Recipe by AWinPA
This sandwich was my favorite on the menu at a deli on Williamson Road in Roanoke, VA in the early 90's. I cannot remember the name of the place or what they called this sandwich. I don't know if it is still there or not, as I only lived there 2 years, but I still make it today. It was served with potato chips and a pickle. Sweet potato chips or potato salad are good, too. Do not let the list of ingredients scare you off. I have substituted others or omitted some when needed.
Top Review by mydesigirl
What a great lunch! I used a mini pita so I couldn't fold it over. I used fat free cheeses,baby bells and instead of making my own dressing I just drizzled a low fat Greek vinaigrette on top. This was wonderful!! Thanks so much for posting! :)
- 1 piece pita bread, uncut (whole wheat, white, or onion)
- 1⁄2-3⁄4 ounce mozzarella cheese, shredded
- 1⁄2-3⁄4 ounce cheddar cheese, shredded
- 10 leaves fresh spinach
- 3 large romaine lettuce leaves
- 1⁄4 cup carrot, shredded
- 6 slices red bell peppers
- 6 slices cucumbers, sliced thinly
- 6 small black olives, sliced
- 6 pieces red onions, sliced
- 1⁄8-1⁄4 fluid ounce olive oil
- 1⁄8-1⁄4 fluid ounce red wine vinegar
Directions See How It's Made
- Melt the shredded cheeses on (not inside) the pita bread in microwave. Do NOT use an oven or broiler, as you want the bread to remain soft.
- Add spinach and lettuce leaves (uncut).
- Add remained sliced veggies, oil and vinegar.
- Fold in half and serve.
- NOTE: Do not add salt, as the cheese adds a sense of saltiness.