Pita Sandwiches. A great sandwich idea for feeding a crowd. Pita Roll Up Sandwiches slathered with Boursin Cheese and Your Favorite Deli Meat. Perfect Pot Luck Sandwich.
I had really big cooking plans for this weekend…and I mean really big. (You’ve got to fold your arms high across your chest and say that last “really big” in your best Ed Sullivan voice.)
My post for the Chef Paul Sliders had me in the mood for more Cajun. I bookmarked a Red Beans and Rice recipe which was to slow cook for hours with ham hocks and andouille sausage in an array of brightly seasoned Cajun spices.
Spooned over some hot steaming white rice the whole thing was then to be slathered in some Brown Cajun Gravy. Oh but wait…there’s more.
Sunday morning leftovers were to be used for Eggs Basin Street. Milk and flour were to be added to the leftover rice and molded into cakes and fried. The rice cakes were to be topped with a scoop of the leftover red beans and a poached egg and the whole thing drizzled with a Cajun béarnaise sauce. Now doesn’t that sound wonderful?
My plans were foiled Friday evening when I ended up with a stomach bug. Even the sound of Hubs clanging dishes around in the kitchen sent me grabbing for pillows to cover my ears.
I even ordered all cooking magazines, gleaming with their beautiful glossy food photos, out of my sight. Saturday night a bowl of clear beef broth tasted wonderful and I could have cared less about Chef Paul and his “feast”.
So, with all that said, let’s take a look at a platter of pita sandwiches I made a couple of months back for a potluck event. Easy and so packed with flavor you might want to consider them for next weekend’s food event. Let’s take a look:
Recipe for Pita Sandwiches, Potluck Sandwich Recipe
These pita sandwiches are so easy to make and a great idea if you’re feeding a crowd. A football party crowd comes to mind.
Just be sure to use pocketless pita’s and have fun. These pita sandwiches are so versatile. I’ve used Boursin cheese, mortadella and pastrami.
But make them your own, by using a different brand of flavored spreadable cheese, your favorite sandwich deli meat and spices. Mix and match, roll them up and top them with a pickle or as I have done, a small pepperoncini pepper.
If you do make these, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.
And if you have a favorite pita sandwich recipe, let me know, I love a good sandwich and will give them a try.
More Sandwich Recipe Ideas, Party Sandwiches for a crowd
We love a good sandwich and if you do too, don’t miss my Sandwich Category. You’ll find some great ideas. You’ll find the most popular party sandwich idea on my site for Sloppy Joes for 60. A recipe from my old church cookbook.
What to Serve With Pita Sandwiches. Pot Luck Side Dish Recipes
- Calico Beans
- Pineapple Slaw with Jalapeno Buttermilk Dressing
- Pioneer Woman’s Best Macaroni Salad
- Loaded Baked Potato Salad
- Best Pasta Salad Recipe – EVER
- Hearty Pea Salad
Pita Roll Up Sandwiches
Ingredients
- 1 package pocketless pitas
- 1 package Boursin Cheese
- 1 pound Mortadella
- 1 pound Pastrami or any of your favorite deli meat
- 1/2 teaspoon Tarragon
- 1/2 teaspoon Basil
- 1 bunch Chives fine diced
- 1 bunch radishes thin sliced
- 1/2 cup sun-dried tomatoes slivered
- pepperoncini for garnish
Instructions
- Lay out your pita rounds and spread on a good layer of the Boursin cheese. Top with a few nice layers of the deli meats. Sprinkle on some basil, tarragon and chives. Add a layer of thin-sliced radishes and slivered sun-dried tomatoes. Roll them up. Slice them in half on the diagonal for bite sized sandwiches. Secure each half with a toothpick which has been speared with a small pepporncini.
Nutrition
Pita Roll-Up Sandwiches …It’s What Could be for Super Bowl.
Seriously? You’re old enough to remember what Ed Sullivan sounded like? :^)
Seriously! 🙂
I hate it when sickness gets in the way of my best laid plans! I hope you’re feeling better now! These sandwiches sound delicious. All the meat and cheese SCREAMS superbowl!
Joanne…I was pissed! The first time in two weeks I had planned a big cooking weekend. Pre-shopped and everything so I could get up bright and early Sat. Morning and go to work…. oh well, it’s all in the freezer and I can make up for it this weekend. 🙂
You had me at pastrami…
I didn’t used to enjoy pastrami until I went to Katz Deli in NYC. I know it’s touristy, but oh my. Who knew pastrami could taste so good? I haven’t stopped thinking about it since.
While I love chips and dip for Superbowl, I think it’s smart to go with sandwiches. We need sustenance!
Sara, I’m not sure I’ve ever had a “good” pastrami, but it always tastes good to me. 🙂
These are an excellent Super Bowl treat! Or anytime for that matter. Hope you’re feeling better!
Hope you’re on the mend, Lea Ann. Take it easy…sometimes it comes back.
Love your pita wraps. So many things to add if one wants. We love Boursin.
I’m on the mend, but still not a lot of cooking or eating going on. I agree, so versatile. Isn’t Boursin just the best?