Sun-Dried Tomato, Arugula and Fresh Cheese Mini Pitas

Sometimes, you just want something quick to eat. Like a sandwich.  This little invention has few ingredients, but a lot of flavor.  I found these mini pita breads at the store, but you can use regular ones.  The key to this sandwich are the sun-dried tomatoes, those little pruney guys are packed with flavor!  I also added some grilled eggplant to give it a little extra bite.   (If you have some pesto around, adding some would be a good idea.)
Hey, it’s better than ham and cheese!


Sun-Dried Tomato, Arugula and Fresh Cheese Mini Pitas

(I couldn’t come up with a better name)

A The Foodies’ Kitchen Recipe
Serves 2


4 mini pitas
1 small eggplant, sliced
olive oil
A few arugula leaves
Farmer’s cheese (Queso Fresco)
8 sun dried tomatoes
Cream cheese
salt and pepper,to taste


  1. Slice your mini pita breads open.
  2. Using your electric griller, cook eggplant that has been previously drizzled with olive oil and seasoned with salt and pepper.
  3. Place a couple of arugula leaves on the bottom, top with  farmer’s cheese slices. Just enough to cover the bread. You can add a little or a lot of sun dried tomatoes. I prefer to add a lot, so I slice them and put enough of them to cover the area.  Add the grilled eggplant. Season with salt and pepper.
  4. Spread cream cheese (and/or pesto) on your mini pitas’ stop slices, cover up your sandwiches and enjoy!

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