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.