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CA Cobb Pita

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Number of servings: 1

4 slice(s) SANDWICH BUILDERS® Oven Roasted Turkey , rolled & sliced
4 slice(s) Prosciutto , baked & crumbled
1 each whole grain pita pocket , cut in half
1 each hard-boiled egg , diced
1/2 c. alfalfa sprouts
1 whole green onion , sliced
1 whole plum tomato , seeded & diced
4 leaves watercress , chopped coarse
1/4 c. Bleu Cheese crumbles
2 tbsp. olive oil
1 half lemon , for juice
1/8 tsp. 5 pepper spice blend
1 half avocado , soft
1/2 c. Ranch Dressing
1. Brush pita halves with 1 T. olive oil and lightly season with the five-pepper blend.

2. Grill 2-3 minutes on each side to mark the bread and open the pocket.

3. Combine the egg, sprouts, onion, tomato, watercress, bleu cheese crumbles, prosciutto and turkey. Toss with lemon juice and remaining olive oil, and stuff into warm pita pocket.

4. Smash the avocado in a bowl and mix with the ranch dressing. Serve on the side.

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