Tuna & Veggie Sandwiches

Ingredients
1 six-ounce can tuna in water, drained
1/2 cup chopped drained sweet pickles
3 tablespoons plain nonfat yogurt
3 tablespoons light mayonnaise
1 red bell pepper, chopped
1/2 cup chopped sweet onion
1/2 cup chopped, peeled and cored Granny Smith apple
2 teaspoons cider vinegar
2 cups thinly sliced red-leaf lettuce
4 pita bread rounds, halved, pockets opened

Steps
Mix first 4 ingredients in a small bowl.
Season tuna with salt and pepper.
Mix bell pepper, onion and apple in medium bowl.
Add half of vegetable mixture to tuna mixture and stir to blend.
Add vinegar to remaining vegetable mixture; toss to combine.
Season vegetable mixture to taste with salt and pepper.
Place 1/4 cup lettuce in each pita half.
Spoon 1/2 of tuna mixture, then 1/2 of vegetable mixture, into each pita half.
Place 2 pita halves on each of 4 plates and serve. Makes 4 servings.

Honolulu Advertiser, 7/31/2002
RU

Caprese Mini Sandwiches

Ingredients
4 Middle Eastern flatbread (pita bread rounds without pockets) Trader Joe’s has them – just called, “Middle Eastern Flatbread.”
1 tablespoon olive oil
1/4 cup (1 ounce) coarsely grated fresh Parmesan cheese
1/4 teaspoon mixed dried Italian seasoning herbs (basil, oregano, marjoram)
1/2 cup lightly packed fresh basil leaves, finely chopped
1/4 cup toasted walnuts, finely chopped
1 garlic clove, pressed or finely minced
1/4 teaspoon salt
2 tablespoons vinaigrette or light balsamic salad dressing
2 cups mixed baby salad greens or spinach leaves
2-3 balls fresh mozzarella cheese, sliced (about 8 ounces)
2 large plum tomatoes, sliced

Steps
1. Preheat oven to 425ºF. Place flatbread rounds on a pizza stone or baking pan; drizzle with oil, spreading evenly. Sprinkle evenly with Parmesan cheese and seasoning mix. Bake 8-10 minutes or until edges are light golden brown and cheese is melted.

2. While the flatbread is toasting, create a light pesto by mixing together in a small bowl the walnuts, fresh basil, garlic and salt.

3. Remove flatbread from the oven to a cutting board. Turn the pieces over. Drizzle with dressing, spreading evenly to the edges. Using a sharp chef's knife, cut each round into six wedges. Top each wedge with a small amount of the greens. Place one slice of mozzarella cheese over greens; top with pesto and one slice of tomato. Top with remaining pita wedges, cheese side up forming 12 mini sandwiches. Serve immediately.

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