1 pita pocket

1 tablespoon light mayonnaise, optional

Freshly cracked black pepper to taste, optional

2 romaine lettuce leaves

½ roasted red bell pepper (see below)

2 slices cooked ham

1 tablespoon (or to taste) prepared mustard

• Cut around the edges of the pita to separate the pita into 2 rounds. If using the mayonnaise, spread it over the inside of each pita half. Sprinkle with pepper, if desired.

• Wash the lettuce leaves and drain. Cut the roasted red pepper into bite-sized pieces.

• Lay a lettuce leaf on 1 of the pita halves. Lay 1 slice of the ham on top of the lettuce and spread some of the mustard on top. Place a few pieces of red pepper on top of the ham, add another piece of lettuce, and the final piece of ham. Spread the remaining mustard on the final ham slice. Lay the other pita half on top of the ingredients and close up the sandwich. Cut the sandwich into 4 quarters.

How to Roast a Bell Pepper

Place the pepper side down (not standing up) on a broiling pan. Brush the top side of the pepper with balsamic vinegar. Turn over and brush the other side with olive oil. Broil the pepper for about 15 to 20 minutes, turning frequently, until the skin is blackened and charred. Then place the pepper in a sealed plastic bag, and leave it in the bag for at least 10 minutes. Remove from the bag and peel off the skin. Remove the stem and the seeds. To serve, cut into cubes or lengthwise into strips.