1 Whole-wheat or plain pita
1 oz Sliced, reduced-fat cheese
-(Jarisberg, Monterey Jack,
-Cheddar or mozzarella)
3 sl Tomato, paper-thin
1/3 c Alfalfa sprouts
4 sl Dill pickle, paper-thin
3 Bell pepper rings, red,
-yellow, or green; paper
-thin; seeds, stems and ribs
-removed
Vegetable-oil cooking spray
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.
