Sprouts, cheese, and tomato in pita pockets
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | Clove garlic; finely chopped | |
| ½ | teaspoon | Ground cumin |
| ½ | cup | Low-fat mayonnaise |
| ½ | cup | Plain nonfat yogurt |
| 2 | teaspoons | Lemon juice |
| ¼ | teaspoon | Salt |
| 4 | 5 1/2-inch pita breads;, halved crosswise | |
| 4 | cups | Alfalfa sprouts; lightly packed |
| 4 | Ripe plum tomatoes; sliced crosswise | |
| ¼ | pounds | Monterey Jack cheese; sliced |
Directions
CUMIN DRESSING
Prepare Cumin Dressing: In small saucepan, heat olive oil over medium-low heat. Add garlic and ground cumin. Cook 30 seconds or just until garlic begins to turn golden. Remove from heat and stir in mayonnaise, yogurt, lemon juice and salt.
Carefully open pita pockets and, with butter knife, spread some Cumin Dressing on inside surfaces. Fill each pita half with about ½ cup sprouts.
Insert tomatoes and cheese into pita pockets, dividing evenly. Cut each filled pita half in half again. Arrange 4 quarters on each of 4 serving plates and serve.
NOTES : A cumin-flavored mayonnaise spices up this fresh-tasting California-style cheese sandwich.
Recipe by: Country Living (January 1998) Posted to recipelu-digest by "Nesb2@..." <Nesb2@...> on Mar 24, 1998
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