This Flavorful Vegan Grilled Cheese Recipe Uses Pita as the Bread and I Can’t Stop Thinking About It
I love a good twist on an old favorite — especially when it sounds fancy but is actually quick and easy to make. In that regard, Seiran Sinjari’s grilled cheese pita checks off all the boxes for me.
This gourmet alternative, which she recently shared via Instagram elevates the traditional grilled cheese with Mediterranean ingredients and flavors. And if you’ve given up dairy, this is one more option to add to your plant-based repertoire.
There are two ingredients for this recipe which you will have to make from scratch: parsley pesto and hot agave “honey.” For the pesto, you’ll pound garlic and some salt in a mortar and pestle. Add fresh parsley leaves — rinsed and dried — and the remainder of your salt to your pounded garlic. Grind the parsley into the garlic using a circular motion, alternating between clockwise and counterclockwise, until the leaves are crushed.
Then, add pine nuts and nutritional yeast or vegan Parmesan before grinding the pine nuts. You’ll then add lemon juice and black pepper to taste, then slowly pour in olive oil until the mixture is emulsified and creamy.
If you don’t have a mortar and pestle, or you’re short on time, you can make the pesto in a food processor by combining all ingredients except the olive oil — which you will still stir in at the very end. Stored in an airtight glass container with a thin layer of oil on top, the parsley pesto will last up to one week in the fridge.
The hot agave “honey” is much easier to make: Combine agave syrup, hot chili flakes, Aleppo or mild chili flakes, and salt in a pan over medium heat. Stir frequently until it starts to bubble, then reduce the heat to low and let it cook for 10 minutes, stirring frequently. Allow the honey alternative to cool completely before use.
Once you’re ready to assemble your grilled cheese, slice a pita loaf in half, spread the parsley pesto to taste on one side of your bread, and add slices of the vegan cheeses of your choice. Top the cheese with nigella seeds and some shredded vegan feta-style cheese (as much or as little as you’d like). Cover with the other slice of bread, then pan-fry in vegan butter. Get a nice toast on each side of your pita before adding just enough water to create steam to help your cheese melt.
Drizzle with the hot agave honey and a little more nigella seeds before serving.
If you love this simple and tasty grilled cheese recipe, this luxe tomato butter and pesto grilled cheese will probably pique your interest, too.