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Mediterranean Pita Sandwich with Chutney Pesto is a healthy-ish meal and perfect for meal-prepping.
India meets the Mediterranean in this dish. A Mediterranean-inspired sandwich flavored with a cilantro mint chutney pesto. This dish comes together quickly and makes the perfect weeknight meal.
What is Chutney Pesto?
Chutney Pesto is essentially Indian chutney prepared with mint, cilantro, lemon juice, spices, and oil. Chutney typically does not consist of oil, however pesto does. For my Chutney Pesto, I basically added some olive oil to make the perfect Indian-Mediterranean spread.
How can I meal-prep this dish?
This dish is perfect for meal-prepping. Simply prepare the Chutney Pesto and saute the veggies in advance. When you’re ready to eat simply assemble and grill the pita sandwiches.
Can I make this recipe vegan, gluten-free?
For a vegan option – use vegan feta cheese and vegan mozzarella cheese.
For a gluten-free option – use gluten-free pita bread.
Tips on making Mediterranean Pita Sandwich:
- Prepare the Chutney Pesto first.
- Next, saute the veggie mixture using onions and spinach.
- Then, assemble the pita sandwich and grill.
Mediterranean Pita Sandwich with Chutney Pesto is:
Flavorful
Delicious
Indian Fusion
Vegetarian
Healthy-ish
How to make Mediterranean Pita Sandwich with Chutney Pesto recipe step by step?
Make Cilantro Pesto
1. In a blender, combine all the ingredients for the cilantro pesto starting with the liquids to make the pesto blendable. If you need to add a couple of tablespoons of water to get the blender going, you may, but that will change the consistency of the pesto.
2. Chutney Pesto is ready. Set aside.
Saute Veggies
1. Slice onions.
2. Heat up a castiron skillet on medium heat, once hot, add 1 tbsp avocado oil followed by the sliced onions. Cook for 5 minutes or until golden.
3. Add the fresh spinach. Season with a little salt. Saute for 3-5 minutes or until the spinach completely wilts.
4. This is what you should have.
Prepare the filling
1. Transfer the sauteed onion-spinach mix to a large bowl.
2. Add sun-dried tomatoes and olives.
3. Add the mozzarella and feta cheeses. Additionally, add some black pepper. No salt is needed as cheese has enough salt.
4. Mix well.
Assemble & Grill
1. Slice whole wheat or white pita bread in half. Spread a generous amount of chutney pesto. Note: I used fresh pita bread from the Farmer’s Market which was amazing.
2. Top one side with the filling.
3. Heat up a castiron grill pan on low-medium heat, once hot, spray avocado oil and place the pita sandwich on it. Cook for about 3 minutes.
4. Flip. Cook on the other side for about 3 minutes.
5. Your pita sandwich is ready. This is what it looks like on the inside – slightly melty.
Enjoy!
More Chutney Pesto Recipes!
- Bombay Grilled Sandwich with Cilantro Chutney
- Spinach Chutney Cheese Toastie
- Pesto Quinoa with Roasted Veggies
- Roasted Tomatoes Burrata Pasta with Pesto
- Pesto Caprese Panini
Mediterranean Pita Sandwich with Chutney Pesto
EQUIPMENT
INGREDIENTS
for Cilantro Pesto
- 3 cups fresh cilantro
- 1 cup fresh mint
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic
- 1/2 inch piece ginger
- 1/2 tsp cumin seeds
- 1/4 tsp salt
- 1 tbsp raw unsalted peanuts
- 1 green chilly
- 1/2 cup ice cubes
- 1-2 tbsp water, if need be
for sauteed filling
- 1 tbsp avocado oil
- 1 large red onion, sliced
- 7 ounces fresh baby spinach
to assemble
- add sauteed onion-spinach mix to a large bowl
- 2 tbsp kalamata olives, chopped
- 1/3 cup sun-dried tomatoes, drained & chopped
- to taste, black pepper
- 1 cup Mozzarella cheese
- 1/2 cup feta cheese
INSTRUCTIONS
Make Cilantro Pesto
- In a blender, combine all the ingredients for the cilantro pesto starting with the liquids to make the pesto blendable. If you need to add a couple of tablespoons of water to get the blender going, you may, but that will change the consistency of the pesto.
- Chutney Pesto is ready. Set aside.
Saute Veggies
- Slice onions.
- Heat up a castiron skillet on medium heat, once hot, add 1 tbsp avocado oil followed by the sliced onions. Cook for 5 minutes or until golden.
- Add the fresh spinach. Season with a little salt. Saute for 3-5 minutes or until the spinach completely wilts.
- This is what you should have.
Prepare the filling
- Transfer the sauteed onion-spinach mix to a large bowl.
- Add sun-dried tomatoes and olives.
- Add the mozzarella and feta cheeses. Additionally, add some black pepper. No salt is needed as cheese has enough salt.
- Mix well.
Assemble & Grill
- Slice whole wheat or white pita bread in half. Spread a generous amount of chutney pesto. Note: I used fresh pita bread from the Farmer's Market which was amazing.
- Top one side with the filling.
- Heat up a castiron grill pan on low-medium heat, once hot, spray avocado oil and place the pita sandwich on it. Cook for about 3 minutes.
- Flip. Cook on the other side for about 3 minutes.
- Your pita sandwich is ready. This is what it looks like on the inside - slightly melty.
