Mediterranean Veggie Sandwich


  • 1/2 cup chopped Black Olives
  • 1/2 cup chopped marinated artichoke hearts
  • 1 cup chopped cremini mushrooms
  • 1/2 cup crumbled Ricotta Salata (or Feta will work too)
  • 1/4 cup diced sun-dried tomatoes packed in oil
  • 1 tablespoon sun-dried tomato oil
  • Juice and zest of half a lemon
  • Kosher salt and fresh ground pepper, to taste
  • 1 cup baby spinach
  • 2 tablespoons basil pesto
  • 2 whole pita, sliced in half


  1. In a medium bowl, toss together the olives, artichokes, mushrooms, cheese, tomatoes, oil, lemon juice and zest to combine. Season with salt and pepper to taste. Set aside.
  2. Spread the pesto on the inside of the pita and divide the spinach leaves between the pita pockets. Stuff the pitas with the salad. Serve immediately.