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Ingredients
- 6 Greek-style (no pocket) or regular pita breads
- 2 tbsp Dijon mustard
- 8 slices Black Forest ham or turkey breast
- half sweet or roasted red pepper, thinly sliced
- 8 large spinach leaves, torn
- 8 slices Swiss, Havarti or brick cheese
- 1 tomato, thinly sliced
- 2 thin slices red or mild onion, separated into rings
Preparation
Step 1
Set 2 of the pita breads aside for tops. Spread mustard over 1 side of each of the remaining pitas. Layer each with 2 slicesham, the red pepper, spinach, 2 slices cheese, the tomato and onion.
Place 1 of the stacks on top of another; top with 1 of the reserved pitas. Repeat to make 2 stacks. Tightly wrap each stack in foil; bake in 425°F (220°C) oven for about 15 minutes or until cheese is melted. Cut into quarters.