Catalina Club Recipe

Prepare spread

Drain artichoke hearts well, then place them in a food processor. Add softened cream cheese, mayonnaise, grated Parmesan, minced garlic, lemon zest, salt, and pepper.

Pulse the mixture until mostly smooth but still slightly textured (about 20–30 seconds). If the mixture is too thick, add up to 1 teaspoon olive oil and pulse once or twice to incorporate. Taste and adjust salt, pepper or lemon zest as desired. Transfer to a small bowl and refrigerate while assembling sandwich if making ahead.

Halve and pit the avocado. Scoop flesh into a bowl and mash with a fork until slightly chunky. Stir in 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/2 teaspoon black pepper. Adjust seasoning to taste. Keep covered with plastic wrap pressed to surface if not using immediately to minimize browning.

Preheat a skillet or grill pan over medium heat. Lightly brush both sides of each pita with melted butter or olive oil.

Spread about half of the creamy artichoke spread evenly across the interior of each pita (about 2 tablespoons per pita).

Layer 4 oz (half of the turkey) inside each prepared pita, distributing slices so they lie flat.

Break the cooked bacon strips in half if necessary and place 2 slices inside each pita on top of the turkey.

Spoon half of the mashed avocado (about 1/2 avocado) into each pita and gently spread over the turkey and bacon.

Top with a generous handful of sprouts (about 1/2 cup per pita). Season lightly with a pinch of salt and a grind of black pepper if desired.

Place the filled pitas seam-side down on the preheated skillet or grill pan. Cook 2–3 minutes per side, pressing gently with a spatula, until the pita is golden and warmed through and the fillings meld. If your pan is very hot, reduce to 1–2 minutes per side to avoid burning.

Remove from heat, let rest 1 minute, then slice each pita in half and serve immediately.