Best Egg And Tomato Salad Sandwiches Pita Bread 226943 Recipes

PITA BREAD SANDWICHES WITH TUNA AND VEGETABLE SALAD

Steps:

• Drain the tuna and cut it into bite-size flakes.
• Chop the celery coarsely. There should be about two cups.
• Cut the onion into quarters. Cut each quarter crosswise into thin slices. There should be about two cups.
• Cut each pepper lengthwise into quarters. Cut each quarter crosswise into thin strips. There should be about three cups.
• If desired, peel the cucumber. Cut the cucumber in half lengthwise. Cut each half crosswise into thin slices. There should be about two cups.
• Cut each tomato crosswise in half. Squeeze gently to loosen the seeds; discard them. Cut the tomatoes into cubes. There should be about two cups.
• In a large mixing bowl, combine the tuna, celery, onions, green peppers, cucumber, tomatoes and parsley.
• In a separate bowl, combine the anchovy fillets, garlic, vinegar, egg yolk and pepper. Start beating with a wire whisk and gradually add the oil. Beat until thickened.
• Pour the sauce over the tuna mixture and toss to blend. Serve inside rounds of pita bread, each cut in half crosswise.

EGG SALAD PITA

Steps:

• Fork mash eggs in a bowl, add onion, horseradish, Worcestershire sauce, mayonnaise, pepper; mix well.
• Open pita bread to make a pocket, spread cream cheese inside on both sides.
• Lay lettuce leaves on bottom, over cream cheese, top with tomato, red pepper and cucumber slices. Spread 1/4 of egg salad in each pita half on top of slices. Add more seasoning if you wish and press together to close.