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Recipes Using Pita Bread

Category Sandwiches
Pita Bread
Pocket pita bread makes for a convenient way to have a sandwich. This page contains recipes using pita pockets.

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June 1, 2015

I am too frugal to spend my money out on a lunch each day. I take classes 4 full days a week. Everyone goes out and buys pizza, sub sandwiches, Chinese foods, etc. There is no way I will even start doing that. Most of the time, I bring what ever I make from my dinner the night before.

Now with the hot weather, I love cold sandwiches. Though I am fussy about making them fresh and not soggy for the next day.

Ingredients:

  • Sandwich Sauce
  • 2 Tbsp Hellman's mayonnaise
  • 1 Tbsp Dijon brown spicy mustard
  • 1 Tbsp dill relish
  • Tbsp salt & pepper to taste
  • Sandwich Fixings
  • 4 slices Plum tomato, paper thin
  • 1 handful romaine hearts, chopped fine
  • 1 Joseph's pita bread, cut in half
  • 1/8 lb rare roast beef, thin sliced
  • 1/8 lb provolone cheese, thin sliced
  • salt & pepper to taste

Steps:

  1. Mix sandwich sauce ingredients and put into a tiny container.
  2. Chop lettuce and slice tomato. Put in a ziplock bag.
  3. Slice cheese and roast beef. Put in a ziplock bag.
  4. Cut pita bread and put half in ziplock bag.
  5. At lunchtime, take your pita pocket and open gently. Fill the bottom with a handful of lettuce, and a few slices of tomato. Then a spoonful of dressing spreading it across the bottom. Add 1/2 of the provolone cheese slices, and the slices of roast beef. Sprinkle with salt & pepper. Add more lettuce and sliced tomato, and another large spoonful of dressing. Top off with 2 slices of provolone cheese, a dash of pepper.
  6. Lie pita sandwich flat. Hold it tightly together and using a sharp serrated knife, cut in half.

This make a delicious salad and roast beef sandwich in one. Enjoy! :)

Comment Was this helpful? 2

By 1 found this helpful
March 5, 2012
My mother in-law got us started on these. Very good!

Ingredients:

  • 1lb. boneless pork loin
  • 4 Tbsp. olive oil
  • 4 Tbsp. lemon juice
  • 1 Tbsp. mustard
  • 2 cloves garlic
  • 1 tsp. oregano
  • 1 cup plain yogurt or sour cream
  • 1/2-1 cucumber, peeled and chopped
  • 1/2 tsp. crushed garlic
  • 1/2 tsp. dill weed
  • lettuce and red onion

Directions:

  1. Cut pork into thin strips.
  2. Combine oil, lemon juice, mustard, garlic and oregano. Pour over pork. Refrigerate 1-8 hours.

  3. Stir together yogurt or sour cream, cucumber, garlic and dill weed. Refrigerate.

  4. Remove pork from marinade. Stir-fry 2 to 3 minutes. May need a little oil.

  5. Halve 2 pita loaves open and fill with pork.

  6. Top with cucumber sauce, lettuce and thinly sliced red onions.

By Robin from Washington, IA

Comment Was this helpful? 1

By 2 found this helpful
October 28, 2011
Delicious and healthy, too. I usually double the dressing ingredients. You can use parsley or fresh mint instead of cilantro. You can also add some well drained, diced cucumber to the salad.

Ingredients:

  • 1 lb. ground lamb
  • 3/4 cup fresh bread crumbs
  • 1/2 cup raisins
  • 1 egg
  • 1/4 cup chopped cilantro
  • 3 cloves garlic, minced
  • 1 Tbsp. lemon juice
  • 1/2 cup water
  • 4 pita breads
  • 2 cups torn salad greens
  • 1/2 cup grated carrot
  • 1/2 cup thinly sliced green onions
  • 1 large tomato, diced
Dressing:
  • 1 (8 3/4 oz.) can garbanzo beans, drained
  • 1/2 cup plain yogurt
  • 2 Tbsp. chopped parsley
  • 1 Tbsp. lemon juice
  • 1 clove garlic, crushed
  • 1/4 tsp. dillweed

Directions:

Preheat oven to 400 degrees F. Mix well the lamb, bread crumbs, raisin, eggs, cilantro, garlic, lemon juice, and water. Shape into 16 meatballs and bake, uncovered, for 20 minutes. I use my broiler pan so that the meatballs drain into the bottom pan, and don't sit in the grease.

Meanwhile, mix the salad greens, carrot, scallions, and tomato in a bowl, and make the dressing: mix all the ingredients for the dressing in a blender or food processor. Cover and process until smooth (or mash the beans thoroughly with a fork, add the remaining ingredients, and mix well). Set aside.

To assemble: A few minutes before the meatballs are browned and well done, put the pitas in the oven. Use one pita for each sandwich. This is also very good with na'an, wraps, or squaw bread. Put 4 meatballs on each piece of bread. Drizzle with 1 Tbsp. dressing, top with salad mix, and drizzle with another Tbsp. dressing. If you have fresh mint, it is a delicious garnish.

Servings: 4
Prep Time: 30 Minutes
Cooking Time: 20 Minutes

Source: The Sun-Maid Cookbook, 1980

By Copasetic 1 from North Royalton, OH

Comment Was this helpful? 2

By 0 found this helpful
June 17, 2008

Ingredients

  • 1 lb. ground beef, cooked, drained
  • 1 cucumber, peeled, seeded
  • 1 med. onion, chopped
  • 1/2 jar green olives, chopped
  • 1/2 jar ripe black olives, chopped
  • 1 stalk celery, chopped
  • 2 med. tomatoes, chopped
  • 1/2 lb. Cheddar cheese, shredded
  • 1/2 lb. Swiss cheese, shredded
  • 1 clove garlic, crushed
  • 1 slice bread, cubed
  • 2 slices hard salami, chopped
  • pepper, to taste
  • 2-3 Tbsp. olive oil
  • pita bread

Directions

Combine all ingredients except pita bread in large bowl, mixing to coat with oil. Chill in refrigerator for 2-3 hours. Cut pita bread into halves with scissors. Pull open to form pockets. Fill with chilled mixture. This is a great hot weather main dish!

By Robin from Washington, IA

Comment Was this helpful? Yes

March 2, 20050 found this helpful

An inexpensive meal that tastes great and quick to prepare.

Comment Was this helpful? Yes
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