Saturday, August 25, 2012

Sandwich Week- Day Six- Veggie BLT Pita Pockets

I feel like I'm cheating time.

Since last weekend I've been watching episodes of "24" on Netflix. The concept of the show is interesting (and addicting) because, as I'm sure you know, it follows the life of Jack Bauer for 24 hours. It is strange, however, that when you are watching it on Netflix you make it through the entire episode in about 40 minutes. Hence, the cheating time. :)

These pita pockets are delicious. What really makes them is the crispy squash and jalapenos. You could serve the vegetables by themselves with some ranch dipping sauce. However, adding them to the pita pocket to dress up a BLT works well too.

Making and eating this may allow you to kick butt and save lives like Jack Bauer.*

Crispy Pita BLTs (adapted from Taste of Home June/July 2012)
1/3 cup light mayo
1 garlic clove, minced
1/2 tsp grated lemon zest
1/2 cup whole wheat flour
3/4 cup milk
1 cup panko bread crumbs
1 tsp chili powder
2 medium summer squash, cut into 1/4 in slices
2 jalapeno peppers, cut into 1/4 in slices, seeds removed
Cooking spray
4 pita pockets, halved
Romaine lettuce
Tomato slices
8 slices of bacon, cooked to your desired crispiness, halved

Preheat oven to 475 F. Spray a baking sheet with cooking spray.

Combine the mayo, garlic and lemon zest in a small bowl; cover and chill until ready for serving.

Place the flour, milk and panko with chili powder in three separate shallow bowls. Dredge the squash and jalapeno in the flour, followed by the milk, and lastly the panko mixture. Place on the prepared baking sheet. Spray the top of the vegetables with additional cooking spray.

Bake for 12-14 minutes, flipping the veggies halfway through, until golden brown.

Assemble the sandwiches by spreading the mayo mixture on the inside of the pitas, filling with lettuce, tomato, bacon and breaded vegetables.

Serves 4.

*No guarantees. :)

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