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Steak In Pita Tasty Sandwich Alternative

Laura Carnie Correspondent

More than just a seasonal item, sandwiches offer year-round good eating.

They’re no longer limited to the preschooler’s favorite, peanut butter and jelly, or to the brown-bagger’s traditional cheese, meat, or tuna between two thin slices of bread slathered with mayo.

Hot sandwich alternatives have moved beyond grilled cheese and the hungry man’s sloppy Joe to incorporate fresh ingredients and varied breads.

Increase your sandwich repertoire with selections from the following medley. They range from grilled steak or chicken salad in pita bread to grilled open-faced sourdough French bread with garden-fresh tomatoes and bits of green onion.

The potato, pepper and cheese hero is another variation on the vegetarian alternatives to meat-based sandwiches.

Mediterranean Steak Sandwiches

1 pound boneless beef top sirloin steak, cut 1-inch thick

1/2 teaspoon salt, optional

4 whole pita pocket breads, warmed

1/4 cup crumbled feta cheese

Steak seasoning:

2 teaspoons olive oil

2 cloves garlic, crushed

1 teaspoon dried oregano leaves

1/4 teaspoon pepper

Tomato relish:

1 cup chopped, seeded tomato

2 1/4 -ounce can sliced ripe olives, drained

1/3 cup chopped onion

2 tablespoons prepared Italian dressing

Combine steak seasoning ingredients; press evenly into both sides of beef steak. Place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat, or on grill over medium-hot coals. Broil or grill 14 to 17 minutes to medium doneness, turning once.

Meanwhile, combine relish ingredients in small bowl; set aside.

Trim fat from steak. Carve steak into thin slices; season with salt, if desired. Arrange equal amounts of beef on top of each pita; top with relish and cheese. Serve immediately. (If desired, the top of each pita may be cut away and the pita bread filled. Start with the beef, then top with relish and cheese.)

Yield: 4 servings.

Nutrition information per serving with optional salt: 441 calories (33 percent from fat), 33 grams protein, 40 grams carbohydrate, 16 grams fat, 959 milligrams sodium, 82 milligrams cholesterol.

Fiesta Chicken Sandwiches

1 cup plain nonfat yogurt

2 1/2 cups diced cooked chicken

1/4 cup chunky salsa

1/2 teaspoon ground cumin

1/3 cup finely chopped red and/or green bell pepper

1/3 cup finely chopped fresh cilantro or parsley

1/3 cup finely chopped green onions

3 (6-inch) pita bread rounds, cut in half

Toppings

Shredded lettuce, sliced ripe olives, chopped tomatoes, shredded cheddar cheese

Place nonfat yogurt in a coffee filter and allow to drain for at least 5 minutes.

In large bowl, combine chicken, yogurt, salsa and cumin; stir gently. Stir in bell pepper, cilantro and green onions.

Line each pita half with lettuce. Spoon chicken salad mixture evenly into pockets; sprinkle remaining toppings over chicken mixture. Serve immediately.

Yield: 6 servings.

Tomatoes on Sourdough

3 tablespoons light butter or margarine, softened

2 teaspoons chopped fresh basil leaves OR teaspoon dried basil leaves

1/2 teaspoon finely chopped fresh garlic

8 (1-inch) slices sourdough French bread

4 small ripe tomatoes or Roma tomatoes, each cut into 4 slices

2 green onions, sliced

1/4 cup (1 ounce) shredded mozzarella cheese

Prepare grill; heat until coals are ash white. Meanwhile, in small bowl, stir together butter, basil and garlic. Spread about 1 teaspoon of the mixture on one side of each bread slice.

Place bread slices, butter side down, on grill. Grill until lightly toasted, 2 to 3 minutes. Turn slices over; place 2 slices tomatoes on buttered side of each bread slice. Top each with about 1 teaspoon green onions and about 1 teaspoons cheese. Continue grilling until cheese is melted, 1 to 2 minutes.

Broiling Variation: Prepare as above. Broil, buttered side up, on broiler pan placed 5 to 6 inches from heat until lightly toasted, 1 to 2 minutes. Place 2 slices tomatoes on buttered side of each bread slice. Top each with about 1 teaspoon green onions and about 1 teaspoons cheese. Continue broiling until cheese is melted, 1 to 2 minutes.

Yield: 8 servings.

Nutrition information per serving: 100 calories (36 percent from fat), 3 grams protein, 13 grams carbohydrate, 4 grams fat, 10 milligrams cholesterol, 180 milligrams sodium.

Super Simple Potato Hero

1 medium baking potato, scrubbed, peeled and cut into -inch slices

10-ounce loaf soft whole-wheat Italian-style bread (about 12 inches long)

1/3 cup olivada (olive paste) or cup coarse grain mustard

4 slices part-skim mozzarella cheese (above 4 ounces)

17-ounce jar roasted red peppers, drained, divided

Preheat the oven to 350 degrees. Meanwhile, arrange potato slices in a single layer on a large round microwave-safe platter. Sprinkle with 3 tablespoons water. Cover tightly with vented plastic wrap and cook on HIGH for 5 minutes or until potato is tender. Let stand, covered, for 3 minutes.

Slit bread in half lengthwise. Spread olive paste or mustard on both sides of bread. Place half of the cheese on bottom side of bread, folding cheese as needed to fit bread. Place half the peppers on top of the cheese. Drain potato and arrange slices over peppers; cover with remaining peppers and cheese. Place bread on top.

Wrap loaf tightly in aluminum boil. Bake for 20 minutes. Unwrap and place four party toothpicks at 3-inch intervals. Cut with bread knife into four pieces. Serve hot.

Yield: 4 servings.

Nutrition information per serving: 473 calories (19 percent from fat), 10 grams fat, 16 milligrams cholesterol, 850 milligrams sodium, 21 grams protein, 79 grams carbohydrate.

MEMO: Looking for a recipe? Have a food question? Laura Carnie, a certified home economist and food consultant in Coeur d’Alene, would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

The following fields overflowed: SUPCAT = COLUMN, RECIPE - The Seasonal Cook

Looking for a recipe? Have a food question? Laura Carnie, a certified home economist and food consultant in Coeur d’Alene, would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

The following fields overflowed: SUPCAT = COLUMN, RECIPE - The Seasonal Cook