Molly’s Pocket Sandwich

I first tasted these sandwiches at a Crossroads Mall restaurant in Salt Lake City (around 1984), called Molly’s Pockets.  My awesome cousin, Micki, and I would eat there often.  When I changed jobs and went to work for an insurance company in North Salt Lake, my co-worker, Louise Ballantyne, told me she used to work there.  I was so thrilled to be able to ask her what was in that sauce that was put on the sandwiches.  She revealed the secret ingredient of CURRY POWDER in ranch dressing that made these sandwiches so memorable and tasty.

 

I don't have a picture of these delicious sandwiches.  I'll have to attempt to take one when we eat them next.

INGREDIENTS:

Pita Bread (sliced in half); or flat bread or flour tortillas would work fine too.

Avocados (mashed up with a little salt & pepper, lemon juice)

Tomatoes (sliced thinly)

Sunflower seeds, roasted & salted

Alfalfa sprouts

Cheddar cheese, grated

Ranch Dressing with curry powder to taste

DIRECTIONS:

Cut the pita bread in half and open up the pocket. The next ingredients are placed in layers on one side of pita bread: Spoon smashed avocado on one side. Place two slices of tomatoes on top of avacados, sprinkle with sunflower seeds, then alfalfa sprouts. Put cheese on top. Now drizzle the ranch dressing mix on the top and eat up!!

Tomato Soup w/Grilled Cheese Sandwich

Campbell's Tomato Soup, made just like the directions (my family loves this)
sandwich bread
medium cheddar cheese
croutons

We like to have open-faced grilled cheese sandwiches.  Slice the cheese and put on top of the bread.  We broil them in the oven until the cheese is bubbly.

We like to put croutons or cut up cubes of cheese into the tomato soup.