Roast Beef, Basil, and Spicy Tomato Chutney Lavash Sandwiches

• 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
• *available at Middle Eastern markets, specialty foods shops, and some supermarkets

1. Quarter lavash and spread 1 side of each quarter evenly with 1 tablespoon chutney, leaving a 1/2-inch border all around.
2. On each quarter arrange about 1 slices roast beef in one layer over chutney and season with salt and pepper.
3. Spread 1 tablespoon chutney evenly over roast beef and top with basil, arugula, and salt and pepper to taste.
4. Tightly roll up each lavash around filling into a cone and wrap individually in wax paper and plastic wrap.
5. Sandwiches may be made 6 hours ahead and chilled, wrapped in plastic wrap.
6. Garnish sandwiches with arugula and basil and serve with chutney.

pliable lavash, tomato, thin slices rare roast beef, basil, arugula, arugula, accompaniment, eastern markets

Taken from www.epicurious.com/recipes/food/views/roast-beef-basil-and-spicy-tomato-chutney-lavash-sandwiches-100731 (may not work)