A great sandwich idea for feeding a crowd. Pita Roll Up Sandwiches. Full of Boursin Cheese and Your Favorite Deli Meat.
I had really big cooking plans for this weekend…and I mean really big. (You’ve got to fold your arms high across your chest and say that last “really big” in your best Ed Sullivan voice.)
My post for the Chef Paul Sliders had me in the mood for more Cajun. I bookmarked a Red Beans and Rice recipe which was to slow cook for hours with ham hocks and andouille sausage in an array of brightly seasoned Cajun spices. Spooned over some hot steaming white rice the whole thing was then to be slathered in some Brown Cajun Gravy. Oh but wait…there’s more. Sunday morning leftovers were to be used for Eggs Basin Street. Milk and flour were to be added to the leftover rice and molded into cakes and fried. The rice cakes were to be topped with a scoop of the leftover red beans and a poached egg and the whole thing drizzled with a Cajun béarnaise sauce. Now doesn’t that sound wonderful?
My plans were foiled Friday evening when I ended up with a stomach bug. Even the sound of Hubs clanging dishes around in the kitchen sent me grabbing for pillows to cover my ears. I even ordered all cooking magazines, gleaming with their beautiful glossy food photos, out of my sight. Saturday night a bowl of clear beef broth tasted wonderful and I could have cared less about Chef Paul and his “feast”.
So, with all that said, let’s take a look at a platter of sandwiches I made a couple of months back for a potluck event. Easy and so packed with flavor you might want to consider them for next weekend’s food event. Let’s take a look:
- 1 package pocketless pitas
- 1 package Boursin Cheese
- 1 pound Mortadella
- 1 pound Pastrami or any of your favorite deli meat
- 1/2 teaspoon Tarragon
- 1/2 teaspoon Basil
- 1 bunch Chives fine diced
- 1 bunch radishes thin sliced
- 1/2 cup sun-dried tomatoes slivered
- pepperoncini for garnish
Lay out your pita rounds and spread on a good layer of the Boursin cheese. Top with a few nice layers of the deli meats. Sprinkle on some basil, tarragon and chives. Add a layer of thin-sliced radishes and slivered sun-dried tomatoes. Roll them up. Slice them in half on the diagonal for bite sized sandwiches. Secure each half with a toothpick which has been speared with a small pepporncini.
As you can see, it’s not really a recipe. It is flexible enough to be easy to match your own tastes. By using a different brand of flavored spreadable cheese, different sandwich meat and spices and you can make this your own.
Pita Roll-Ups…It’s What Could be for Super Bowl.