Smoked Mozzarella-Snap Pea Sandwiches
Halving the sugar snap peas lengthwise into little “boats” makes them easier to eat in a sandwich. Try this recipe with pasta instead of pita bread: Make the snap pea mixture, toss it with hot pasta, cover it with mozzarella slices and place under the broiler for 2 to 3…
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Halving the sugar snap peas lengthwise into little “boats” makes them easier to eat in a sandwich. Try this recipe with pasta instead of pita bread: Make the snap pea mixture, toss it with hot pasta, cover it with mozzarella slices and place under the broiler for 2 to 3 minutes.
Ingredients
- 1 Tbs. olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 lb. shiitake mushrooms, stemmed and sliced
- 1 lb. sugar snap peas, halved lengthwise
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 3 Tbs. balsamic vinegar
- 4 oz. smoked mozzarella cheese, cut into 8 slices
- 4 whole wheat pita breads, halved
Preparation
1. Preheat oven to 350°F.
2. Heat oil in large skillet over medium heat, and sauté onions about 3 minutes, or until translucent and tender. Add garlic and shiitake mushrooms, and cook about 5 minutes, stirring often, until soft. Add snap peas, salt and pepper, and cook 3 minutes more. Stir in balsamic vinegar, and adjust seasonings, if necessary.
3. Halve mozzarella slices. Place two halves inside each pita. Spoon 1 cup snap pea mixture into each pita. Put in oven or toaster oven just long enough to melt cheese, and serve.
Nutrition Information
- Serving Size Serves 8
- Calories 140
- Carbohydrate Content 17 g
- Cholesterol Content 10 mg
- Fat Content 5 g
- Fiber Content 3 g
- Protein Content 7 g
- Saturated Fat Content 2 g
- Sodium Content 380 mg
- Sugar Content 5 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g