Stuffed pita bread
I got this recipe for stuffed pita bread, from a friend years ago, and when I did it again lately, I thought I needed to share it with you. The composition of the ingredients may sound funny at first, but it is super delicious, give it a try.
For three to four people:
1 pita bread (make this flatbread a kebab)
1 glass (substitute) salmon schnitzel (about 125 g)
about 150 g mayonnaise
2 - 3 big tomatoes
6 - 8 slices of salami
6 - 8 slices of cheese, depending on size
First you cut the pita bread into handy pieces. Mostly they are quartered, but I have the experience that they eat better if they cut in half and then in third, so you have a total of six pieces. Then you cut each part open, but not through. Just so that you have a bag (as it is done with the doner kebab).
Then you mix the salmon substitute schnitzel with the mayonnaise and spread the pita bread pieces from above and from below. I would advise against taking the salmon substitute salads. Most of the time it is not so tasteful and it depends on the intense taste of salmon substitutes.
Next you wash the tomatoes and slice them. You may be a little thicker, so about half a centimeter. With the slices of tomato you cover the pieces of bread. Then comes a slice of salami and on top a slice of cheese. The best thing you do not let it look out from the surface, otherwise it just dries up. I always cut the ingredients so that they fit exactly into the piece of bread.
Finally, fold the whole thing together, press a bit firmly and place it on the grid. So that the melting cheese does not so much on the floor of the oven, I have covered the rust with aluminum foil.
In the preheated oven (180 ° C circulating air), the pita bread is baked on a medium rail for 10 to 15 minutes. It is important not to let the bread too long in the oven, otherwise they are too crisp and eat stupid, because everything crumbles. I had a baking time of 12 minutes lately and they were perfect. Not too crisp, but not too soft.
