Grilled Cheese & Basil Pesto Pita

Cheese, basil, and sun-dried tomatoes – a taste bud trio that’s very difficult to beat, especially when the cheese is oozing out of a perfectly toasted pita. Sided with a creamy feta & briny olive salad.

Grilled Cheese & Basil Pesto Pita

with kalamata olives

4.8

Hands on Time: 25 - 45 minutes

Overall Time: 30 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Butter (optional)
Photo of Grilled Cheese & Basil Pesto Pita
  1. LET’S START WITH SALAD

    In a salad bowl, toss together the shredded leaves, the chopped olives, the Cucumber half-moons, the crumbled feta, a drizzle of olive oil, and a pinch of pepper.

  2. PERFECT PITA

    In a bowl, combine the pesto, the grated mozzarella, the chopped sun-dried tomatoes, and ½ the torn basil. Open up the halved pita and stuff with the cheesy pesto filling. Brush the outside of the pita with butter (optional) or oil. Place a pan over medium heat. When hot, toast the filled pita until the pita is brown and the cheese is melted, 30-60 seconds per side. Alternatively, grill in a sandwich maker if you have one.

  3. DOUBLE YUM

    Plate up the grilled cheese pita. Garnish with the remaining basil. Side with the feta & olive salad. There are few things better, Chef!

  • Salad Leaves - 20g

  • Pitted Kalamata Olives - 20g

  • Cucumber - 50g

  • Danish-style Feta - 30g

  • Pesto Princess Basil Pesto - 50ml

  • Grated Mozzarella Cheese - 30g

  • Sun-dried Tomatoes - 20g

  • Fresh Basil - 3g

  • Pita Bread - 1

  1. LET’S START WITH SALAD

    In a salad bowl, toss together the shredded leaves, the chopped olives, the Cucumber half-moons, the crumbled feta, a drizzle of olive oil, and a pinch of pepper.

  2. PERFECT PITA

    In a bowl, combine the pesto, the grated mozzarella, the chopped sun-dried tomatoes, and ½ the torn basil. Open up the halved pitas and stuff with the cheesy pesto filling. Brush the outside of the pitas with butter (optional) or oil. Place a pan over medium heat. When hot, toast the filled pitas until the pitas are brown and the cheese is melted, 30-60 seconds per side. Alternatively, grill in a sandwich maker if you have one.

  3. DOUBLE YUM

    Plate up the grilled cheese pitas. Garnish with the remaining basil. Side with the feta & olive salad. There are few things better, Chef!

  • Salad Leaves - 40g

  • Pitted Kalamata Olives - 40g

  • Cucumber - 100g

  • Danish-style Feta - 60g

  • Pesto Princess Basil Pesto - 100ml

  • Grated Mozzarella Cheese - 60g

  • Sun-dried Tomatoes - 40g

  • Fresh Basil - 5g

  • Pita Bread - 1

  1. LET’S START WITH SALAD

    In a salad bowl, toss together the shredded leaves, the chopped olives, the Cucumber half-moons, the crumbled feta, a drizzle of olive oil, and a pinch of pepper.

  2. PERFECT PITA

    In a bowl, combine the pesto, the grated mozzarella, the chopped sun-dried tomatoes, and ½ the torn basil. Open up the halved pitas and stuff with the cheesy pesto filling. Brush the outside of the pitas with butter (optional) or oil. Place a pan over medium heat. When hot, toast the filled pitas until the pitas are brown and the cheese is melted, 30-60 seconds per side. Alternatively, grill in a sandwich maker if you have one.

  3. DOUBLE YUM

    Plate up the grilled cheese pitas. Garnish with the remaining basil. Side with the feta & olive salad. There are few things better, Chef!

  • Salad Leaves - 60g

  • Pitted Kalamata Olives - 60g

  • Cucumber - 150g

  • Danish-style Feta - 90g

  • Pesto Princess Basil Pesto - 150ml

  • Grated Mozzarella Cheese - 90g

  • Sun-dried Tomatoes - 60g

  • Fresh Basil - 8g

  • Pita Bread - 1

  1. LET’S START WITH SALAD

    In a salad bowl, toss together the shredded leaves, the chopped olives, the Cucumber half-moons, the crumbled feta, a drizzle of olive oil, and a pinch of pepper.

  2. PERFECT PITA

    In a bowl, combine the pesto, the grated mozzarella, the chopped sun-dried tomatoes, and ½ the torn basil. Open up the halved pitas and stuff with the cheesy pesto filling. Brush the outside of the pitas with butter (optional) or oil. Place a pan over medium heat. When hot, toast the filled pitas until the pitas are brown and the cheese is melted, 30-60 seconds per side. Alternatively, grill in a sandwich maker if you have one.

  3. DOUBLE YUM

    Plate up the grilled cheese pitas. Garnish with the remaining basil. Side with the feta & olive salad. There are few things better, Chef!

  • Salad Leaves - 80g

  • Pitted Kalamata Olives - 80g

  • Cucumber - 200g

  • Danish-style Feta - 120g

  • Pesto Princess Basil Pesto - 200ml

  • Grated Mozzarella Cheese - 120g

  • Sun-dried Tomatoes - 80g

  • Fresh Basil - 10g

  • Pita Bread - 1

Frequently Asked Questions

What is the preparation time for Grilled Cheese & Basil Pesto Pita?

The preparation time for Grilled Cheese & Basil Pesto Pita with kalamata olives is between 25 and 45 minutes.

What is the total time required to make Grilled Cheese & Basil Pesto Pita with kalamata olives?

The total time required to make Grilled Cheese & Basil Pesto Pita with kalamata olives is between 30 and 50 minutes.

How many servings does Grilled Cheese & Basil Pesto Pita provide?

4 servings

What are the main ingredients in Grilled Cheese & Basil Pesto Pita?

Cucumber, Danish-style Feta, Fresh Basil, Grated Mozzarella Cheese, Pesto Princess Basil Pesto, Pita Bread, Pitted Kalamata Olives, Salad Leaves, Sun-Dried Tomatoes

What is the nutritional information of Grilled Cheese & Basil Pesto Pita?

Calories: 732, Carbs: 59 grams, Fat: grams, Protein: 24.3 grams, Sugar: 8.7 grams, Salt: 1425 grams

How do I prepare Grilled Cheese & Basil Pesto Pita?

LET’S START WITH SALAD: In a salad bowl, toss together the shredded leaves, the chopped olives, the cucumber half-moons, the crumbled feta, a drizzle of olive oil, and a pinch of pepper. PERFECT PITA: In a bowl, combine the pesto, the grated mozzarella, the chopped sun-dried tomatoes, and ½ the torn basil. Open up the halved pitas and stuff with the cheesy pesto filling. Brush the outside of the pitas with butter (optional) or oil. Place a pan over medium heat. When hot, toast the filled pitas until the pitas are brown and the cheese is melted, 30-60 seconds per side. Alternatively, grill in a sandwich maker if you have one. DOUBLE YUM: Plate up the grilled cheese pitas. Garnish with the remaining basil. Side with the feta & olive salad. There are few things better, Chef!

What should be prepared from my kitchen to make Grilled Cheese & Basil Pesto Pita?

Cucumber, Danish-style Feta, Fresh Basil, Grated Mozzarella Cheese, Pesto Princess Basil Pesto, Pita Bread, Pitted Kalamata Olives, Salad Leaves, Sun-Dried Tomatoes

How many calories does Grilled Cheese & Basil Pesto Pita have?

732 calories

How much fat content does Grilled Cheese & Basil Pesto Pita have?

grams

Woolies Products in this dish

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