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Prosciutto Lahvosh Roll




Source of Recipe


My version






Recipe Introduction


This is a great make ahead sandwich. You can make it in the morning and have it for lunch. When I do this, I usually slice it in 1 1/2" rounds. It's very popular. Lahvosh, which looks like a giant crisp cracker, is softened before using. If you're able to find the presoftened variety, you can skip a step.





List of Ingredients



• 1 - 15" lahvosh or two 10" flour tortillas
  
• 4 oz. cream cheese with chives and onions
  
• 3 T. sour cream
  
• small square jar of marinated artichoke hearts - chopped
  
• 1 t. dried oregano, crushed
  
• 6 oz. thinly sliced and julienned prosciutto
  
• 4 oz. shredded fontina cheese
  
• 2 c. thinly sliced romaine lettuce
  
• pepper, to taste
  






Instructions



1. Dampen both sides of lahvosh by holding it briefly under gently running cold water. Place lahvosh between 2 damp clean kitchen towels. Let stand about 1 hour or until soft. (If using tortillas, omit this step.)
   
2. In a small bowl, stir together cream cheese and sour cream until smooth. Spread on lahvosh. Sprinkle with prosciutto, fontina, artichoke hearts, oregano, lettuce and pepper. Roll tightly into a spiral. (Or, if using tortillas, divide ingredients between the two tortillas.)
   
3. Wrap the roll in plastic wrap and chill in refrigerator, seam side down, for 2 to 24 hours.
   






Final Comments


Serves 6 - 8.