Smoked Mozzarella-Snap Pea Sandwiches


Halving the sugar snap peas lengthwise into little "boats" makes them easier to eat in a sandwich. Try this recipe with pasta instead of pita bread: Make the snap pea mixture, toss it with hot pasta, cover it with mozzarella slices and place under the broiler for 2 to 3 minutes.

  • 8Servings


  • 1 Tbs. olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 lb. shiitake mushrooms, stemmed and sliced
  • 1 lb. sugar snap peas, halved lengthwise
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 3 Tbs. balsamic vinegar
  • 4 oz. smoked mozzarella cheese, cut into 8 slices
  • 4 whole wheat pita breads, halved


1. Preheat oven to 350°F.

2. Heat oil in large skillet over medium heat, and sauté onions about 3 minutes, or until translucent and tender. Add garlic and shiitake mushrooms, and cook about 5 minutes, stirring often, until soft. Add snap peas, salt and pepper, and cook 3 minutes more. Stir in balsamic vinegar, and adjust seasonings, if necessary.

3. Halve mozzarella slices. Place two halves inside each pita. Spoon 1 cup snap pea mixture into each pita. Put in oven or toaster oven just long enough to melt cheese, and serve.

Nutrition Information

  • Calories: 140
  • Carbohydrate Content: 17 g
  • Cholesterol Content: 10 mg
  • Fat Content: 5 g
  • Fiber Content: 3 g
  • Protein Content: 7 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 380 mg
  • Sugar Content: 5 g