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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…

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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.

Servings
8

Ingredients

  • 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

Preparation

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