Rubenesque Sandwich - Clean Eating - cooking recipe

Ingredients

2 pita bread, halves
1 ounce cheddar cheese, Veggie Shreds slices
2 ounces lean ham, low-sodium uncured sliced
1 ounce turkey breast, deli-fresh low-sodium sliced
COLESLAW
2 cups white cabbage, coarsely shredded
1 1/2 cups red cabbage, coarsely shredded
1/2 cup carrot, shredded
1 tablespoon parsley, Italian-leaf chopped
1/4 cup apple cider vinegar
3/4 cup silken tofu
1 teaspoon stevia powder
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt (optional)
SWEET TOMATO DRESSING
1/4 cup silken tofu
5 grape tomatoes, diced
1/4 teaspoon stevia powder
1 dash sea salt (optional)

Preparation

Prepare coleslaw: In a medium bowl, combine cabbages, carrots and parsley. Stir in vinegar, tofu, stevia, pepper and salt, if desired. Cover and marinate in refrigerator for 10 minutes.
Meanwhile, prepare Sweet Tomato Dressing: In a small bowl, stir together tofu, tomatoes, stevia and salt until evenly mixed. While stirring, mash tomatoes to release their juices. Set aside.
Assemble pockets:
Spreading 2 tbsp Sweet Tomato Dressing inside pita (covering both sides).
Place 1/2 oz cheese on bottom of pits.
Add 1 oz ham and 1/2 oz turkey over top of cheese.
Pile about 1/4 cup coleslaw on top of ham and turkey.
Finish with second slice of bread and press firmly.
Broil sandwich in toaster oven or oven for 2 minutes, flip and broil for 2 more minutes.
Serve with 3/4 cup coleslaw on the side.