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1
Heat a skillet over medium heat.
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2
Brush both sides of the pita bread with olive oil and sprinkle evenly with garlic salt and black pepper.
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3
Place pitas in the hot skillet and heat until slightly browned.
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4
Flip and do the same thing on the opposite side.
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5
Remove to a plate and cut the whole pita in half so you have 3 halves of pita.
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6
Meanwhile, whisk together mayonnaise, lemon juice and chopped herbs for the aioli.
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7
Add salt and pepper to taste.
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8
Set aside.
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9
Begin layering the sandwich by laying one of the halves of grilled pita on a cutting board.
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10
Tear the proscuitto slices in half (working from the short side) then roll them into loose rolls.
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11
Layer the proscuitto rolls and turkey slices evenly across the pita half.
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12
Spread the aioli evenly on one side of another pita half.
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13
Place it face down on top of the turkey.
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14
On top of the second pita, layer lettuce, roasted red pepper, tomato, cucumber, and squash.
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15
I tried to arrange mine with a clear split in the middle so it would be easy to cut.
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16
Spread mayo on the final pita and place it face down on top of the squash.
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17
Grab the biggest chefs knife you have and a friend if you have one close.
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18
Have the friend hold each side of the sandwich down while you quickly chop it through the center.
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19
Serve with potato chips.
