Mediterranean Club Sandwich

Heat a skillet over medium heat. Brush both sides of the pita bread with olive oil and sprinkle evenly with garlic salt and black pepper. Place pitas in the hot skillet and heat until slightly browned. Flip and do the same thing on the opposite side. Remove to a plate and cut the whole pita in half so you have 3 halves of pita.

Meanwhile, whisk together mayonnaise, lemon juice and chopped herbs for the aioli. Add salt and pepper to taste. Set aside.

Begin layering the sandwich by laying one of the halves of grilled pita on a cutting board. Tear the proscuitto slices in half (working from the short side) then roll them into loose rolls. Layer the proscuitto rolls and turkey slices evenly across the pita half. Spread the aioli evenly on one side of another pita half. Place it face down on top of the turkey.

On top of the second pita, layer lettuce, roasted red pepper, tomato, cucumber, and squash. I tried to arrange mine with a clear split in the middle so it would be easy to cut.

Spread mayo on the final pita and place it face down on top of the squash. Grab the biggest chef’s knife you have and a friend if you have one close. Have the friend hold each side of the sandwich down while you quickly chop it through the center. Serve with potato chips.