NY delis, and some trendy restaurants in major cities name food items after celebrities – The Humphrey Bogart sandwich, the Marilyn Monroe, etc.
But the ARAM sandwich?
I came across a recipe for this in one of my Armenian cookbooks, ‘The Armenian Table’, by Victoria Jenanyan Wise, but no information regarding its origin was mentioned in her book.
Traditionally, the Aram sandwich is made from Armenian cracker bread (lavosh) which is softened by wetting both sides with tap water, shaking off excess moisture, wrapping it in a damp towel, and placing it in a plastic bag for about 2 hours.
Once softened, the bread is spread with softened cream cheese, and layered with meat, cheese, lettuce – or any filling you like, then rolled into a wrap. The sandwich is then refrigerated for several hours, and cut into 1 – inch slices, giving it the “pinwheel effect”. This sandwich also goes by the name “Hye Roller”.
If softening the Armenian cracker bread sounds like a pain, don’t fret. There are soft, flexible lavosh varieties available in deli departments in most grocery stores. All you have to do, is select your favorite filling ingredients.
If anyone reading this knows who the “Aram” is behind the Aram sandwich, The Armenian Kitchen would like to hear from you. Thanks!