Mediterranean Club Sandwich

Neighbor Food Blog

Ready in: 20 minutes
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 2
Dairy Free

Ingredients

  • Black pepper
    Produce
  • ½ cucumber, thinly sliced
    Produce
  • Assorted fresh herbs (I used rosemary and basil)
    Produce
  • Garlic salt
    Spices and Seasonings
  • Juice of half a lemon
    Produce
  • ¼ cup mayonnaise
    Condiments
  • 2 teaspoons olive oil
    Oil, Vinegar, Salad Dressing
  • Pepper
    Produce
  • 1½ pita breads
    Bakery/Bread
  • 2 slices prosciutto
    Meat
  • 1 jarred roasted red pepper, cut into strips
    Canned and Jarred
  • 2 slices romaine lettuce
    Produce
  • Salt
    Spices and Seasonings
  • 1 tomato, thinly sliced
    Produce
  • 4 slices turkey breast
    Meat
  • ½ small yellow squash, thinly sliced
    Produce

Steps

  • Heat a skillet over medium heat.
  • Brush both sides of pita bread with olive oil and sprinkle with garlic salt and black pepper.
  • Place pita in the hot skillet and heat until slightly browned. Flip and do the same thing on the opposite side.
  • Remove to a plate and cut the whole pita in half so you have 3 halves of pita.Meanwhile, whisk together miracle whip and lemon juice and season to taste. Set aside.Begin layering the sandwich by laying one of the halves of grilled pita on a cutting board. Tear proscuitto slices in half short ways then roll them into loose rolls. Layer the proscuitto rolls and turkey slices evenly across the first half.
  • Spread mayo mixture evenly on another pita half.
  • Place it face down on top of the turkey.On top of the second pita, layer lettuce, roasted red pepper, tomato, cucumber, and squash. I tried to arrange mine with a clear split in the middle so it would be easy to cut.
  • Spread mayo on the final pita and place it face down on top of the squash. Grab the biggest chef’s knife you have and a friend if you have one close. Have the friend hold each side of the sandwich down while you quickly chop it through the center.
  • Serve with potato chips.

Nutrition

  • Calories: 459.16  cal  (22.96%)
  • Fat: 29.58  g  (45.5%)
  • Saturated Fat: 5.07  g  (31.72%)
  • Carbohydrates: 40.72  g  (13.57%)
  • Sugar: 10.88  g  (12.09%)
  • Cholesterol: 18.12  mg  (6.04%)
  • Sodium: 1114.67  mg  (48.46%)
  • Protein: 8.73  g  (17.46%)
  • Vitamin C: 231.69  mg  (280.83%)
  • Vitamin K: 133.12  µg  (126.78%)
  • Vitamin A: 5834.11  IU  (116.68%)
  • Vitamin B6: 0.69  mg  (34.49%)
  • Folate: 124.84  µg  (31.21%)
  • Manganese: 0.59  mg  (29.53%)
  • Vitamin E: 4.35  mg  (28.99%)
  • Fiber: 6.11  g  (24.42%)
  • Potassium: 798.78  mg  (22.82%)
  • Vitamin B1: 0.29  mg  (19.62%)
  • Vitamin B3: 3.6  mg  (18.0%)
  • Vitamin B2: 0.27  mg  (15.83%)
  • Phosphorus: 152.04  mg  (15.2%)
  • Magnesium: 57.31  mg  (14.33%)
  • Iron: 2.22  mg  (12.34%)
  • Copper: 0.25  mg  (12.29%)
  • Vitamin B5: 1.09  mg  (10.91%)
  • Zinc: 1.3  mg  (8.66%)
  • Calcium: 86.06  mg  (8.61%)
  • Selenium: 3.08  µg  (4.4%)
  • Vitamin B12: 0.09  µg  (1.44%)

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