Roll-up sandwiches were a favorite take-out lunch known to regulars but absent from the menu at the late Café Central in Eugene, Oregon. The Cafe version combined dill cream cheese with sliced tomatoes, red onion, lettuce, and turkey (or no turkey for vegetarians). My friend Catherine came up with this variation, but the recipe is extremely adaptable; sometimes I make a simple roll-up of cream cheese and cucumbers for less adventurous eaters.

To avoid soggy sandwiches, first spread the bread with the cream cheese and make sure all your ingredients are as dry as possible before layering them. Also, go easy on the amount of ingredients you choose to layer, otherwise you’ll end up with a sandwich that falls apart. This is a great make-ahead meal, perfect for picnics or sack lunches.

Steps

1. In the bowl of a food processor or a medium bowl, place the cream cheese and roasted red peppers. Pulse or mix until just blended. If the cream-cheese mixture seems soupy, set in the fridge to firm up for a couple of hours.
2. To prepare the lavash, dampen a dish towel or several paper towels and layer the lavash between layers of these barely damp towels. Set aside.
3. To prepare each roll-up, lay flat one of the lavash breads and spread it with a quarter of the cream-cheese mixture, leaving a half-inch border clear. Place a layer of sliced turkey over the cream cheese, then a layer of spinach leaves and sliced onions (if you are using them).
4. Starting on one side, roll up the sandwich, tucking in ingredients while you roll. Once the sandwich is rolled up like a burrito, trim off the ends, then cut the whole roll into halves (or thirds). Repeat with remaining lavash and ingredients. Serve or package for later, wrapping each sandwich in either a damp paper towel or plastic wrap.