels. Every 10 minutes, remove towels, turn the breads over, mist them again,
then replace the layers of towels. Repeat this for 20 minutes or until both
crackers are soft enough to bend without tearing or cracking. In a small bowl,
combine the mayonnaise, mustard, and cream cheese. Spread a strip of this
mixture across the center of one cracker bread. Place a row of cucumbers,
tomatoes and lettuce on top of the spread, and sprinkle with herbal salt. Starting
with the end closest to you, roll the bread tightly, as if rolling a sleeping bag.
When you come to the edge of the bread, seal roll with an extra dab of cream
cheese. Repeat with a second cracker bread. Place rolls seam-side down on
counter; slice into 2-inch rounds. If you need to, secure each with a toothpick.
Place on a plate and cover with plastic wrap until ready to serve. Makes 20
sandwiches, 5 servings.

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