A quick and easy recipe for toasted whole wheat pita sandwiches filled with melted Swiss cheese, creamy avocado, fresh baby spinach, and a touch of mayo, seasoned with flaky sea salt and fresh ground pepper.
1. Preheat the oven to 350F.
2. Slice the pitas in half and gently open each pocket. Stuff a crumpled piece of parchment paper into each one to help hold them open. Brush the outsides with olive oil and bake for about 8 mins, until the edges are toasted and crisp.
3. Remove the parchment paper and spread a thin layer of mayo on the inside of each pita half. Sprinkle with flaky salt and a few grinds of black pepper. Add two halved slices of cheese to each pita (or one slice per pita for a lighter option), followed by 1/4 of the sliced avocado. Fill the remaining space with a handful of spinach. Finish with an extra sprinkle of flaky salt, if desired. Enjoy!
