I love it when I can make a dish by “cleaning out the refrigerator.” Wait a minutes. What? I was on a mission to make an easy lunch and use what I had on hand, particularly items that were on their way out if you know what I mean. With a quick search I pulled out a tomato, red pepper, cilantro, mozzarella and feta cheese. And I always have pita bread on hand (I keep a bag frozen and grab a piece as I need it and nuke it for a few seconds).
This took just a few minutes to make start to finish and the end result was a gooey, cheesy, crispy sandwich. Gary inhaled it in about 30 seconds. I swear, sometimes I don’t think the boy even chews his food .
This is one of those sandwiches you could add anything to- chopped kalamata olives, fresh spinach, red onion, or basil. You could also use a flour tortilla or sourdough bread. A little tip for making this. Put a layer of cheese, then your tomatoes and peppers followed by another layer of cheese. This will help hold everything in. Also…. feta is pretty salty, so there wasn’t any need to add salt.
- Pita Bread
- 1 cup mozzarella cheese
- ⅓ cup feta cheese
- ½ cup cilantro
- ¼ tsp. black pepper
- Sliced tomatoes
- Thin slices of red pepper
- 1 tsp. olive oil
- Cut pita bread in half and open center to expose the "pocket."
- Mix together mozzarella, feta, cilantro and black pepper.
- Put a total of half the cheese in the pit halves.
- Top with 2 slices of tomatoes and 3-4 slices of red pepper.
- Top with remaining cheese.
- Heat oil in a large skillet on medium heat. Add sandwiches and cook until golden and crispy and cheese melts, about 5-6 minutes each side. You may need to initially increase the heat, then decrease it to medium/low.
- Serve with a side salad or soup or enjoy the delicious cheesiness on its own!