garden pita-pocket sandwiches

★★★★★ 1 Review
methodmaven avatar
By Tam D
from The Dalles, OR

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.

★★★★★ 1 Review
serves 4-5
prep time 30 Min
method Stove Top

Ingredients For garden pita-pocket sandwiches

  • 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 md
    pitas, plain or whole wheat
  • 5
    lettuce leaves, optional

How To Make garden pita-pocket sandwiches

  • 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 :)
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