a real big pita sandwich
Servings: 8
ingredients:
- 1 pita bread (Ø about 30 cm & about 3 cm thick)
for the dressing:
- 300 g Greek yoghurt
- 1 tbsp lemon oil
- 4-5 tbsp olive oil
- 3-4 anchovies (in oil)
- 1 tbsp sweet French mustard
- salt & pepper (to taste)
for the layers:
- 1-2 heads of lettuce
- 1 big tomato
- 1-2 spring onions
- 2 hard-boiled eggs
- 120 g tuna (1 can / light - only very little oil)
- 120 g ham
how to:
- Mince the anchovies.
- Cook the eggs for about 10 min.
- Mix all the ingredients for the dressing w/ an egg whip & set aside.
- Trim the heads of lettuce, chop the lettuce leaves & set aside.
- Chop the spring onions.
- Cut the tomatoes into thin slices & set aside.
- Loosen up the canned tuna & set aside.
- Chop the ham & set aside.
- Peel the eggs & cut them into thin slices.
- Cut the pita bread into 2 halves & cut each half open in the middle.
- Add about ⅓ of the dressing on the pita bread halves - the bottom pita layer.
- Add the salad mess.
- Add another ⅓ of the dressing.
- Add the tomato slices.
- Add the chopped spring onion.
- Add the tuna to one of the halves; add the chopped ham to the other one.
- Add the egg slices.
- Add the rest of the dressing to the top pita layer.
- Close the sandwich w/ the top pita layer.
- Gently press together & cut into 8 pieces.
Notes
Heads of lettuce: It depends on the size of the heads of lettuce. If you get a big one you'll need only 1 head of lettuce.
Spring onions: It depends how much you like spring onions ... You may also work w/ 3-4 spring onions ...
Tuna: A can is 120 g of tuna. I worked w/ about 100 g ...
Ham: If you like you may work w/ 100 g ...
The pita sandwich is fine when served just after assembling.
You may store the pita sandwich, resp. the left-overs) in your fridge for some hours or even overnight. The pita sandwich gets a little more dense, but is always delicious.