When it comes to vegetarian sandwiches, grilled cheese is probably the most famous, but I wanted to level up this classic with Mediterranean favorites like melty mozzarella, feta, spinach, sun-dried tomatoes, and a little basil pesto, all stuffed into a pita. It’s your childhood grilled cheese, all grown up!
My Twist on the Traditional Grilled Cheese Sandwich
Grilled cheese is an American classic sandwich often served next to a bowl of tomato soup. I’ve had many friends in the States express to me their affection for this childhood favorite.
I don’t blame you if the first thing you picture when you hear grilled cheese is heavily buttered toast and melty American cheese, but today the grilled cheese sandwich gets a Mediterranean glow-up!
Sometimes, it’s just fun to riff on a classic! For this recipe, I filled fluffy pita pockets with melty mozzarella, rich, salty feta, baby spinach, sweet sun-dried tomatoes, and a few spoons of basil pesto for a grown-up version of an American childhood favorite. My friends had zero qualms about devouring my Mediterranean version of the grilled cheese sandwich, and I know you’ll love it too.
Ultimate Grilled Cheese Ingredients
Together, melty mozzarella and creamy, salty feta provide the perfect balance of flavor and texture in this grilled sandwich recipe! Here’s what you’ll need to make it:
- Pita pockets: I make homemade pita, but you can keep it simple and pick some up from the store. Just remember, not all pita forms pockets, so make sure what you buy has them.
- Fresh mozzarella: I like fresh balls of mozzarella as opposed to shredded mozzarella because it’s softer and melts beautifully.
- Feta cheese: I use feta cheese stored in brine because it’s creamier, but you can use whatever is available in your area.
- Baby spinach: I’m always trying to squeeze in more veggies. You could also use arugula for a peppery finish.
- Sun-dried tomatoes: I used oil-packed sun-dried tomatoes. If you use dehydrated sun-dried tomatoes, just soak them in hot water for 15 minutes to soften before adding them to the sandwich filling.
- Basil pesto: I won’t be offended if you take a shortcut and use store-bought basil pesto, but if you’re after the real deal, definitely try my homemade basil pesto recipe (I share a couple of tips that make all the difference).
- Extra virgin olive oil is the foundation of any Mediterranean kitchen. I just use a little bit here to brush the outside of the pita before grilling.
How to Make Grilled Cheese Pitas
- Sauté the Spinach. In a grill pan, heat 1 tablespoon extra-virgin olive oil over medium-high heat until shimmering. Add the spinach and cook for a couple of minutes, tossing, until wilted. Transfer the spinach to a plate for now and turn the heat off.
- Assemble the sandwiches. Open up the pita pockets. It helps to warm the pita so they don’t break when you open them. Spread the feta and basil pesto on the inside of each pita half. Spoon a bit of the wilted spinach on top. Add the mozzarella and sun-dried tomatoes.
- Grill the pitas. Set the grill pan over medium-high heat. Brush the outside of the pitas with extra virgin olive oil. Arrange the pita sandwiches on the grill pan, cook for 1 to 2 minutes or so on one side, applying pressure on the top part of the sandwich with the back of a spatula, turn over and cook for another couple of minutes, applying pressure again, until the cheese is melted and the bread gains some beautiful char marks. Manage the heat to make sure the bread is well-crisped but not burned, and the mozzarella is melted. You may need to cover the pan very briefly.
- Serve. Place the pockets on individual plates with your favorite salad and enjoy!
Grilled Cheese Pro tips
- Use pita pockets for stuffing, not regular pita. Here is my homemade pita bread recipe, but you can also find it at some grocery stores.
- Opt for medium-high heat to grill the pitas, and manage the heat as needed.
- Watch for the mozzarella to melt and the pita to crisp up and gain some color on both sides. Be ready to turn the pita as needed so that the bread does not burn.
- Cover if needed. If the bread has crisped up and gained color but the mozzarella has not fully melted, you can cover the pan briefly to trap the heat and help the mozzarella melt. Manage the heat, turning it down so that the bread does not burn.
- A grill pan works just fine, no panini press needed. I use the back of my spatula to press on the pita sandwiches as they cook. If you have a panini press, go ahead and use it to make this vegetarian sandwich, but you do not need one!
What to Serve with Grilled Cheese?
Vegetarian sandwiches tend to have the vegetable part covered, but I love a good theme, so we are going veg heavy with some of my favorite soup and sandwich or soup and salad combos.
- The vinegary and feta-dressed Greek Salad is a natural pairing because it cuts through the richness of the grilled cheese. If you prefer something a little lighter, you can also go with another Greek salad called Maroulosalata.
- Spinach and cheese are a perfect match for tomatoes. Try this Cucumber Tomato Salad or my Cherry Tomato Salad.
- To create a soup and sandwich situation, add a little plant-based protein with Braised Chickpeas in a Pesto Sauce, not exactly a soup, but soupy. For something with a little more heft, try my Mediterranean White Bean Stew.
Try These Vegetarian Sandwiches Next!
Ingredients
- extra virgin olive oil
- 3 heaping cups baby spinach
- 4 pita pockets from 2 pita loaves cut in half
- 3 ounces feta cheese more as needed
- 1/4 to 1/3 cup basil pesto
- 3 to 4 ounces fresh mozzarella cheese sliced into 1/4-inch slices, more as needed
- 1/3 cup sundried tomatoes packed in oil drained, chopped
Instructions
- Sauté the Spinach. In a grill pan, heat 1 tablespoon extra-virgin olive oil over medium-high heat until shimmering. Add the spinach and cook for a couple of minutes, tossing, until wilted. Transfer the spinach to a plate for now and turn the heat off.
- Assemble the sandwiches. Open up the pita pockets. It helps to warm the pita so they don’t break when you open them. Spread the feta and basil pesto on the inside of each pita half. Spoon a bit of the wilted spinach on top. Add the mozzarella and sundried tomatoes.
- Grill the pitas. Set the grill pan over medium-high heat. Brush the outside of the pitas with extra virgin olive oil. Arrange the pita sandwiches on the grill pan, cook for 1 to 2 minutes or so on one side, applying pressure on the top part of the sandwich with the back of a spatula, turn over and cook for another couple of minutes, applying pressure again, until the cheese is melted and the bread gains some beautiful char marks. Manage the heat to make sure the bread is well-crisped but not burned, and the mozzarella is melted. You may need to cover the pan very briefly.
- Serve. Place the pockets on individual plates with your favorite salad and enjoy!
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This is EXACTLY what I was looking for! I am so looking forward to making this tonight with a nice bowl of white bean soup. Just how we roll for dinner sometimes! Thank you for the great recipe!!!
You are very welcome, Kathleen! Hope you love it!
The pita bread I get from WM is white free. I think its called “Sam’s Choice.”
Joseph’s makes a low carb pita without any white.
I have been looking for this very recipe! But I need some sort of bread without any white flour. Do you have one that would work here?
Hi, Kim. We don’t have a specific recipe, but you can really use any bread that’s safe for you to eat with this recipe.
The pita bread I get from WM is white free. I think its called “Sam’s Choice.”
Joseph’s makes a low carb pita without any white.
Ok, as promised- made it last night- really, really good-thanks, will definitely make this again- the combination of the cheeses, spinach, et all is so tasty!
Looks scrumptious Suzy- making this tonight! I said it once (ok- many times), but you are the best!
Awww! Thanks, Dave 🙂