For a delicious, hearty, yet vegetarian sandwich, consider this recipe, from the American Diabetes Association:

Avocado Spread
1 large avocado (about 7 oz.)
1 small plum tomato, diced
2 Tbsp. finely minced red onion
2 tsp. fresh lemon juice

Vegetables
2 roasted red peppers, homemade or jarred, drained
2 roasted yellow peppers, homemade or jarred, drained
½ cup sliced rehydrated sun-dried tomatoes (not packed in oil)
2 Tbsp. coarsely chopped pitted black olives

Dressing
2 Tbsp. balsamic vinegar
2 tsp. Dijon mustard
1 garlic clove, finely minced
¼ tsp. sugar
2½ Tbsp. olive oil
Kosher salt and fresh-ground black pepper to taste

2 cups coarsely chopped fresh arugula leaves
2 large whole wheat pita breads, cut in half to form a pocket

Put it together:
Makes 4 servings
Serving size: ½ large pita pocket
Preparation time: 10 minutes

1. Cut open the avocado and scoop out the flesh, discarding the pit and skin. In a small bowl, mash the avocado with a fork or potato masher until fairly smooth. Mix in the plum tomatoes and red onion. Add the lemon juice and set aside.
2. Combine the roasted red and yellow peppers, sun-dried tomatoes, and olives in a bowl. Set aside.
3. For the dressing, whisk together the vinegar, mustard, garlic, and sugar. In a thin stream, slowly add the olive oil, whisking constantly. Season with salt and pepper to taste.
4. Assemble the sandwich: Spread the avocado mixture on the insides of the pita bread. Place the arugula leaves in the bottom of each pita pocket. Combine the dressing with the roasted pepper mixture, and fill the pita pocket with it. The sandwich is ready to serve.

Looking for more great recipes? Check out the American Diabetes Association site at American Diabetes Association:

You can find this recipe in its original posted form at: http://forecast.diabetes.org/recipes/mediterranean-vegetable-pita-sandwich-avocado-spread