4 Chapatis
1/4 c Sesame butter (Don't
- substitute tahini!)
1 c Raw broccoli; stems and
- florets, chopped
12 sl Cheddar cheese; long, thin
8 lg Lettuce leaves
2 md Tomatoes; sliced
Herb Dressing
Chapati sandwiches are certainly one of the more unique creations
that we serve at the Horn. They have a long-standing popular
following, especially in the summer months. Some cafe regulars are
known to be slightly addicted to them.
Chapatis are especially nice to pack up and take outside to eat on a
sunny mountaintop. If you choose to do this, pack your dressing in a
tight-lidded container on the side or you will end up with a soggy
chapati or, worse, a soggy backpack.
Lay chapatis out on a counter. Spread 1 tb sesame butter down the
center of each chapati. Then spread chopped broccoli over the sesame
butter. Follow this with 3 cheese slices laid over the broccoli,
again down the center of the chapati. Now add a few lettuce leaves,
and then 3 or 4 slices of tomato on top of the lettuce. Have some
Herb Dressing ready to sprinkle on top before eating (most people
like 1 tb or so on their chapatis).
To eat, roll up the chapati lengwise with the filling until you have a
rolled-up log. Pick it up like a hot dog and gobble it up.
Recipe by Horn of the Moon Cookbook by Ginny Callan
