Crispy Pita BLT's

Pack this sandwich full of fresh produce from the backyard garden or local farmer's market, and wow lunch guests with just-picked flavor.

Prep: 35 min.  Bake: 15 min.  Makes: 4 servings

• 1/3 c. mayonnaise
• 1 garlic clove, minced
• 1/4 tsp. grated lemon peel
• 1/4 c. all-purpose flour
• 3/4 c. fat-free milk
• 1 c. panko (Japanese) bread crumbs
• 2 med. yellow summer squash, cut into 1/4 in. slices
• 2 jalapeno peppers, seeds removed and cut into 1/4 in. slices
• cooking spray
• 8 pita pocket halves
• 8 romaine halves
• 8 slices tomato
• 16 cooked bacon strips, halved

1. In a small bowl, mix the mayonnaise, garlic and lemon peel. Cover and chill until serving.
2. Place flour, milk and bread crumbs in three separate shallow bowls. Coat sliced squash and jalapeno slices with flour, then dip each in milk and coat with bread crumbs. Place on baking sheets coated with cooking spray. Spritz vegetables with additional cooking spray.
3. Bake at 475 degrees for 12-14 min. or until golden brown, turning once.
4. Spread mayonnaise mixture inside pita halves; fill each half with lettuce, tomato slice, bacon and breaded vegetables. Serve immediately.