Vegetariano
 
  Spinach, artichoke, olive and tomato with melted Parrano.  
     
     
 
  • 1 pita pocket opened up
  • 2 slices Parrano
  • 1 heaping tbsp. chopped cooked spinach—see below
  • 1 heaping tbsp. chopped artichoke hearts—see below
  • 1 tbsp sliced black olives
  • 3-4 tomato slices
  • Salt and pepper to taste
  
     
 
  1. Preheat oven to 400F.
  2. Place the bottom of the opened pita bread on a baking sheet. Add one slice Parrano and then top with spinach, artichoke hearts, olives and tomatoes.
  3. Season with salt and pepper and then place the second slice of Parrano over the tomatoes. Cover with the pita top and bake in a hot oven for 4-5 minutes until the cheese is melted and the sandwich is hot. Serve hot.
  4. Variation—for a more pressed sandwich: Rub the exterior of pita with olive oil and place on a baking sheet. Place baking sheet on top of the sandwich to weigh it down and bake.

For the spinach
Defrost a package of frozen spinach and drain well. Squeeze out all extra moisture and chop well. Sauté the spinach with olive oil, chopped garlic and a pinch of chile peppers, add salt to taste.

For the artichokes
Roughly chop marinated artichoke hearts (drained). Alternatively defrost a package of frozen artichoke hearts and chop coarsely in a food processor. Toss with a small amount of Italian Vinaigrette.

The prepared spinach and artichokes will be enough to yield 6-8 sandwiches.