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BLT Pita Pockets Recipe

I often prepare sandwiches for dinner in summer when I want to keep my kitchen cool. Pita pockets are a nice change from regular bread.

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BLT Pita Pockets Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

20 5 25

Ingredients

1 package (2.1 ounces) ready-to-serve fully cooked bacon
2 cups torn romaine
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 large tomato, chopped
1/3 cup mayonnaise
3 pita breads (6 inches), warmed and halved
12 slices tomato

Directions

Microwave bacon according to package directions. Meanwhile, in a large bowl, combine the romaine, cheese and chopped tomato. Crumble bacon over the top; add mayonnaise and toss to coat.
Line pita halves with tomato slices; fill each with 1/2 cup bacon mixture. Yield: 6 servings.

Originally published as BLT Pita Pockets in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p212

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.

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