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Mediterranean Pita Sandwich with Chutney Pesto

Mediterranean Pita Sandwich with Chutney Pesto is a healthy-ish meal and perfect for meal-prepping.
5 from 1 vote
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course Main Course
Cuisine Indian Fusion, Mediterranean
Diet Vegetarian, Vegan option, Gluten-free option
Servings: 5 pita sandwiches
Calories: 254kcal
Author: Nisha

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.

Notes

For a vegan option - use vegan feta cheese and vegan mozzarella cheese.
For a gluten-free option - use gluten-free pita bread.

 

Nutrition

Calories: 254kcal | Carbohydrates: 12g | Protein: 11g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 562mg | Potassium: 665mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5046IU | Vitamin C: 24mg | Calcium: 275mg | Iron: 3mg
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