Caprese Mini Sandwiches

These contemporary sandwiches are spread with an incredible homemade pesto that is a snap to make.


  • 4   flat pita bread rounds (without pockets)
  • 1 tbsp (15 mL) olive oil
  • 1/4 tsp (1 mL) Italian Seasoning Mix
  • 1/4 cup (1 oz/30 g) grated fresh Parmesan cheese
  • 2-3 balls fresh mozzarella cheese, sliced (about 8 ounces)
  • 2 large plum tomatoes, sliced
  • 1/2 cup (125 mL) lightly packed fresh basil leaves
  • 1/4 cup (50 mL) toasted walnuts
  • 1   garlic clove, pressed
  • 1/4 tsp (1 mL) salt
  • 2 tbsp (30 mL) light balsamic salad dressing
  • 4 cups (1 L) mixed baby salad greens or spinach leaves


  1. Preheat oven to 425°F. Place pita rounds on Large Round Stone with Handles; drizzle with oil, spreading evenly. Sprinkle evenly with seasoning mix. Grate Parmesan cheese over pita rounds using Rotary Grater. Bake 8-10 minutes or until edges are light golden brown and cheese is melted. Remove from oven.

  2. Meanwhile, slice mozzarella cheese using Egg Slicer Plus® and slice tomatoes using Utility Knife; set aside. For pesto, place basil and walnuts on Cutting Board; finely chop together using Food Chopper. Combine basil mixture, garlic pressed with Garlic Press and salt in Classic Batter Bowl; mix well.

  3. Turn over pita rounds on baking stone; drizzle with dressing, spreading evenly to edges. Using Crinkle Cutter, cut each round into six wedges. Remove half of the pita wedges to Cutting Board. Top each wedge with a small amount of the greens. Place one slice of mozzarella cheese over greens; top with pesto and one slice of tomato. Top with remaining pita wedges, cheese side up, forming 12 mini sandwiches. Secure with sandwich picks, if desired. Serve immediately.


  • 12  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 150, Total Fat 8 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 13 g, Protein 7 g, Sodium 160 mg, Fiber 2 g

Cook's Tips:

To toast walnuts, spread over bottom of Small Bar Pan. Microwave on HIGH 2-3 minutes or until fragrant and lightly toasted, stirring after each 30-second interval.

Allow walnuts to cool completely before finely chopping with the basil. This will help to maintain the bright color of this flavorful paste.

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