Grilled cheese pita pockets

Yield: 1 servings

Measure Ingredient
1 \N Whole-wheat or plain pita
1 ounce Sliced, reduced-fat cheese (Jarisberg, Monterey Jack, Cheddar or mozzarella)
3 slices Tomato, paper-thin
⅓ cup Alfalfa sprouts
4 slices Dill pickle, paper-thin
3 \N Bell pepper rings, red, yellow, or green; paper thin; seeds, stems and ribs removed
\N \N Vegetable-oil cooking spray

Cut a thin strip from one side of the pita. Carefully open the pita to make a pocket for the filling.

Place one slice of cheese in the pita pocket. Slide in the tomates; add the alfalfa sprouts and top with the pickle slices and pepper rings. Then add the remaining cheese slice.

Heat a medium (8-10") skillet over medium-high heat until hot enough to evaporate a drop of water upon contact. Spray with a vegetable-oil cooking spray. Add the sandwich; cook, covered, over medium-low; heat, turning once, until browned on both sides, about 10 minutes.

Nutritional analysis per serving: 206 calories; 7 grams total fat; 13 grams protein; 25 grams carbohydrates; 19 milligrams cholesterol; 601 milligrams sodium.

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