Roasted Vegetable Hummus Sandwich

Ingredients

1 Chicago Style Pita Fold (1029)
2 oz. Provolone Cheese Slices
2 oz. Roasted Red Pepper Hummus (4310)
1 oz. Thinly Sliced Tomatoes
1 oz. Baby Spinach Leaves
4 oz. Roasted Vegetable Mixture

Directions

Preparation Instructions:
1. Thaw pita bread (thaw enough for day’s usage) in bags out of box at room temperature at least 3 hours prior to use. Do not refrigerate bread.
2. Roasted vegetable mixture: make the following: 1 lb. eggplant, diced 2 inches, 1 lb. zucchini, diced 2 inches, ½ lb. white onion, diced 1 inch, 1 tsp. Salt, ½ tsp. Pepper, 1 tsp. garlic, minced, 1 oz. olive oil, ½ tsp. Italian seasoning. Toss all ingredients in a bowl and pour onto a sheet pan. Roast vegetables at 350ºF for 20 minutes in a preheated oven.
3. Lightly oil one side of the pita bread with vegetable or corn oil 
4. Place on a heated (350-375) flat top grill cook pita bread on both sides for 20-30 seconds per side to a light brown color

Tip: Do not use any flavored oils on pita, this will change the taste of the pita. (Use liquid margarine product to add flavor to your pita bread)

5. Take pita bread from grill and place pita bread with bumpy side up on sandwich paper.

Tip: Never serve pita with the bumpy side on the outside of sandwich, the appearance of the sandwich is not appealing to the customer

6. Place 2 oz. Provolone cheese on pita bread
7. Spread 2 oz. Roasted red bell hummus onto cheese
8. Top sandwich with thinly sliced tomato halves, roasted vegetable mixture and baby spinach

Tip: Tomatoes should be cut into halves and sliced approximately 1/4” thick.

9. Top sandwich with warmed pita bread and serve.