Turkey Grape Pita

The Turkey Grape Pita recipe:

Serves 1

1 Pocket Pita, cut in 1/2
1 slice of Honey Mesquite Turkey breast
1 slice of Peppered Turkey breast
1/2 cup red organic grapes, sliced in half
1/2 to 1 cup fresh spinach leaves
1 T olive oil
2 slices cheese (optional)

Carefully open each half of your pita pocket bread, so you don't tear them. Next, tear or cut each slice of turkey in half. If you have shaved cold cuts, put no more than a handful into each half of your pocket. If you like, you can add the cheese now. Put one slice into each side.

Divide grapes into two even portions and add to each side. For an even awesomer (don't know if that's a word, but...) sandwich, double your grape portions to add more juiciness. I think that adding grapes to this sandwich adds the juiciness needed so it keeps the sandwich from being dry.

Divide spinach leaves into 2 equal portions and put one portion into each pocket. Stuff them in there carefully, but enough so that they won't fall out.

Sprinkle 1/2 Tablespoon of olive oil into each half. Don't use to much or it will leak out of your sandwich. I use extra virgin olive oil (first cold pressed). I don't know what the other olive oils taste like, but feel free to experiment and substitute your favorite olive oil.

If I were serving this (to myself) as a meal, I would serve it with a fruit salad of pineapples chunks, kiwi slices, and strawberries, with yogurt or your favorite fruit dip. Add a fruit smoothie and you have cool, refreshing, summer lunch or dinner.

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