variation of sandwiches

Joined Sep 17, 2006
Hi fellow chefs and food enthusiasts,

I need some ideas on variations of sandwiches using PITA BREAD, could anyone share his/her experiences using pita bread.

Thanks you very much.
Joined Dec 4, 2009
Off the top of my head, here's what I've done in the past (or at least the ones that turned out well enough for me to remember):

Beef Stroganoff (without the noodles, of course)
Gyros! Gyroslike-burger
Crabmeat and asparagus, Asian-style
Shrimp and cashews and stuff
Greek salad (tomatoes, olives, feta, plus)
Roasted Portabella, sliced, with caramelized shallots
Roasted eggplant and red pepper
Caprese (tomato, mozzarella, basil, olive oil)
Chicken parmesan
Sliced roast pork, dijon, cornichons
Salmon and black bean
Curried lamb
Mushroom and cheese pita paninni
Steak and mushrooms

Joined Nov 6, 2004
Hi there :)

I know a muffaletta is alot about the bread...but with the meats and olive salad I think it would still be quite tasty in a pita.

happy eating!
Joined Dec 31, 2009
I would do:
-ham and cheese and tomato,
-Labne(lebanese yoghurt spread) with mint, olives, tomato, onions and any type of salad vegetable you like,
-Mashed potatoes and boiled eggs with olives and cucumber,
-use it as a pizza base and put on it tomato sauce, cheese and any topping you like, toast it and then cut it into wedges.

Joined Feb 1, 2007
What's the big deal? Anything you can stick between two pieces of bread can also be packed in a pita pocket.

What I'm saying is this: There are some combinations that work best with specific breads. Try making a reuben sandwich on white bread, and you'll see what I mean. But in this case, bread is bread. There's no particular reason to limit yourself as to the fillings.
Joined May 29, 1999
"Snow Pea Bonnie"
Munster and snowpeas - put in microwave to melt cheese
add mayo+mustard schmear.

From Pequins in Providence.
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