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
4 mini pitas
1 small eggplant, sliced
A few arugula leaves
Farmer’s cheese (Queso Fresco)
8 sun dried tomatoes
salt and pepper,to taste
- Slice your mini pita breads open.
- Using your electric griller, cook eggplant that has been previously drizzled with olive oil and seasoned with salt and pepper.
- 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.
- Spread cream cheese (and/or pesto) on your mini pitas’ stop slices, cover up your sandwiches and enjoy!
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