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Turkey Parmesan-Stuffed Pitas

1 cup mayonnaise
6 tablespoons fresh Parmesan cheese, finely grated
1 tablespoon capers, chopped
2 tablespoons fresh lemon juice
Freshly ground black pepper to taste
8 pitas with pockets, each about 4 inches in diameter*
1 1/2 pounds of turkey breast, thinly sliced
Tomato slices
Flat-leaf parsley**

1. For Parmesan mayonnaise: Combine the mayonnaise in a mixing bowl with the Parmesan cheese, capers and lemon juice. Blend well. Add freshly ground black pepper to taste. Place in refrigerator for at least 30 minutes.
2. Cut off a small strip from the top of each pita, allowing access to pocket. Evenly divide the Parmesan mayonnaise and the turkey slices among the pita pockets. Fill each pocket with tomato slices and plenty of flat-leaf parsley leaves.

Makes 8.

* Sourdough bread may be substituted.

** Any variety of parsley may be substituted.

© David Rosengarten 2000

Recipe provided courtesy of the American Dairy Association.