3 Pita breads - (7" diameter)
12 slices Baked ham
12 slices Provolone cheese
Mayonnaise
1 medium Tomato, thinly sliced
Shredded lettuce
Alfalfa sprouts
Italian salad dressing
Salt and pepper, to taste


Cut pita breads in half to form two pockets. Line inside of each pocket with 2 slices each ham and cheese. Spread a thin layer of mayonnaise on cheese. Wrap securely in aluminum foil. Cook in covered grill over medium-hot coals 8 to 10 minutes or until cheese melts. Open foil and fill pockets with tomato slices, lettuce and alfalfa sprouts. Sprinkle with Italian dressing and season with salt and pepper. Use foil as a holder for sandwich while eating. This recipe serves 4 to 6.
Recipe Source: SAVOR THE SUMMER by Reynolds (cookbooklet by mail) - Send name and address to The Reynolds Wrap Kitchens, P.O. Box 1592, Dept. A-188, Church Hill, MD 21690 As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest
Formatted for MasterCook by - MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
-19-1996