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Reuben's Pita

world.food's picture
Ingredients
  6 inch pita breads 4
  Olive oil 2 Tablespoon
  Yogurt slather 4 Tablespoon (Zesty)
  Pastrami 4 Ounce, thinly sliced
  Ripe tomatoes 6 , thin sliced
  Red onion 1⁄2 Small, thinly slivered
  Oregano 2 Teaspoon, dried
  Fresh mint leaves/Flat-leaf parsley 2 Tablespoon, chopped
  Black pepper To Taste, coarsely ground
  Red bell peppers 2 , halved lengthwise and roasted
Directions

GETTING READY
1) Cut 4 waxed papers 12 inches long, then fold each piece into half lengthwise into 12 x 6 inches.

MAKING
2) In a non-stick skillet, brush the pita breads with olive oil and cook over a medium heat, flattening them with a spatula for about 1 minute per side, until just golden but still soft.
3) Place each pita on a folded piece of the waxed paper and spread 1 tablespoon of the yogurt slather on one side of each pita bread.
4) Place the meat, tomato, onion, oregano and mint evenly over the pitas breads. Sprinkle with pepper and top each with bell pepper half.
5) Roll up the pitas with their fillings in the waxed paper, with the top 1/3 of the sandwich uncovered.

SERVING
6) Serve rolled up in the paper immediately.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Main Dish
Dish: 
Sandwich
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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