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Pita Stack Supper

breads, sandwiches, turkey, ham

6 Greek-style (no pockets); or
regular pita breads
2 tablespoons Dijon mustard
8 slices Black Forest ham or turkey breast
1/2 sweet or roasted red pepper; thinly sliced
8 large spinach leaves; torn
8 slices Swiss, havarti or brick cheese
1 tomato; thinly sliced
2 thin slices red or mild onion; separated into rings

Set 2 of the pita breads aside for tops Spread mustard over 1 side of each of the remaining pitas. Layer each with 2 slices ham, the red pepper, spinach, 2 slices cheese, the tomato and onion. Place 1 of the stacks on top of another; top with 1 of the reserved pitas. Repeat to make 2 stacks. Tightly wrap each stack in foil; bake in 425°F oven for about 15 minutes or until cheese is melted.. Cut into quarters. If you have vegetable chutney or antipasto on hand, it can replace the tomato and red pepper.

Contributor: Canadian Living, Holiday Issue, 1999

Yield: 4 servings

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