• 1 Whole-wheat or plain pita
• 1 oz Sliced, reduced-fat cheese (Jarisberg, Monterey Jack, Cheddar or mozzarella)
• 3 sl Tomato, paper-thin
• 1/3 c Alfalfa sprouts
• 4 sl Dill pickle, paper-thin
• 3 Bell pepper rings, red, yellow, or green -- paper thin -- seeds, stems and ribs removed
• Vegetable-oil cooking spray

1. Cut a thin strip from one side of the pita. Carefully open the pita to make a pocket for the filling.
2. Place one slice of cheese in the pita pocket. Slide in the tomates; add the alfalfa sprouts and top with the pickle slices and pepper rings. Then add the remaining cheese slice.
3. Heat a medium (8-10") skillet over medium-high heat until hot enough to evaporate a drop of water upon contact. Spray with a vegetable-oil cooking spray. Add the sandwich; cook, covered, over medium-low; heat, turning once, until browned on both sides, about 10 minutes.

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