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Categories:Viewed: 60 - Published at: 4 years ago
Ingredients
- 8 cups (30 each) , cut in half
- 1 cup sun-dried tomatoes, oil-packed, drained, finely chopped
- 2 cups artichoke hearts, canned, drained, finely chopped
- 1/2 cup Kalamata olives, pitted, finely chopped
- 2 cups basil, julienned
- 1/2 cup olive oil
- salt
- pepper
- 24 halves pita bread, grilled, split in half vertically
- 6 cups arugula
Method
- Combine mozzarella, sun-dried tomatoes, artichoke hearts, kalamata olives, basil, olive oil, salt and pepper.
- Marinate for at least one hour.
- For each sandwich half, fill each pita half with 2-1/2 oz.
- antipasto salad.
- Place in a 350F oven for 5-7 minutes, to allow cheese to melt.
- Remove from oven and stuff each pita half with 1/2 cup arugula.
