Grilled Cheese & Basil Pesto Pitas

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 Pitas

with basil pesto & kalamata olives

Hands on Time: 25 - 45 minutes

Overall Time: 30 - 50 minutes

Ingredients:

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

From your kitchen:

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

    In a salad bowl, toss together the rinsed green leaves, the chopped olives, the cucumber half-moons, the crumbled feta, a drizzle of olive oil, and seasoning.

  2. PERFECT PITAS

    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 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!

  • Green 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 rinsed green leaves, the chopped olives, the cucumber half-moons, the crumbled feta, a drizzle of olive oil, and seasoning.

  2. PERFECT PITAS

    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!

  • Green 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 Breads - 2

  1. LET’S START WITH SALAD

    In a salad bowl, toss together the rinsed green leaves, the chopped olives, the cucumber half-moons, the crumbled feta, a drizzle of olive oil, and seasoning.

  2. PERFECT PITAS

    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!

  • Green 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 Breads - 3

  1. LET’S START WITH SALAD

    In a salad bowl, toss together the rinsed green leaves, the chopped olives, the cucumber half-moons, the crumbled feta, a drizzle of olive oil, and seasoning.

  2. PERFECT PITAS

    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!

  • Green 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 Breads - 4

Woolies Products in this dish

Photo of Fresh Basil 30 g

Fresh Basil 30 G

Photo of Fresh Basil 80 g

Fresh Basil 80 G

Photo of Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Photo of Mediterranean Cucumber

Mediterranean Cucumber

Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

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