Pepper and Mushroom Pita Melt
The great flavor of sautéed onions, peppers and mushrooms, a little melted cheese and salt and pepper is all you need for a delicious vegetarian sandwich that won't leave you missing the meat. Serve with roasted red potatoes, potato salad or your favorite chips.
- 2 6-inch pita loaves, halved
- 2 tablespoons olive oil
- 1/2 large sweet onion, thinly sliced
- 2 cloves garlic, finely chopped
- 8 ounces white mushrooms, sliced
- 1 large red bell pepper, seeded and cut into 1-inch pieces
- 1 large green bell pepper, seeded and cut into 1-inch pieces
- Salt and freshly ground black pepper
- 1 to 2 teaspoons red wine vinegar
- 4 slices muenster, mozzarella or cheese of your choice
- 1 medium tomato, sliced
- Iceberg lettuce
Preheat the oven to 200°F. Tightly wrap the pita bread in foil and place in the oven until ready to serve.
Heat the olive oil in a large pan over medium-high heat. Add the onion and sauté until soft and translucent, 2 minutes, then add the garlic and cook until fragrant, 1 minute more. Add the mushrooms and continue cooking, stirring frequently, until any liquid they give off has evaporated and they turn golden brown, 3 to 4 minutes. Season to taste with salt and freshly ground black pepper. Add the peppers, drizzle with vinegar and continue cooking, stirring frequently, until the peppers are tender, 2 to 3 minutes.
Remove the pan from the heat and distribute the vegetables evenly over the bottom of the pan. Lay the cheese slices on top and allow them to melt.
Remove the pita bread from the oven and allow to cool enough to handle. Line each pita half with 1-1/2 slices of tomato and some lettuce. Fill with a portion of the pepper and mushroom mixture. Serve with roasted potato wedges or chips if desired.
Makes 2 servings
To double this recipe, it's best to use 2 separate pans for the vegetables. You want to be sure they brown properly and all liquid has evaporated.