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.
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| 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!!
