Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Whole-wheat or plain pita 4 sl Dill pickle, paper-thin
1 oz Sliced, reduced-fat cheese 3 Bell pepper rings, red,
-(Jarisberg, Monterey Jack, -yellow, or green; paper
-Cheddar or mozzarella) -thin; seeds, stems and ribs
3 sl Tomato, paper-thin -removed
1/3 c Alfalfa sprouts Vegetable-oil cooking spray

Cut a thin strip from one side of the pita. Carefully open the pita
to make a pocket for the filling.

Place one slice of cheese in the pita pocket. Slide in the tomates;
add the alfalfa sprouts and top with the pickle slices and pepper
rings. Then add the remaining cheese slice.

Heat a medium (8-10") skillet over medium-high heat until hot enough
to evaporate a drop of water upon contact. Spray with a vegetable-oil
cooking spray. Add the sandwich; cook, covered, over medium-low;
heat, turning once, until browned on both sides, about 10 minutes.

Nutritional analysis per serving: 206 calories; 7 grams total fat; 13
grams protein; 25 grams carbohydrates; 19 milligrams cholesterol; 601
milligrams sodium.

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