Okay, so I realize that this may not be the most glamorous or exotic of posts, but toasty ham and cheese pitas are one of my favorite lazy dinners.  My dad used to make them for me when I was little and I remember being very impressed with this bit of culinary prowess.

ingredients

pitas
deli ham (shaved is crucial)
provolone cheese
mayo
butter
good grainy mustard

 

cheese

 

Slice the pita open around the edges so you end up with two flat disks rather than pockets. Spread some mayo and then layer the ham and cheese.

 

saute

 

Now, there are many ways to go forward with the toasty aspect. I generally like cooking the sandwich on the stove, but the toaster oven, oven or panini press are also excellent options.

toasty

 

If you are going the stove top or panini press route, spread a little butter on the outside of the pita and toss it in the hot pan. Cook until the bottom crisps and the cheese is starting to get runny and then flip it over until the other side gets crispy as well.

sliced 3

 

Remove the pita to a cutting board and cut into quarters with a big knife. (Clearly this step is crucial to the overall outcome.) Then spoon out some good grainy mustard onto a plate and pile on the pita. I like to spread the mustard on with a knife while as I eat. For some reason that appeals to me more than spreading the mustard on the inside of the sandwich. Go figure. And don’t forget, if you’re eating the ham and mustard, it would be a darn shame to miss out on the beer drinking opportunity that this provides.

Yeah, see how we’re missing a quarter here? I ate it already. Couldn’t resist.

Toasty Ham & Cheese Pita
 
Recipe By:
Ingredients
  • pitas
  • deli ham (shaved is crucial)
  • provolone cheese
  • mayo
  • butter
  • good grainy mustard
Instructions
  1. Slice the pita open around the edges so you end up with two flat disks rather than pockets. Spread some mayo and then layer the ham and cheese.
  2. Now, there are many ways to go forward with the toasty aspect. I generally like cooking the sandwich on the stove, but the toaster oven, oven or panini press are also excellent options.
  3. If you are going the stove top or panini press route, spread a little butter on the outside of the pita and toss it in the hot pan. Cook until the bottom crisps and the cheese is starting to get runny and then flip it over until the other side gets crispy as well.
  4. Remove the pita to a cutting board and cut into quarters with a big knife. (Clearly this step is crucial to the overall outcome.) Then spoon out some good grainy mustard onto a plate and pile on the pita.