I’m starting to think that pita is the most versatile form of bread on the planet–top it and bake it to make pizza, cut/tear it into pieces and then bake it to make chips, or stuff it and make a sandwich. Here’s my latest foray into the world of pitas: sauteéd pita pockets! Think of this as a grown-up version of grilled cheese:
Whole-wheat pitas, large enough to stuff (about 8″ across)
Cheese: cheddar, gruyére, Swiss–any combination of hard or semi-hard cheeses is fine
Tomatoes, sliced thin
Roasted red bell peppers
Fresh basil leaves
Honey
Dijon mustard
Olive oil for sauteéing
Slice the cheese and cut the pepper into manageable strips. The easiest way to assemble the pitas is to spread the mustard and drizzle the honey into the pita, then load in the veggies and cheese, and finally press the basil leaves onto the top of everything. (Depending on how hungry you are, you may want only half of or an entire pita. How much of each item you add also depends on your tastebuds, though I would caution not to go overboard on the honey and mustard–a little goes a long way.) Sauteé the pita in a non-stick pan over medium heat until the cheese is melted and the pita is a golden brown. Flip carefully!
Meatball variation:
Same principle here, but try using leftover meatballs as a stuffing. I used Greek-style lamb meatballs for mine, and the result tasted almost exactly like an original Olga from Olga’s restaurant!!!! (I have finally cracked the code!)
Stuffing:
Meatballs, cut in half (or smaller, depending on size)
Tomatoes, sliced thin
Onion, sliced thin
For serving:
Greek-style plain yogurt
Reheat the meatballs by sauteéing them in a non-stick pan over medium heat. (There’s probably enough fat in the meat to keep the pan greased, but if they start to stick, add some oil.) Add onions. When the onions are translucent and the meatballs are heated through, stuff the pitas with the meatballs, onions, and tomatoes. Sauteé pita as described above, using the already-greased pan. Serve with Greek-style yogurt.
Enjoy!
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