Roast Beef Pocket Sandwiches
Yield
4 servingsPrep
15 minCook
?Ready
15 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
yogurt, non-fat
plain |
|
| 1 ½ | teaspoons |
dill weed
fresh, chopped, or 1/2 ts dried dill weed |
|
| 1 | teaspoon |
prepared mustard
|
|
| 1 | cup |
sweet red bell peppers
red or green |
*
|
| 2 | each |
pita bread
6 inches in diameter, cut in half |
* |
| ⅓ | pound |
roast beef
thinly sliced, lean |
|
| 1 | cup |
alfalfa sprouts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
yogurt, non-fat
plain |
|
| 7.5 | ml |
dill weed
fresh, chopped, or 1/2 ts dried dill weed |
|
| 5 | ml |
prepared mustard
|
|
| 237 | ml |
sweet red bell peppers
red or green |
*
|
| 2 | each |
pita bread
6 inches in diameter, cut in half |
* |
| 151.2 | g |
roast beef
thinly sliced, lean |
|
| 237 | ml |
alfalfa sprouts
|
|
Directions
Combine savory roast beef, tangy yogurt and fresh vegetables in a pita bread and what do you get? An incredibly delicious neat-to-eat sandwich!
Mix yogurt, dill weed and mustard.
Stir in bell pepper and fill each pita bread half with l/3 cup yogurt mixture and ¼ of the beef and alfalfa sprouts.
4 servings.
