Mozzarella and Pesto Grilled Cheese
The perfect filling for our new Soft Pittas – pack them with cheese, tomatoes and pesto for a taste sensation.
Serves
Serves: 2
Total Time: 15 mins
You will need
2 Warburtons Gluten Free Pittas
4 sunblush/sunsoaked tomatoes in oil
2 tbs pesto (try and get the fresh pesto from the chiller but a jar is also fine – check it’s GF)
1 ball fresh mozzarella (or use the little mozzarella pearls)
Large handful spinach leaves
Olive oil, for cooking
Salad leaves and cherry tomatoes
Method
- Cut the pittas in half widthways and carefully open up the pocket.
- Lift the tomatoes from the oil and roughly chop. Tear or cut the mozzarella into chunks
- Spread a little pesto over the insides of the pitta pockets then stuff with the mozzarella, spinach, and tomato pieces. Add another dollop of pesto to each pocket
- Heat a griddle pan or frying pan over medium heat and when it’s hot, add a very small drizzle of oil. Place the pittas onto the griddle and cook, without turning, for a couple of minutes until the cheese is starting to melt and the bread is toasting ni
- Add a tiny drizzle more oil then turn the pittas and cook the other sides for a further 2-3 minutes or so.
- Serve with salad on the side
Where to buy
Suitable For
