food
mie cooking
G lobal
C lubs
T a k e t h e e t h n i c e v e r y d a y d i s h e s y o u k n o w a n d
lo v e , a n d p ile t h e m b e t w e e n s lic e s o f b r e a d . M a k e t h e s e s a n d w i c h e s o r
b u i l d y o u r o w n b y la y e r in g p iz z a t o p p i n g s o n g a r li c b r e a d o r s p i c y c u r r y
c h ic k e n , c u c u m b e r , a n d y o g u r t o n f la t b r e a d .
G reek S alad Club
A lso try th e salad fillin g s fo r th is p ita sa n d w ich
layered b e tw e e n slice s o f to a ste d w h o le g ra in b read .
START TO FINISH 25 m in .
C uban Club
F o r a sp icy k ick , sp rin k le ch o p p ed ja la p e n o p ep p ers
alo n g w ith th e c ila n tro o n th e m u sta rd -to p p ed b read .
p r e p
15 m in .
c o o k
6 m in .
6
flat p ita b read ro u n d s, h a lv e d h o rizo n ta lly
an d to asted *
1
7
-
0
Z.
co n ta in er p u rch a se d h u m m u s
4
rom ain e le ttu c e lea ves
1
larg e to m ato , sliced
1
y e llo w sw e e t p ep p er, see d e d an d sliced
y2
an E n glish cu cu m b er, sliced
2
o z. fe ta ch e e se , cru m b led
12
slice s so u rd o u g h b read
V
a
cup D ijon -style m u stard
2
T b sp . ch o p p ed fre sh cila n tro
8
le n g th w ise sa n d w ich p ick le slices
8
oz. co o k ed p ork, sh re d d e d (about 2V2 cu ps)*
6
oz. sliced h am (8 slices)
4
oz. sliced S w iss ch e e se (8 slices)
1
to 2 T b sp . b u tte r
V
a
cu p lig h tly p ack ed fre sh o reg an o leaves
V
a
cu p p u rch a se d G reek v in a ig re tte d re ssin g
1
. Sp read eig h t p ita h alv es w ith h u m m u s. L ayer fo u r
o f th e sp read slice s w ith ro m a in e , to m a to , an d sw eet
p ep p er slice s. T o p w ith fo u r sp read p ita h alv es,
h u m m u s sid e up.
2
.
L ayer cu cu m b e r, feta c h e e s e , an d fresh o reg an o .
D rizzle w ith d ressin g . T o p w ith re m a in in g pita
h alv es. M a k es
4
sa n d w ich es
(4
serv in g s).
*T o to a st: P reh ea t b ro iler. Lay p ita h alv es, c u t sid es
up, o n tw o b a k in g sh e e ts. O n e b a k in g s h e e t at a
tim e, b ro il p ita h alv es
3
to
4
in ch e s fro m h ea t for
1
m in u te u n til to a sted .
e a c h
s e r v i n g
454
cal, M g fat,
13
m gchol,
9 7 5
mg
sodium,
6 6
g carb,
7
gfiber,
16
g pro.
1
. Sp read eig h t slice s o f b read w ith m u stard .
S p rin k le w ith c ila n tro . L ayer p ick le s lic e s and
sh red d ed p ork o n fo u r o f th e slice s. T o p e a ch w ith
a p lain b read slice . Layer h am an d S w iss, th en
re m a in in g b read s lic e s , m u stard sid e d ow n .
P ress sa n d w ich es to g eth er.
2
.
In a
12
-in ch sk ille t m elt b u tte r o v er m ed iu m h eat.
P lace sa n d w ich e s in sk ille t. W eigh t w ith a n o th e r
large sk ille t. C o o k fo r
3
to
5
m in u tes. T u rn
sa n d w ich es, ad d in g m o re b u tte r if n eed ed . W eigh t
w ith sk ille t an d co o k
3
to
5
m in u te s m o re o r u n til
to a ste d an d c h e e s e is m elted . C u t in h a lf to serv e.
M a k es
4
sa n d w ich es
(8
serv in g s).
* U se le fto v e r ro a st p ork lo in o r sh red d ed p ork
o r p u rch a sed p ackag ed sh red d ed p ork (su ch as
H o rm el’s Pork R o ast Au Ju s).
e a c h
s e r v i n g
2 6 7
cal,
10
g fa t,
52
mg chol,
955
mg
sodium,
23
g carb, \
gfiber,
19
g p ro.
ETTER HOMES AND GARDENS |
MAY
2011
|
BHG.COM
