These Vegan Grilled Pita Sandwiches are a quick, satisfying lunch packed with vibrant flavors and wholesome ingredients.
Brimming with plant-based protein, fiber-rich spinach, and healthy fats from olive oil and vegan mayo, they make a nourishing, low-saturated-fat meal.
Easy to prepare and perfect for meal prep, these sandwiches combine roasted red peppers, sun-dried tomatoes, and creamy basil aioli for irresistible taste.
Vegan Grilled Pita Sandwiches
Equipment
- 1 Blender or food processor
- 1 Frying pan or skillet
- 1 griddle or grill pan
- 1 Knife
- 1 Cutting Board
- Measuring spoons and cups
Ingredients
For the Basil Aioli
- 1/3 cup vegan mayonnaise
- 1 tablespoon olive oil
- 2 –3 cloves garlic
- 10 fresh basil leaves
- Salt and pepper to taste
- Water as needed
For the Sandwiches
- 2 tablespoons sun-dried tomatoes in oil
- 2 large handfuls fresh spinach
- 2 whole pita breads halved
- 2 tablespoons vegan cream cheese
- 1 12- ounce jar roasted red peppers drained
- 1/4 red onion thinly sliced
- Olive oil for brushing
Instructions
- Prepare the Basil Aioli: Begin by making the star condiment of this sandwich: the basil aioli. In a blender or food processor, combine 1/3 cup vegan mayonnaise, 1 tablespoon olive oil, 2–3 peeled garlic cloves, and 10 fresh basil leaves. Season with a pinch of salt and freshly cracked black pepper. Blend everything until smooth, adding 1–2 teaspoons of water at a time if the mixture feels too thick. The goal is a creamy, spreadable consistency that’s rich in flavor but easy to dollop or brush onto the pita. Once blended, set the aioli aside at room temperature while you prepare the vegetables.
- Wilt the Spinach and Heat Sun-Dried Tomatoes: Next, focus on the filling. Place 2 large handfuls of fresh spinach and 2 tablespoons of sun-dried tomatoes (with a small drizzle of their oil) into a medium skillet over medium heat. Cook for 2–3 minutes, stirring occasionally, until the spinach is just wilted and tender.This step enhances the spinach’s flavor while mellowing the intensity of the sun-dried tomatoes. Once done, remove from the heat and set aside.
- Prepare the Pitas for Filling: While the spinach is cooking, prep your pita bread. Take 2 whole pitas and heat them slightly over an open flame, in a microwave for 20–30 seconds, or on a dry skillet for 1–2 minutes. This softens the pita, making it easier to cut and fold without cracking. Carefully slice each pita in half, creating four pockets in total. Lightly pat the interior of the pitas dry if any condensation appears from heating, ensuring they won’t get soggy when filled.
- Layer the Sandwich Ingredients: Now it’s time to assemble your sandwiches. Start by spreading 2 tablespoons of vegan cream cheese evenly across the inner surfaces of each pita half. Next, add the roasted red peppers (from a 12-ounce jar, drained and patted dry) in generous strips. Spoon a layer of the prepared basil aioli over the peppers, then add a few thin slices of 1/4 red onion. Finish with a portion of the wilted spinach and sun-dried tomato mixture. Each layer should be even but not overstuffed, ensuring the sandwich will grill properly without spilling.
- Lightly Brush with Olive Oil: Before grilling, lightly brush the exterior of each pita with a small amount of olive oil. This step helps the bread crisp beautifully while adding a subtle richness. Use a pastry brush or the back of a spoon to spread a thin, even layer over both sides.
- Grill the Pitas: Preheat a griddle or large skillet over medium-high heat. Place the filled pitas on the surface and cook for 2–3 minutes per side, or until the bottom is golden brown and lightly crisped. Carefully flip using a spatula, pressing gently to ensure even contact with the heat. Adjust the temperature if necessary to prevent burning. The goal is a warm, slightly crunchy exterior that perfectly complements the creamy, flavorful filling inside.
- Serve and Enjoy: Once the pitas are grilled, transfer them to a serving plate. Cut them in half again if desired for easier handling. Serve immediately, pairing with any leftover basil aioli on the side for dipping. These sandwiches are ideal for a quick lunch, an easy dinner, or a make-ahead meal for busy weekdays.
- Optional Tips for Perfect SandwichesFor extra flavor, lightly toast the pita on the griddle before adding the fillings.Ensure the roasted red peppers are completely dry to prevent sogginess.The aioli can be stored in an airtight container in the fridge for up to one week, perfect for quick sandwiches throughout the week.
Notes
- Make sure to dry the roasted red peppers thoroughly before layering them in the pita; excess moisture can make the bread soggy.
- The basil aioli recipe makes more than needed—save the extra for dipping veggies, spreading on wraps, or adding to grain bowls.
- Slightly heating the pita before slicing makes them easier to work with and helps prevent tearing when filling.
- Use a gentle hand when grilling to avoid over-pressing the sandwiches; you want a crisp exterior while keeping the fillings intact.
- Spinach cooks down quickly—watch closely to preserve its bright green color and tender texture.
Chef’s Secrets for Flavor Boost
The secret to elevating these sandwiches lies in layering flavors thoughtfully.
Start with a creamy vegan cream cheese base—it balances the tangy roasted peppers and sun-dried tomatoes.
The basil aioli adds fresh herbaceous notes that complement the earthy spinach.
Don’t rush the grilling step; a golden-brown exterior adds texture and flavor without drying out the fillings.
Using olive oil both in the aioli and for brushing ensures a rich mouthfeel and enhances the overall taste.
For added complexity, lightly season each layer with a pinch of salt and freshly cracked pepper before assembling.
Serving Suggestions for Maximum Enjoyment
Serve these pita sandwiches immediately after grilling to enjoy their crisp texture and melty fillings.
Pair with a simple side salad of arugula, cherry tomatoes, and a light vinaigrette for a balanced meal.
They also work well with roasted veggie chips or a cup of lentil soup for a heartier option.
For gatherings or meal prep, slice each sandwich in halves or quarters for easy sharing or packed lunches.
A small bowl of extra basil aioli on the side makes dipping fun and enhances the overall flavor profile.
Storage Tips to Keep Freshness
These sandwiches are best enjoyed fresh, but you can store components separately to maintain quality.
Keep the basil aioli in an airtight container in the refrigerator for up to a week.
Roast red peppers and spinach mixture can also be refrigerated for 2–3 days.
To reheat pre-assembled sandwiches, wrap them in foil and warm in the oven at 350°F (175°C) for 8–10 minutes or lightly toast in a skillet, which helps retain the crisp texture.
Avoid storing fully assembled sandwiches in the fridge for more than a few hours to prevent the pita from becoming soggy.
Frequently Asked Questions
1. Can I make these sandwiches ahead of time?
Yes, but it’s best to store the components separately—like the aioli, spinach, and peppers—and assemble right before eating.
This keeps the pita from becoming soggy and ensures the sandwich stays fresh and flavorful.
2. Can I use frozen spinach instead of fresh?
You can, but thaw and drain it completely before adding to the pan.
Fresh spinach tends to wilt quickly and retain a better texture, so it’s the preferred choice for this recipe.
3. Are there alternatives to vegan cream cheese?
Absolutely! Hummus, cashew cream, or a nut-based spread all work well.
They provide creaminess while keeping the sandwich plant-based and flavorful.
4. How can I make the sandwich spicier?
Add a pinch of crushed red pepper to the aioli or layer in some sliced jalapeños with the roasted peppers.
A drizzle of sriracha or hot sauce also pairs nicely without overpowering the other flavors.
5. Can I grill the sandwiches without a griddle?
Yes, a skillet or even a panini press works perfectly.
Ensure medium heat to avoid burning and press lightly to crisp the pita evenly while keeping the fillings warm.
