Ingredients
- 4 pita bread rounds
- 4 large lettuce leaves, washed and patted dry
- 8 ounces thinly sliced ham
- 1 can (15 ounces) Pacific Northwest Canned Pears, slices, drained
- 8 ounces cheddar cheese, sliced
- Ranch salad dressing
Method
To assemble the sandwiches, cut the pita pockets in half and line each half with a piece of lettuce. Add ham, pear slices and cheese to fill each pocket evenly. Drizzle the filling with ranch dressing as desired and serve.
Servings
Makes 4 servingsIngredients
- 24 pita bread rounds
- 48 large leaves lettuce
- 3 pounds thinly sliced ham
- 6 cups Pacific Northwest Canned Pears, slices, drained
- 48 slices (about 3 pounds) cheddar cheese
- 3 cups ranch dressing
Method
For each serving, cut a pita in half and line each one with a lettuce leaf. Fill each half with 1 ounce ham, 1/4 cup pear slices and 1 slice cheese, and drizzle with 1 tablespoon dressing just before serving.
Servings
Makes 24 servingsIngredients
- 19 each pita pockets, whole grain
- 1 no. 10 can pears, Pacific Northwest, canned, diced, extra light syrup, drained*
- 13 oz lettuce, romaine, EP
- 5 lbs 2 oz turkey ham, fully cooked, sliced, chilled or frozen
- 1 lb 3 oz cheese, cheddar, sliced, 1/2 oz per slice
- 1 qt + 3/4 cup ranch dressing
Method
1. Thaw pita pocket at room temperature overnight. Proper thawing will aid in handling the product without breaking and cracking.
CCP: No bare hand contact with ready to eat food.
2. Drain pears. Note: Best to drain pears overnight to remove maximum amount of liquid.
3. Shred lettuce. Cut romaine head in half lengthwise through root end of lettuce. Rinse both halves thoroughly. Make 1 lengthwise cut leaving each root half intact, then cut across to make ¼” strips. Rinse cut romaine under running water and drain well. Salad spinner recommended. Set aside.
CCP: Hold at 41° F or lower.
CCP: No bare hand contact with ready to eat food.
4. Cut pita rounds in half. To assemble pita, place ¼ c romaine lettuce into pocket. Layer turkey ham (1.5 oz eq M/MA) and 1 slice of cheddar cheese on top of romaine. Using a #16 scoop, add ¼ cup diced pears. Using a 1 oz ladle or condiment pump, dress pocket with 1 oz ranch dressing. Serve 1 pocket immediately. Avoid holding for long periods of time to prevent pita from becoming soggy.
CCP: Hold and serve at 41° F or lower.
*We recommend using only U.S. grown and canned pears for the best flavor, quality, texture and yield.
