Ingredients
1/3
cup horseradish mustard
2
pita breads (6 inch), cut in half to form pockets
1/2
lb thinly sliced cooked roast beef (from deli)
1
small tomato, thinly sliced
4
slices (1 oz each) provolone cheese
Baby spinach leaves or lettuce leaves
Preparation
Spread mustard on inside of pita pocket halves.
Fill pockets with beef, tomato, cheese and spinach.
