There are sandwiches and then there are sandwiches.
Was that confusing?
I’m sorry. I promise it would have made a lot more sense if you could have heard my tone of voice.
What I mean to say is that there are low profile, standard sandwiches. You know the ones. The kind you find in a ziplock baggies in lunch bags across America. The kind with fluffy, stick-to-the-roof-of-your-mouth bread, watery lunch meat, and processed cheese.
And then there are italic, mile high, entree worthy sandwiches– the kind that are stacked with meats and vegetables and sauces and held together by two sturdy pieces of warm grilled bread. The kind that can’t be contained by a zip lock baggie. The kind stabbed through the middle with a giant flag toothpick. The kind that force you to temporarily unhinge your jaw just to take a bite.
This, my friends, is a sandwich.
When we first got married, one of the Mr. and I’s favorite snacks was grilled pita bread sprinkled with garlic salt then dunked in hummus. I think we had it almost every day for the first few months. (This may have been because I couldn’t cook, like, at all).
Like most of our phases, the grilled pita phase died out and was forgotten, until about a month ago, when we resurrected it, and put it in a club sandwich.
It’s amazing how a few years of practice in the kitchen and the discovery of prosciutto can transform a simple snack. This sandwich has big, bold flavors. It’s the kind of sandwich you’ll want to eat for dinner, and then eat again for lunch the next day.
Let me break it down for ya.
The sandwich starts with our favorite grilled pita–brushed with olive oil, sprinkled with garlic salt and warmed in a skillet until golden.
Half of a pita bread is topped with deli sliced chicken breasts and rolls of prosciutto.
Another half of pita is smeared with a rosemary lemon aioli and placed on top of the prosciutto.This is getting good, right?
Then comes the veggies: lettuce, roasted red pepper, cucumber, squash, and tomato.
A sprinkling of salt and pepper.
One last piece of pita bread.
And there you have it. Mediterranean Club Sandwich perfection. This sandwich is stacked with good things. It’s fresh and savory, herby and garlicky. It’s a sandwich, in the truest sense of the word.
Note: If you cannot get your face around this sandwich, you can always make it less tall by cutting out the middle slice of pita and using less meat and/or veggies. But I have to say, the temporary awkwardness of trying to fit that first bite into your mouth is totally worth it in the end. Just go for it.
- 1½ pita breads
- 2 teaspoons olive oil
- Garlic salt
- Black pepper
- 2 slices prosciutto
- 4 slices turkey breast
- 2 slices romaine lettuce
- 1 jarred roasted red pepper, cut into strips
- ½ cucumber, thinly sliced
- ½ small yellow squash, thinly sliced
- 1 tomato, thinly sliced
- ¼ cup mayonnaise
- Juice of half a lemon
- Assorted fresh herbs (I used rosemary and basil)
- Heat a skillet over medium heat. Brush both sides of pita bread with olive oil and sprinkle with garlic salt and black pepper. Place pita in the hot skillet and heat until slightly browned. Flip and do the same thing on the opposite side. Remove to a plate and cut the whole pita in half so you have 3 halves of pita.
- Meanwhile, whisk together miracle whip and lemon juice and season to taste. Set aside.
- Begin layering the sandwich by laying one of the halves of grilled pita on a cutting board. Tear proscuitto slices in half short ways then roll them into loose rolls. Layer the proscuitto rolls and turkey slices evenly across the first half. Spread mayo mixture evenly on another pita half. Place it face down on top of the turkey.
- On top of the second pita, layer lettuce, roasted red pepper, tomato, cucumber, and squash. I tried to arrange mine with a clear split in the middle so it would be easy to cut.
- Spread mayo on the final pita and place it face down on top of the squash. Grab the biggest chef's knife you have and a friend if you have one close. Have the friend hold each side of the sandwich down while you quickly chop it through the center. Serve with potato chips.
Recipe by Neighborfood
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