Vegan Grilled Pita Sandwiches

Vegan Grilled Pita Sandwiches

Linda M. Harris

A delicious, plant-based lunch that’s quick to make and bursting with flavor.

Roasted red peppers, spinach, sun-dried tomatoes, and creamy basil aioli come together in warm, grilled pita pockets for a fiber-rich, protein-packed meal perfect for everyday eating.

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Prep Time 20

Cook Time 10

Total Time 30

Course lunch, Main Course

Cuisine Mediterranean

Servings 4 half 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 Sandwiches
For 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.