A Godfather You Can’t Refuse

Years ago, the Sagebrush Cantina in Calabasas served a terrific sandwich called the Godfather. Unlike more traditional Italian Godfather sandwiches, this one was served on pita bread. The sandwich has disappeared from the restaurant’s menu but not from my memory.

I never got the recipe, but this is a close copy. What makes the sandwich special is the blend of avocado and cream cheese--spiked with a little hot pepper sauce--that’s spread on the pita.

For a light dessert, slice a few ripe nectarines and drizzle with a mixture of yogurt and honey.

Menu (30 MINUTES OR LESS)

Godfather Sandwich

Potato Chips

Nectarines with Honey Yogurt

COUNTDOWN

10 minutes before: Prepare lettuce mixture.

6 minutes before: Prepare avocado spread.

4 minutes before: Assemble sandwiches.

1 minute before: Prepare dessert.

INGREDIENTS

STAPLES

Honey

Hot pepper sauce

Onion

Bottled Italian salad dressing

SHOPPING LIST

Alfalfa sprouts

1 ripe avocado

8 slices Cheddar cheese

1 (3-ounce) package cream cheese

1 small package Jack cheese

1 small package Black Forest ham

1 head lettuce

4 nectarines

1 (2 1/4-ounce) can sliced black olives

1 package (6-inch) whole-wheat pitas

1 large bag potato chips

1 tomato

1/2 pound sliced roasted turkey

1 (8-ounce) carton plain yogurt

GODFATHER SANDWICH

2 cups finely chopped lettuce

1 small tomato, finely chopped (about 1/2 cup)

1/2 cup alfalfa sprouts

1 (2 1/4-ounce) can sliced black olives, drained

2 tablespoons finely chopped onion

3 tablespoons bottled Italian salad dressing

1 avocado

1 (3-ounce) package cream cheese, softened

2 to 3 drops hot pepper sauce

4 (6-inch) whole-wheat pitas

8 slices Cheddar cheese

4 slices Black Forest ham

8 slices Jack cheese

4 slices roasted turkey

Salt, pepper

Combine lettuce, tomato, sprouts, olives, onion and dressing in medium bowl. Set aside.

Mash avocado with fork in small bowl. Blend in cream cheese and hot pepper sauce.

Divide pitas in half, making 8 full circles. Spread 1/8 avocado mixture on inside of each circle.

Layer 2 slices Cheddar cheese, 1 slice ham, 2 slices Jack cheese and 1 slice turkey on 4 circles. Sprinkle with salt and pepper to taste. Divide lettuce mixture among each. Top with remaining 4 pita circles, avocado mixture side down. Cut each sandwich in half. Stack 2 halves of each sandwich in club sandwich fashion and cut into thirds.

4 servings. Each serving:

565 calories; 1,103 mg sodium; 77 mg cholesterol; 35 grams fat; 41 grams carbohydrates; 26 grams protein; 1.53 grams fiber.

NECTARINES WITH HONEY YOGURT (LOW-FAT COOKING)

4 nectarines

1/2 cup plain yogurt

1/2 tablespoon honey

Slice nectarines into 4 individual dessert bowls.

Combine yogurt and honey. Drizzle evenly over each dish of nectarines.

4 servings. Each serving:

101 calories; 26 mg sodium; 4 mg cholesterol; 2 grams fat; 20 grams carbohydrates; 3 grams protein; 0.55 gram fiber.

(BEGIN TEXT OF INFOBOX / INFOGRAPHIC)

CHEF’S TIP

To peel a ripe avocado, cut it in half lengthwise, all the way around the pit. Holding the fruit between the palms of your hands, gently twist the halves until they separate. Remove the pit by carefully striking it with a sharp knife, embedding the blade. Rotate the knife to loosen the pit, then lift it out. Remove the avocado skin with your fingers or the knife blade.

*

Tea towel from Siblings, Malibu. Platter from terra Cotta, Los Angeles.