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BLT Wraps with Tahini Sauce

These are the perfect sandwiches to tote on a boat for a portable lunch. Lavash, Armenian cracker bread available in both soft and crisp forms, is available in Middle Eastern markets and in well-stocked food stores. If unavailable, use pita bread split in half horizontally.

½ cup (5 oz/155 g) tahini (sesame paste)

2 tablespoons olive oil

2 tablespoons soy sauce

2 tablespoons white wine vinegar or rice vinegar

¼ teaspoon red pepper flakes

¼ lb (125 g) thinly sliced bacon

2 large soft lavash, each about 16 inches (40 cm) in diameter

2 large tomatoes, thinly sliced

1 large head romaine (cos) lettuce, leaves separated and cut into coarse strips

In a small bowl, stir together the tahini, oil, soy sauce, vinegar, and pepper flakes until smooth.

In a large frying pan over medium-high heat, fry the bacon until browned and crisp, about 5 minutes. Transfer to paper towels to drain.

Cut each bread round into quarters. Spread each quarter with an equal amount of the tahini mixture. Break the bacon into large pieces and scatter over the quarters. Top with the tomato slices and then the lettuce strips. Working with 1 quarter at a time, fold the point about one-third of the way toward the rounded edge, then roll up left to right into a tight log. Wrap each quarter securely in parchment (baking) or waxed paper. Cut off any excess paper. The wraps are now ready to be "peeled" and eaten.

From Williams-Sonoma Complete Outdoor Living Cookbook