Crispy Pita BLT's Recipe

5 3 2
Crispy Pita BLT's Recipe
Crispy Pita BLT's Recipe photo by Taste of Home
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Crispy Pita BLT's Recipe

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5 3 2
Publisher Photo
Pack this sandwich full of fresh produce from your garden or the local farmers market. You'll wow lunch guests with just-picked flavor. — Mary Miller, Poplarville, Mississippi
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min.

Ingredients

  • 1/3 cup mayonnaise
  • 1 garlic clove, minced
  • 1/4 teaspoon grated lemon peel
  • 1/4 cup all-purpose flour
  • 3/4 cup fat-free milk
  • 1 cup panko (Japanese) bread crumbs
  • 2 medium yellow summer squash, cut into 1/4-inch slices
  • 2 jalapeno peppers, seeds removed and cut into 1/4-inch slices
  • Cooking spray
  • 8 pita pocket halves
  • 8 romaine leaves
  • 8 slices tomato
  • 16 cooked Jones Dairy Farm Dry-Aged Bacon strips, halved

Directions

In a small bowl, mix the mayonnaise, garlic and lemon peel. Cover and chill until serving.
Place flour, milk and bread crumbs in three separate shallow bowls. Coat squash and jalapeno slices with flour, then dip in milk and coat with bread crumbs. Place on baking sheets coated with cooking spray. Spritz vegetables with additional cooking spray.
Bake at 475° for 12-14 minutes or until golden brown, turning once.
Spread mayonnaise mixture inside pita halves; fill with lettuce, tomatoes, bacon and breaded vegetables. Serve immediately. Yield: 4 servings.
Originally published as Crispy Pita BLT's in Taste of Home June/July 2012, p70

Nutritional Facts

2 filled pita halves: 554 calories, 27g fat (6g saturated fat), 35mg cholesterol, 1047mg sodium, 56g carbohydrate (7g sugars, 4g fiber), 20g protein.

  • 1/3 cup mayonnaise
  • 1 garlic clove, minced
  • 1/4 teaspoon grated lemon peel
  • 1/4 cup all-purpose flour
  • 3/4 cup fat-free milk
  • 1 cup panko (Japanese) bread crumbs
  • 2 medium yellow summer squash, cut into 1/4-inch slices
  • 2 jalapeno peppers, seeds removed and cut into 1/4-inch slices
  • Cooking spray
  • 8 pita pocket halves
  • 8 romaine leaves
  • 8 slices tomato
  • 16 cooked Jones Dairy Farm Dry-Aged Bacon strips, halved
  1. In a small bowl, mix the mayonnaise, garlic and lemon peel. Cover and chill until serving.
  2. Place flour, milk and bread crumbs in three separate shallow bowls. Coat squash and jalapeno slices with flour, then dip in milk and coat with bread crumbs. Place on baking sheets coated with cooking spray. Spritz vegetables with additional cooking spray.
  3. Bake at 475° for 12-14 minutes or until golden brown, turning once.
  4. Spread mayonnaise mixture inside pita halves; fill with lettuce, tomatoes, bacon and breaded vegetables. Serve immediately. Yield: 4 servings.
Originally published as Crispy Pita BLT's in Taste of Home June/July 2012, p70

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LesleyCBDFW User ID: 5688462 183905
Reviewed Jul. 19, 2012

"The baked veggies are what made me want to try this and am I glad I did. Different and delicious!"

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sstetzel User ID: 158954 200178
Reviewed May. 22, 2012

"What a great combination of flavors!"

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sarahjo83 User ID: 4236789 189168
Reviewed May. 21, 2012

"Love the addition of jalapenos!"

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