If the bagel-and-lox platter for your next celebration seems a little been-there-done-that, how about treating your guests to an array of sandwiches that actually benefit from 24-hour advance preparation?

Aram sandwiches are perfect fare for intermittent bites between all the l’chaim toasts made during a brit milah, a brit hanerot, a bar or bat mitzvah Kiddush or any other midday celebration that calls for a casual but substantial buffet.

And Aram sandwiches are easier than ever; the flatbread can be used straight from the package (instead of having to soak and soften). To prevent cracks, just make sure your lavash is room temperature before rolling.

Serve with one or two seasonal green salads and fruit and cookies for dessert. And watch out: The sandwiches will be consumed faster than you can say, “Mazel tov!”

 

Smoked Salmon and Herbed Cream Cheese Aram

Makes about 10

12 oz. cream cheese, room temperature

3 Tbs. yogurt or sour cream

3 Tbs. fresh dill, minced

1 Tbs. prepared horseradish

3 Tbs. chopped parsley

1 sheet lavash

6 oz. smoked salmon, cut into small pieces

1 small red onion, halved and thinly sliced

1⁄2 cup capers, drained

Combine cream cheese, yogurt, dill, horseradish and parsley until smooth. Spread on lavash. Layer the salmon, onion and capers over cheese mixture. Roll up tightly and wrap securely in plastic wrap. Refrigerate overnight and slice 11⁄2 inches thick just before serving.

 

Veggie Aram

Makes 10

2 cups cottage cheese, drained of excess liquid

2 Tbs. sweet paprika

1 bunch green onions, chopped

1 sheet lavash

2 cups butter lettuce, torn into bite-size pieces

2 cups radishes, thinly sliced

2 cups cucumbers, seeded and thinly sliced

1 cup imported black olives, pitted and coarsely chopped

2 jars marinated artichoke hearts, drained and coarsely chopped

2 large tomatoes, seeded and coarsely chopped

Combine cottage cheese with paprika and green onions. Spread on lavash. Layer lettuce, radishes, cucumbers olives, artichokes and tomatoes over cheese mixture. Roll up tightly and wrap securely in plastic wrap. Refrigerate overnight and cut into 11⁄2-inch slices just before serving.

 

Chutney Tuna Aram

Makes about 10

3⁄4 cup mayonnaise

1⁄4 cup chutney

1 sheet lavash

2 bunches watercress or baby spinach leaves

2 cans tuna (61⁄2 oz.), drained; crumbled or flaked

1⁄2 cup golden raisins

2 yellow or orange peppers, seeded and diced

1⁄2 cup sun-dried tomatoes, coarsely chopped

Combine mayonnaise and chutney. Spread on lavash. Layer watercress, then sprinkle tuna on top. Sprinkle with raisins, diced pepper and sun-dried tomato. Roll up tightly and wrap securely in plastic wrap. Refrigerate overnight and slice 11⁄2 inches thick just before serving.

Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to [email protected]