Crispy Pita BLTs


1/3 cup mayonnaise
1 garlic clove, minced
¼ teaspoon grated lemon peel
¼ cup all-purpose flour
¾ cup skim milk
1 cup panko bread crumbs
2 medium yellow summer squash, cut into ¼ inch slices
Cooking spray
8 pita pocket halves
8 romaine leaves
8 slices tomato
16 cooked bacon strips, halved

  1.  In a small bowl, mix the mayonnaise, garlic and lemon peel.  Cover and chill until serving.
  2. Place flour, milk and bread crumbs in three separate bowls.  Coat sliced squash with flour; then dip in milk and coat with bread crumbs.
  3. Place on baking sheet coated with cooking spray.  Spritz squash with additional cooking spray.
  4. Bake at 450 degrees for 12-14 minutes or until golden brown, turning once.
  5. Spread mayonnaise mixture inside pita halves; fill each half with lettuce, tomato slice, bacon and squash.  Serve immediately.

Cooking With Crevolyn
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