These Mediterranean Mortadella Pitas are quick to put together, easy to transport and ridiculously full of flavor!
Life is too short to be stuck in the kitchen. Especially when the days are getting longer and the lazy days of summer are here! For those of us in San Diego, we just want to be outside, before it really gets hot in August. The kids are down to four days left of school. Of course, the last day doesn’t count. They get out for lunch!! Maybe we’ll do a picnic, to kick off summer… And boy, do I have a sandwich for that occasion!
My family loves mortadella. And not the Italian brand you find at your grocery with chunks of fat. I’m talking about authentic, middle-eastern mortadella, mixed with garlic and pistachios AND chunks of fat! YUM! This stuff stinks up your car on the drive home, but it’s so worth it! My kids eat it straight up, or rolled up in lavash with Persian pickles. But, I gourmet-it-up for my hubby and me.
We always have something pickled in the house, whether it’s artichoke hearts, olives or pepperoncinis… you name it, we got it. My hubby loves his condiments.
And that’s how we developed this sandwich, I named: Mediterranean Mortadella Pitas.
Filled with lots of goodies like Boursin cheese, radishes, fresh herbs, sun-dried tomatoes, artichoke hearts and peperoncinis, this is one flavor-packed pita.
Mediterranean Mortadella Pitas
This sandwich is quick to put together, easy to transport and delicious to eat. Recipe by Laura Bashar of Family Spice
Ingredients:
- 4 pita bread
- 5 1/4 oz package of garlic & herb spreadable cheese, like Boursin or Alouette
- 20 slices of mortadella, 4 slices for each pita
- 1/3 cup basil, fresh
- 1/3 cup tarragon
- 1/3 cup mint, fresh
- 4 large radishes, julienned
- 4 TBS sun-dried tomatoes, packed in oil, drained & thinly sliced
- 4 peperoncinis, julienned
- 1/4 cup artichoke hearts, pickled, drained & thinly sliced
Directions:
- Place one on each serving plate:
- 4 pita bread
- Spread on half of each pita round:
- 5 1/4 oz package of garlic & herb spreadable cheese , like Boursin or Alouette
- Layer down one side of each pita:
- 20 slices of mortadella , 4 slices for each pita
- Top pitas with:
- 1/3 cup basil, fresh
- 1/3 cup tarragon
- 1/3 cup mint, fresh
- 4 large radishes , julienned
- 4 TBS sun-dried tomatoes , packed in oil, drained & thinly sliced
- 4 peperoncinis , julienned
- 1/4 cup artichoke hearts, pickled , drained & thinly sliced
- Roll pita up and serve.
Notes:
Serving Suggestions: Try different flavors of the herbed cheese to find your favorite. You can also swap out artichoke hearts for kalamata olives.
Prep Time:
Yield: Serves 4
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