It's a keeper for meat and vegetable fillings, whatever they might be sandwiched between, pita, good country bread, a fresh sour dough or baguette.
Another time, however, I'd make open-face sandwiches so those are the directions I'm including here.
TURKEY ON PITA with TOMATILLO SAUCE
Hands-on time: 15 minutes
Time to table: 30 minutes
1/2 pound (with husks) tomatillos (see ALANNA's TIPS)
1 garlic clove, chopped
1 jalapeno, seeded and chopped (I didn't use and didn't miss the heat but including it may make an entirely different sauce)
Salt & pepper to taste
1 large pita or 2 smaller ones (see TIPS)
8 ounces sliced cooked turkey breast
2 roasted red peppers from a jar, patted dry and slit open into single layer
4 ounces sliced cheese (I used a smoked gouda)
Preheat the oven to 350F.
SAUCE: Remove the husks from the tomatillos, wash, cut into quarters and transfer to blender or the "chopping cup" of an immersion blender. Add the garlic and jalapeno. Process until evenly chopped but not liquid. Taste and season with salt and pepper. (Note: The original recipe suggested cooking the puree until thick, about 4 minutes. Though it was an accident to skip the step, the sauce was a little bit liquid but didn't waterlog even thin, soft and fresh pitas.)
PITAS: Open the pita and place on a baking sheet, smooth side down. Spread the sauce over top, then arrange the turkey, peppers and cheese on top. Bake for 10 - 15 minutes or until cheese is melted and turkey is heated through. Top with fresh cilantro, slice and serve.
Per Serving: 227 Cal (38% from Fat, 44% from Protein, 18% from Carb); 24 g Protein; 9 g Tot Fat; 4 g Sat Fat; 10 g Carb; 1 g Fiber; 241 mg Calcium; 1 mg Iron; 465 mg Sodium; 60 mg Cholesterol, Weight Watchers 5 points
- Tomatillos seem to vary greatly in size so measuring by weight is probably best. It took only 3 tomatillos to make up a half pound, the original recipe said 6.
Adapted from Gourmet, April 1997