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Crispy Pita BLT's

 Crispy Pita BLT's
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
4 ServingsPrep: 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 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,

2 of 2

Crispy Pita BLT's (continued)

Directions (continued)

  • tomatoes, bacon and breaded vegetables. Serve immediately. Yield: 4
  • servings.
Nutritional Facts: 2 filled pita halves equals 554 calories, 27 g fat (6 g saturated fat), 35 mg cholesterol, 1,047 mg sodium, 56 g carbohydrate, 4 g fiber, 20 g protein.