| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Vegetables |
|
Cheese |
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole-wheat or plain pita |
| 1 |
oz |
Sliced, reduced-fat cheese (Jarisberg, Monterey Jack, Cheddar or mozzarella) |
| 3 |
sl |
Tomato, paper-thin |
| 1/3 |
c |
Alfalfa sprouts |
| 4 |
sl |
Dill pickle, paper-thin |
| 3 |
|
Bell pepper rings, red, yellow, or green; paper thin; seeds, stems and ribs removed |
|
|
Vegetable-oil cooking spray |
INSTRUCTIONS
Cut a thin strip from one side of the pita. Carefully open the pita to
make a pocket for the filling.
Place one slice of cheese in the pita pocket. Slide in the tomates;
add the alfalfa sprouts and top with the pickle slices and pepper
rings. Then add the remaining cheese slice.
Heat a medium (8-10") skillet over medium-high heat until hot enough
to evaporate a drop of water upon contact. Spray with a vegetable-oil
cooking spray. Add the sandwich; cook, covered, over medium-low;
heat, turning once, until browned on both sides, about 10 minutes.
Nutritional analysis per serving: 206 calories; 7 grams total fat; 13
grams protein; 25 grams carbohydrates; 19 milligrams cholesterol; 601
milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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