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I’ve only had a very few outstanding sandwiches in my life–the Vietnamese grilled pork on baguette at Pho Que Huong on Green Springs, and the Cuban steak sandwich from Little Miami in Lake City, Florida–and this is one of them. The combination of fresh bread, salad, yogurt, feta, and meat is sublime. As an added bonus, the leftover spread can be thinned with a couple of tablespoons of olive oil and some lemon juice to make a great salad dressing for the remaining romaine and feta.

For the spread:

  • ¾ cup crumbled feta cheese (4 ounces)
  • 3 heaping Tbs Greek-style yogurt
  • Juice of 1/2 a lemon
  • 2 tsp dried oregano
  • zest of 1 lemon
  • ¼ tsp freshly ground black pepper

For the sandwich:

  • 4 pita breads
  • 4 large leaves romaine lettuce, torn in half
  • 1 cucumber, sliced into half moons
  • ¼ cup fresh mint leaves, coarse chiffonade
  • Sliced meat (we used steak, but grilled pork would also be good)

Combine all spread ingredients in a small mixing bowl, and mix with a fork. In each pita, put a schmear of spread, then add a couple of slices of meat, some cucumber, mint, and a lettuce leaf. Yum! (I’ve read that a couple of slices of tomato and red onion make a fine vegetarian version, but haven’t confirmed.)