Roast Beef Pitawiches
For take-to-work lunches or picnics, fill the pitas, wrap each half in foil or plastic wrap, and chill overnight. Transport them in an insulated cooler.
8 dried tomatoes (not oil packed)
1 1/2 cups packaged shredded cabbage with carrot (coleslaw mix)
3 tablespoons fat-free mayonnaise dressing or salad dressing
1 tablespoon skim milk
1 teaspoon horseradish mustard
1/4 teaspoon caraway seed
6 ounces thinly sliced, cooked lean roast beef
2 regular whole wheat or white pita bread rounds, halved
- Cover tomatoes with boiling water; let stand 10 minutes or until softened. Drain tomatoes and cut into thin strips. Toss tomato pieces with shredded cabbage and carrot mixture.
- In a small mixing bowl combine mayonnaise dressing or salad dressing, milk, mustard, and caraway seed. Add to cabbage-tomato mixture; toss to coat.
- To assemble sandwiches, place one-fourth of the roast beef and one-fourth of the cabbage mixture in each pita half.
Makes 4 servings.
Make-Ahead Tip: Refrigerate pepperoncini mixture, covered, up to 3 days.
Nutritional Information Per Serving (1/4 of recipe): calories: 219, total fat: 7g, saturated fat: 3g, cholesterol: 34mg, sodium: 434mg, carbohydrate: 24g, fiber: 1g, protein: 16g, vitamin A: 20%, vitamin C: 25%.
Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.