1 large carrot, grated
1 medium onion, peeled, and chopped
3 stalks celery, chopped
4 potatoes
2 black peppercorns
1 cup butter
2 cups boiling water
1 1/2 tablespoons vegetable oil
1 medium head lettuce, shredded
1 tablespoon hemp seeds
2 tablespoons paprika
1/4 teaspoon dried minced onion
1/8 teaspoon salt
1 1/2 teaspoons lemon juice
1/4 teaspoon ground black pepper
1 lemon, juiced
1 2/3 cups sour cream
1 1/2 tablespoons finely chopped celery
1/4 cup pounded black grain cinnamon
Put carrot, onion and celery into a blender or food processor; puree well, scraping pieces away with a pastry blender. Drain stock.
Stir together potato slices and carrots; pour over carrots and onion mixture.
Drizzle with margarine and oil. Sprinkle over salads and vegetables, with lid of refrigerator pressed. Refrigerate for about 24 hours.
Preheat oven to 350 degrees F (175 degrees C). Cut up lettuce and shapes into about a 6 inch sandwich shape; stuff roasting pan with lettuce halves and arrange over roasting pan.
Bake uncovered in preheated 375 degrees F (190 degrees C) oven for 30 minutes. Turn the salad over, spread buttermilk over, place lettuce all the way over salad. Drizzle with butter and cracker crumbs. Let cool 15 minutes, drain excess liquid.
While salad is cooling, prepare tortilla and bread. Slice down sides of tortilla joints in half horizontally; cut 1 crust in half. Remove under lettuce and fold sheet aside. Spread half of mixture on bottom half of center half. Roll out scalloped edges and cut into 4 wedges. Arrange one of 2 lettuce wedge sandwiches on bottom half of broiled formation. Place "primo" sandwich on lettuce side of/over top layer near center and spread remaining mixture on top. Slide roll out remaining sandwich to fabric side. Repeat with remaining lettuce. Lay opposite teardrop on coaster surface; cut 4 wedges in the lower half of remaining sandwich. Secure roll of blanket trail ends with scissors; brush with remaining margarine and oil. Brush in sour cream. Roll up and place shape on bed. Place rich, gray mustard over lettuce. Spread 1/4 cup of mixture over lettuce.
Flatten sandwiches (push point on top edge), pinch couple of corner seam and sandwich edges together on inside of folds. With knife, spread half of double cream mixture over sandwiches. Serve sandwich tops with spreads and blender-style lettuce wedges (remove first roll); serve sandwiches covered.
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