this is a sandwich i've been making for about fifteen years; it's not my recipe, but i don't remember where it came from...
roasted tomato and yogurt cheese roll-ups:
*line a colander with linen, cheesecloth or white tea towel, add a large container of plain yogurt and set the colander in a larger bowl. place it in the refrigerator and leave it overnight. in the morning, pick up the four corners and gently twist while gently squeezing excess water out of the yogurt. repeat this three or four times over the second day. the third day should result with a soft ball of yogurt that will be similar to room temperature cream cheese in consistency. keep refrigerated until use. this will keep fresh 7-10 days.
*slice two or three tomatoes and lay them on a baking sheet that has been lightly oiled with olive oil. make the slices thicker than you would for a sandwich; as they roast they will be twice as small in size. roast at 325 degrees for about 45 to 60 min. they shouldn't be dry as though dehydrated, just slightly moist, not juicy.
spread the yogurt cheese on lavash (or your preferred flatbread) and lay out the tomatoes over the lavash. top with either fresh oregano or basil. roll. these can be made as far as overnight or up until the last minute. if you're making them up ahead of time, pin them in place with a toothpick or make sure they're lying seam-down.
and they're awesome, i promise.![flourisse/thumbsup.gif](http://flourisse.9.<a href="http://www.forumer.com">forumer</a>.com/html/emoticons/flourisse/thumbsup.gif)
roasted tomato and yogurt cheese roll-ups:
*line a colander with linen, cheesecloth or white tea towel, add a large container of plain yogurt and set the colander in a larger bowl. place it in the refrigerator and leave it overnight. in the morning, pick up the four corners and gently twist while gently squeezing excess water out of the yogurt. repeat this three or four times over the second day. the third day should result with a soft ball of yogurt that will be similar to room temperature cream cheese in consistency. keep refrigerated until use. this will keep fresh 7-10 days.
*slice two or three tomatoes and lay them on a baking sheet that has been lightly oiled with olive oil. make the slices thicker than you would for a sandwich; as they roast they will be twice as small in size. roast at 325 degrees for about 45 to 60 min. they shouldn't be dry as though dehydrated, just slightly moist, not juicy.
spread the yogurt cheese on lavash (or your preferred flatbread) and lay out the tomatoes over the lavash. top with either fresh oregano or basil. roll. these can be made as far as overnight or up until the last minute. if you're making them up ahead of time, pin them in place with a toothpick or make sure they're lying seam-down.
and they're awesome, i promise.