Garden Pita-Pocket Sandwiches

Garden Pita-pocket Sandwiches

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Tam D

By
@methodmaven

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.

Rating:

★★★★★ 1 vote

Serves:
4-5
Prep:
30 Min
Method:
Stove Top

Ingredients

  • 1/2 c
    shredded zucchini
  • 1/4 c
    chopped tomato
  • 1/4 c
    sliced mushrooms
  • 2 Tbsp
    chopped scallions
  • 3-5 slice
    bacon, crumbled
  • 5 slice
    monterey jack cheese
  • 2 Tbsp
    mayonnaise
  • 3 medium
    pitas, plain or whole wheat
  • 5
    lettuce leaves, optional

How to Make Garden Pita-Pocket Sandwiches

Step-by-Step

  1. Cook the bacon medium well. Drain on paper towel and allow to cool enough to handle. Crumble into small pieces, and set aside.
  2. Prepare the veggies, and put everything into a large mixing bowl. Add crumbled bacon.
  3. Using a fork, toss lightly with mayo until well combined.
  4. Cut 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.
  5. Best served immediately, at room temp. If necessary to delay serving I recommend mixing and filling at the last minute.
  6. NOTE:
    * Great way to use left over zucchini noodles
    * Switch it up with grape tomatoes or 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 :)

Printable Recipe Card

About Garden Pita-Pocket Sandwiches

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy



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