Egg And Tomato Salad Sandwiches Pita Bread Recipes

EGG AND TOMATO SALAD SANDWICHES (PITA BREAD)

Egg and Tomato Salad Sandwiches (Pita Bread) image

Make and share this Egg and Tomato Salad Sandwiches (Pita Bread) recipe from Food.com.

Provided by ImPat

Categories Lunch/Snacks

Time 25m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 12

Ingredients

4 eggs (hard boiled)
85 g low-fat mayonnaise or 1/4 cup low-fat mayonnaise
1 teaspoon English mustard
1 tablespoon white wine vinegar
2 tablespoons sour cream
salt
pepper
2 tomatoes (deseeded and chopped)
1 red capsicum (bell pepper deseeded and chopped)
1 potato (cooked and chopped)
2 spring onions (green chopped)
4 whole wheat pita bread (wholemeal)

Steps:

Peel the eggs and cut in half and remove the yolks and chop the whites and set aside.
Push the egg yolk through a fine mesh sieve and then mix to a smooth paste together with the mayonnaise mustard, vinegar and sour cream and then season to taste with salt and pepper.
Mix the dressing with the tomatoes, capsicum (bell pepper), potato, egg white and spring green onions.
Carefully split the pitas in half to form pockets and fill the pockets with the salad.

GREEK SALAD PITA SANDWICHES

Greek Salad Pita Sandwiches image

Provided by Kristen Williams

Categories Sandwich Leafy Green Tomato Picnic Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Back to School Lunch Feta Cucumber Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 4

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 1/4 cups chopped seeded plum or cherry tomatoes
1 cup diced seeded peeled cucumber
1 cup chopped green bell pepper
2/3 cup chopped red onion
1/2 cup chopped radishes
1/2 cup chopped fresh Italian parsley
1 cup crumbled feta cheese (about 4 1/2 ounces)
4 8-inch-diameter whole wheat pita breads, halved

Steps:

Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2 days ahead. Cover and chill.
Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.

PITA SANDWICHES WITH EGGPLANT, PEPPERS, TOMATOES AND CUCUMBER

Pita Sandwiches with Eggplant, Peppers, Tomatoes and Cucumber image

Provided by Jill Browning

Categories Sandwich Pepper Tomato Bake Vegetarian Kid-Friendly Yogurt Lunch Mayonnaise Basil Cucumber Eggplant Healthy Bon Appétit Illinois Small Plates

Yield Makes 6 servings

Number Of Ingredients 20

Ingredients

sauce
1 cup nonfat plain yogurt
1/2 cup light mayonnaise
1 7-ounce jar roasted red peppers, drained, chopped
1/3 cup packed fresh basil leaves, thinly sliced
1 large garlic clove, pressed
sandwiches
Nonstick vegetable oil spray
1/4 cup olive oil
1/4 cup balsamic vinegar or rice vinegar
1 1/2 tablespoons dried oregano
2 eggs
2 tablespoons water
Fresh breadcrumbs made from French bread
All purpose flour
1 medium eggplant (about 1 1/4 pounds), unpeeled, cut crosswise into 1/4-inch-thick slices
6 pita bread rounds
4 plum tomatoes, sliced
1 cucumber, cut diagonally into 1/4-inch-thick slices
1 7-ounce jar roasted red peppers, drained, cut into strips

Steps:

for sauce:
Whisk yogurt, mayonnaise, peppers, basil and garlic in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. for sandwiches: Preheat oven to 425°F. Spray 2 heavy large baking sheets with vegetable oil spray. Whisk olive oil, vinegar and oregano in small bowl to blend. Season to taste with salt and pepper. Whisk eggs and 2 tablespoons water in medium bowl to blend. Place breadcrumbs in shallow dish. Place flour in another shallow dish. Lightly dust each eggplant slice with flour; dip eggplant into egg mixture and then into breadcrumbs, coating completely. Place eggplant slices on prepared baking sheets. Drizzle with olive oil mixture. Let stand 15 minutes. Bake until brown on both sides and tender, turning occasionally, about 35 minutes. Remove from oven; cool eggplant on baking sheets.
Place 2 or 3 eggplant slices in each pita. Stuff each pita equally with tomatoes, cucumber and red pepper strips. Drizzle 1/3 cup sauce over filling in each pita and serve.

PITA BREAD SANDWICHES WITH TUNA AND VEGETABLE SALAD

Pita Bread Sandwiches With Tuna And Vegetable Salad image

Provided by Craig Claiborne And Pierre Franey

Categories easy, lunch, quick, salads and dressings

Time 20m

Yield Six to 12 servings

Number Of Ingredients 14

Ingredients

2 small cans of tuna
6 ribs celery, about 1/4 pound
1 onion, preferably red, about 1/2 pound
2 sweet green peppers, about 1/2 pound
1 cucumber, about 1/2 pound
2 or 3 red, ripe tomatoes, cored, about 3/4 pound
1 cup finely chopped parsley
12 anchovy fillets, finely chopped
2 teaspoons finely minced garlic
3 tablespoons red-wine vinegar
1 egg yolk
Freshly ground pepper to taste
1/2 cup olive oil
6 rounds pita bread

Steps:

Drain the tuna and cut it into bite-size flakes.
Chop the celery coarsely. There should be about two cups.
Cut the onion into quarters. Cut each quarter crosswise into thin slices. There should be about two cups.
Cut each pepper lengthwise into quarters. Cut each quarter crosswise into thin strips. There should be about three cups.
If desired, peel the cucumber. Cut the cucumber in half lengthwise. Cut each half crosswise into thin slices. There should be about two cups.
Cut each tomato crosswise in half. Squeeze gently to loosen the seeds; discard them. Cut the tomatoes into cubes. There should be about two cups.
In a large mixing bowl, combine the tuna, celery, onions, green peppers, cucumber, tomatoes and parsley.
In a separate bowl, combine the anchovy fillets, garlic, vinegar, egg yolk and pepper. Start beating with a wire whisk and gradually add the oil. Beat until thickened.
Pour the sauce over the tuna mixture and toss to blend. Serve inside rounds of pita bread, each cut in half crosswise.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 13 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 3 grams, TransFat 0 grams

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