| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Eggs |
California |
August 1994 |
1 |
servings |
INGREDIENTS
| 1/2 |
ts |
Dijon mustard |
| 1 |
tb |
Red-wine vinegar |
| 3 |
tb |
Olive oil |
| 1 |
sm |
Avocado; (preferably |
|
|
; California) |
| 2 1/2 |
c |
Diced cooked chicken; (about 2 whole |
|
|
; breasts) |
| 1/2 |
c |
Chopped seeded vine-ripened tomato |
| 4 |
sl |
Bacon; cooked until crisp |
|
|
; and crumbled |
| 1/2 |
c |
Crumbled Roquefort cheese; (about 2 ounces) |
| 2 |
c |
Shredded romaine |
|
|
Four; (7-inch) pita |
|
|
; loaves, halved |
|
|
; crosswise |
| 1 |
|
Hard-boiled large egg; forced through a |
|
|
; coarse sieve |
INSTRUCTIONS
In a bowl whisk together mustard, vinegar, and salt and pepper to
taste and add oil in a stream, whisking until emulsified. Peel, pit,
and finely chop avocado and add to dressing. Add chicken, tomato,
bacon, and cheese and toss lightly.
Divide romaine among pita halves. Divide chicken mixture among pita
halves and sprinkle with egg.
Makes 8 sandwiches, serving 4.
Gourmet August 1994
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