“Basil pesto, sun-dried tomatoes and goat cheese intermingle to produce a savory, colorful, EASY vegetarian sandwich. Wonderful served with seedless purple grapes.” - by Alesa
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
- Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.
Nutrition
Amount Per Serving (4 total)
- Calories
- 393 cal
- 20%
- Fat
- 25.5 g
- 39%
- Carbs
- 25.3 g
- 8%
Based on a 2,000 calorie diet
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Reviews (36)
Rate This Recipe
"We liked these sandwiches pretty well but it is VERY salty and in general has a very overwhelming flavor. I would like to try it again sometime with my own pesto, which tends to be less salty. And a..." See morelso not layer the ingredients on quite so thickly."
beth
"This was very good! I used roasted red peppers instead of sun dried tomatoes...." See more"
CookinginFL
"This sandwich has the perfect balance of flavors and was very easy to make. I was able to make the sandwich while the oven was preheating. I did add a piece of ham to the sandwich but it is equally go..." See moreod without. This recipe is sure to be another favorite for a tasty and quick lunch."
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