Yields: 1 Servings
Ingredients
1 Whole-wheat or plain pita
28 g Sliced, reduced-fat cheese
3 sl Tomato, paper-thin
78 ml Alfalfa sprouts
4 sl Dill pickle, paper-thin
3 Bell pepper rings, red,
Vegetable-oil cooking spray
Instructions
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.