Using one very large “pancake” (see our Pareve Galette) which took up the whole bottom surface of a 26 cm. frying pan–that’s a little over 10 inch. I poured two, rather than four recipes, let it sit and sprinkled on some McCormick’s roasted garlic and herb spice. When it was really solid on bottom, I flipped it over–it worked almost perfectly, and when it was set on the second side, I slid it on to a plate, let it cool a bit, and spread with mustard and a bit of fat-and-sweetener-free pickle relish, then layered on some roast beef (only 5% fat), and rolled it up, cut it on the diagonal–for a bit of class.
Cold Cut Wrap
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