Pita Break Grilled Sandwiches

Our pitas are versatile. You can top them, stuff them, or try this recipe for a sandwich that makes a great lunch or dinner. There is no way to go wrong with this recipe, you can change the ingredient combinations to what you like to keep the variety fresh and delicious!

Base:

Your choice of Pita Break Pitas such as Regular Large or Minis, Whole Wheat Large or Minis, Organic Whole Wheat, Garlic Minis, Flax, Multigrain, or Finland Rye.

Fillings:

Your choice of sliced deli or grilled sliced meats, grilled or fresh veggies, sliced or grated cheeses, spreads like tomato sauce, salsa, chutneys, pesto, mustard or tapenades.

Equipment:

1. Heavy gauge skillet for stovetop use or Italian sandwich press (available at cooking supply stores)
2. Cutting board and knife for cutting and spreading

To Prepare:

1. Preheat skillet on stove over medium high heat, brush bottom with cooking oil, or pre-heat Italian sandwich press
2. Carefully cut your choice of pita along thick edge to make 2 crusts into top and bottom
3. Brush bottom layer with tapenade or sauce
4. Layer on grilled veggies and / or sliced meats
5. Top with sliced or shredded cheese as desired. Be careful not to overfill or it may fall apart when turning over
6. Top with second pita crust
7. Carefully place in skillet or on press. Grill for 2 minutes a side, turn over and repeat until cheese is melted and pitas are toasted golden brown and crunchy
8. Remove from skillet or press, slice and enjoy with salad and additional sauce for dipping

Suggested Varieties:

Turkey, grilled onions and red peppers, tomatoes and provolone cheese

Pizza with tomato sauce, mozzarella, pepperoni, diced veggies like olives, onions, diced bell peppers

Grilled veggies such as eggplant, zucchini, onions, tomatoes topped with olive tapenade, chopped fresh basil and chevre