Recipe - Grilled Cheese Pita Pockets

1 Wholewheat or plain pita
1 ounce Sliced, reducedfat cheese
(Jarisberg, Monterey Jack,
Cheddar or mozzarella)
3 sl Tomato, paperthin
1/3 cup Alfalfa sprouts
4 sl Dill pickle, paperthin
3 Bell pepper rings, red,
yellow, or green; paper
thin; seeds, stems and ribs
removed
Vegetableoil cooking spray

Cut a thin strip from one side of the pita. Carefully open the pita to
make a pocket for the filling.

Place one slice of cheese in the pita pocket. Slide in the tomates;
add the alfalfa sprouts and top with the pickle slices and pepper
rings. Then add the remaining cheese slice.

Heat a medium (810") skillet over mediumhigh heat until hot enough
to evaporate a drop of water upon contact. Spray with a vegetableoil
cooking spray. Add the sandwich; cook, covered, over mediumlow;
heat, turning once, until browned on both sides, about 10 minutes.

Nutritional analysis per serving: 206 calories; 7 grams total fat; 13
grams protein; 25 grams carbohydrates; 19 milligrams cholesterol; 601
milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip