I picked up some whole wheat pitas this week and came up with a tasty lil' flatbread sandwich with some ingredients that happened to be on sale.
Flat-Breasted
Serves One
1 whole wheat pita pocket
1 oz brie cheese (or any soft cheese, like goat or even cream cheese)
1/2 roasted red pepper (jars can be found in the pickle/condiment aisle of most stores)
1-2 oz cooked chicken breast, chopped into strips
2 tsp horseradish sauce (or another sandwich spread, like mayo or dijon mustard)
salt, pepper, garlic powder to taste
Place the pita flat on a cutting board and gently slice it in half so that you have 2 circles, and lay them open.
Remove the rind from the brie cheese, if applicable. Spread the cheese on one side of the open bread.
Place the red pepper on a paper towel and press off as much moisture as you can. Slice the pepper into strips and arrange over the cheese.
Arrange the chicken slices over the cheese and peppers. Season with salt, pepper and garlic powder.
Spread the other half of the bread with horseradish sauce, mustard or what have you. Place this side over the chicken.
In a toaster oven or in a skillet, toast the sandwich until it is warmed through and the bread is a little crispy. Slice into quarters and enjoy!!!
I've been packing this little puppy for lunch, alongside some salad. I also keep a box of creamy tomato soup (it exists!) in the fridge at work so I can just pour out a cup and heat it in the microwave. This sandwich? Is spectacular with tomato soup. Try it!
Flat-Breasted
Serves One
1 whole wheat pita pocket
1 oz brie cheese (or any soft cheese, like goat or even cream cheese)
1/2 roasted red pepper (jars can be found in the pickle/condiment aisle of most stores)
1-2 oz cooked chicken breast, chopped into strips
2 tsp horseradish sauce (or another sandwich spread, like mayo or dijon mustard)
salt, pepper, garlic powder to taste
Place the pita flat on a cutting board and gently slice it in half so that you have 2 circles, and lay them open.
Remove the rind from the brie cheese, if applicable. Spread the cheese on one side of the open bread.
Place the red pepper on a paper towel and press off as much moisture as you can. Slice the pepper into strips and arrange over the cheese.
Arrange the chicken slices over the cheese and peppers. Season with salt, pepper and garlic powder.
Spread the other half of the bread with horseradish sauce, mustard or what have you. Place this side over the chicken.
In a toaster oven or in a skillet, toast the sandwich until it is warmed through and the bread is a little crispy. Slice into quarters and enjoy!!!
I've been packing this little puppy for lunch, alongside some salad. I also keep a box of creamy tomato soup (it exists!) in the fridge at work so I can just pour out a cup and heat it in the microwave. This sandwich? Is spectacular with tomato soup. Try it!
So there's that,
Laura
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