Pita Bread with Roast Beef

For the remoulade, mix the mayonnaise with the yogurt. Cut the anchovy fillet, the egg and the gherkin into small cubes. Mix everything into the mayonnaise, season with salt and pepper and fill into a sealable jar. Keep in a cool place.

Slice the pita bread horizontally to make pockets. Spread the inside of the pockets with the remoulade.

Wash the arugula, sort, remove coarse stems. Halve or quarter the tomatoes, depending on their size. Roll up the roast beef slices.

Fill each bread pocket with arugula, tomatoes and roast beef and wrap in greaseproof paper.

Transport the pita breads with roast beef in a box.

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