Grilled Cheese Pita Pockets
Yield
1 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pita bread
whole wheat, or plain |
* |
| 1 | ounce |
cheese
reduced-fat |
|
| 3 | slices |
tomatoes
paper-thin |
*
|
| ⅓ | cup |
alfalfa sprouts
|
|
| 4 | slices |
pickles, dill
paper-thin |
|
| 3 | each |
sweet bell peppers
rings, red |
|
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pita bread
whole wheat, or plain |
* |
| 28.9 | ml/g |
cheese
reduced-fat |
|
| 3 | slices |
tomatoes
paper-thin |
*
|
| 79 | ml |
alfalfa sprouts
|
|
| 4 | slices |
pickles, dill
paper-thin |
|
| 3 | each |
sweet bell peppers
rings, red |
|
| 1 | x |
vegetable oil
|
*
|
Directions
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.
