| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Sandwiches |
6 |
Servings |
INGREDIENTS
| 4 |
md |
Ripe unpeeled tomatoes, cut into 24-1/4-inch slices |
| 5 |
oz |
Fresh mozzarella cheese, cut into 12 slices |
| 1/4 |
c |
Chopped fresh basil |
| 1/2 |
c |
Red wine vinegar |
| 1 |
ts |
Grated lemon rind |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Salt |
| 3 |
lg |
Cloves garlic, minced |
| 6 |
|
Pita bread rounds, (6-inch) |
| 6 |
|
Leaf lettuce leaves |
INSTRUCTIONS
Arrange tomato and cheese slices in a single layer in a shallow dish.
Combine basil and next 5 ingredients in a small bowl; stir well. Drizzle
over tomato and cheese slices. Cover and chill 1 hour.
Split open top half of each pita bread round, and line with a lettuce leaf.
Fill each with 4 slices tomato and 2 slices cheese. Yield: 6 sandwiches.
Per serving: 262 Calories; 7g Fat (23% calories from fat); 11g Protein; 39g
Carbohydrate; 21mg Cholesterol; 516mg Sodium
NOTES : Fresh mozzarella cheese is a soft white cheese with a delicate,
mild flavor, which is very different from the firm, stringy type of
mozzarella you probably buy for pizza. Fresh mozzarella is available in
Italian markets, cheese shops, and some supermarkets or by mail order
through the Mozzarella Company, 2944 Elm St., Dallas, TX 75226;
800/798-2954 or fax 214/741-4076.
Recipe by: Cooking Light, June 1994, page 76
Posted to MC-Recipe Digest V1 #398 by igor@digex.net on Jan 28, 1997.
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