Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Grilled Lamb Pita Pocket

Name: Grilled Lamb Pita Pocket
Yield: 1 sandwich, 3 oz (90 g) filling
Cuisine: American
Ingredients: 1 Cocktail napkin; 2 thin slices (½ oz/15 g total) Red onion; 4 thin slices (1½ oz/45 g total) Vine-ripe tomato; 2 fl oz (60 mL) Tzatziki Sauce; 1 6-in. (15-cm) white or whole wheat pita bread; 3 oz (90 g) Grilled lamb leg, cooled and sliced; to taste Kosher salt; 1 sheet Deli paper; 2 leaves (½ oz/15 g total) Green-leaf lettuce

Preparation info

1
sandwich, 3 oz 90 g ) filling

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

1 6-in. (15-cm) white or whole wheat pita bread
2

Europe
Americas
United States
Main course
Lunch
Sandwich

Method

Procedure

Finishing

Prepare according to the Procedure for Assembling Pocket Sandwiches. Apply half the sauce to the pocket interior and drizzle the remaining sauce onto the lamb.

Ingredients

Components

Method

Procedure

Finishing

Plating