garden pita-pocket sandwiches
(1 rating)
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This is one of those recipes where you combine the ingredients, and magic happens. Feed the family, or the team... this recipe is simply delicious.
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(1 rating)
yield
4 -5
prep time
30 Min
method
Stove Top
Ingredients For garden pita-pocket sandwiches
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1/2 cshredded zucchini
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1/4 cchopped tomato
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1/4 csliced mushrooms
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2 Tbspchopped scallions
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3-5 slicebacon, crumbled
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5 slicemonterey jack cheese
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2 Tbspmayonnaise
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3 mdpitas, plain or whole wheat
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5lettuce leaves
How To Make garden pita-pocket sandwiches
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1Cook the bacon medium well. Drain on paper towel and allow to cool enough to handle. Crumble into small pieces, and set aside.
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2Prepare the veggies, and put everything into a large mixing bowl. Add crumbled bacon.
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3Using a fork, toss lightly with mayo until well combined.
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4Cut each pita circle into half-moons and open gently. Place a leaf of lettuce, if you like, and a slice of cheese in each pocket, then fill with 3-4 tablespoons of the veggie mixture.
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5Best served immediately, at room temp. If necessary to delay serving I recommend mixing and filling at the last minute.
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6NOTE: * Great way to use left over zucchini noodles * Switch it up with grape tomatoes, mixed red/yellow/purple cherry tomatoes, or chopped sun dried * We've tried using other cheeses, but the Jack really is "IT"! * You may be tempted to substitute ingredients, but I don't recommend it -- there's something about *this* combination that just sings. Enjoy :)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Garden Pita-Pocket Sandwiches:
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