Hot Italian Chopped Sandwich in Low-Carb Pita Pockets

This is a bit of a take-off of an Italian hot chopped sandwich, but with a low carb pita pocket, and feta cheese instead of the provolone I would have put on the original sandwich.  Not bad at all for a quick, pretty low-carb lunch.

I grabbed a photo before adding the salad to the bottom half of the sandwich, just for you.

Notes:

This makes a really good "regular" sandwich too, on normal Italian bread, or sliders made with the little "Hawaiian rolls", or whatever else you like.  But that's not what we're doing today.

We found these pita pockets that were pretty low carb, so I figured we'd give making a low-card version of this sandwich a hot.

I wouldn't mix in the salt/pepper, mustard, and sub dressing into the salad until the last minute so the lettuce doesn't get wilted.

Feel free to add/modify the meats, cheese, etc.  There's no rules here, I just made this today with what I had on hand.  I had ham, pepperoni, and roast beef in my fridge, I would have used some salami if I had it, and capicola would be great too..   The original recipe used provolone on the sandwiches, so that would work fine here instead of feta if you like.

(Edit from November) Switch up the vegetables too.  Last time I made these I chopped up some Giardiniera, added pickles, lettuce and the sub dressing, and it was probably even better this way.  (Giardiniera recipe coming soon).

I didn't measure any of this, just use whatever amount you think you're going to need for the number of sandwiches you're making.

Ingredients:

• Low-carb pita pockets.  I used Joseph's Flax Oat Bran & Whole Wheat Pita Bread and it worked out great.
• Deli meats...  today I used Ham, Pepperoni, and Roast beef.  Salami, Capicola, or whatever else you like would be great.
• Feta Cheese (since it was going on a pita...  on a sandwich I've always used Provolone, either would be great.)
• Lettuce, shredded
• Olives, thinly sliced.  I used a couple big garlic-stuffed green olives.
• Chopped pickles
• Mustard, (just a bit, didn't want to overpower it)
• Sub Dressing
• Salt/Pepper/Garlic powder to taste
• (Optional, I had a little bit of purple cabbage that I needed to use, so I shredded just a bit of it into the salad also, that's definitely not something that I would have gone out of my way to get for this, but it was good.)

Directions:

• Prep everything

Chop everything down into manageable sizes.  If you have the big sandwich style pepperoni, cut it into quarters, same with salami if you're using it.  Chop up the lettuce, olives, pickles, and set it aside.

• Heat the deli meats

Put the meats into a pan and heat for a few minutes until warmed through.  I let mine go until it starts to actually get some color and fry for a bit, but it's up to you, just warm it through if you want.

• Assemble the salad

As the meats are getting about done, combine the sub dressing, mustard, salt, pepper, garlic powder with the lettuce, olives, pickles.  Mix well.

• Put it together.

Warm the pitas for a few seconds in the microwave, open them up, assemble the meats, cheese, and salad.  Serve immediately while warm.