These handy pita pocket sandwiches can be filled and served ready to eat... or you can set up a make-your-own buffet with ingredients that the kids can choose to suit themselves.
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 8 pita pocket halves
- 8 lettuce leaves
- 16 thin slices bologna
- 8 thin slices fully cooked ham
- 16 thin slices tomato
- Combine the mayonnaise and mustard; spread about 1 tablespoon into each pita half. Stuff each with one lettuce leaf, two slices of bologna, one slice of ham and two slices of tomato. Yield: 4-6 servings.
Originally published as Flying Saucers in Quick Cooking May/June 1998, p39
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