This recipe is inspired by a vegan pita sandwich at one of my new favorite local bakeries, Skull and Cakebones. I was craving it something fierce the other day and after getting one, I decided I had to figure out how to recreate it at home. It’s easy to adapt this recipe to be vegan- just use your favorite vegan yogurt substitute in the dill sauce.
The only things you have to prepare yourself are the yogurt sauce and the pickled carrots, which both are so easy. I love throwing these pickled carrots on sandwiches of all kinds- they add a sweet and tangy punch that can make any sandwich (or veggie burger!) extra special. You’ll need store-bought, prepared hummus and tabbouleh as well (but if you want to make your own hummus or tabbouleh, go on with your bad self).
I honestly don’t know how I’m going to make any other sandwich, ever. I know the day will come, but right now, all I want is a big pile of these sandwiches ready to go at all times in my fridge. Here’s a trick to working with pita. I used pita flatbread, meaning it didn’t have “pockets” to stuff. I rolled it up like a gyro sandwich. Pita can be a bit dry and crumbly, which means it has a tendency to break apart. I recommend wrapping the pita in a damp paper towel and microwaving it for about 10 seconds, or until just warmed up, before making the sandwiches. This will make it a bit more malleable and less likely to break. I also wrapped mine in foil (but used parchment for the photos because it’s prettier!) so it held together better while I was eating it (like a burrito). Here’s the recipe for the ULTIMATE vegetarian pita sandwich!
