Cheese Pita Sandwiches with Tomato Soup


Cheese Pita Sandwich with Roasted Tomato Soup

Cheese Pita Sandwiches with Tomato Soup

Recipe Courtesy Chef Bryan Woolley


Cheese Pita Bread:

  • 2 cups sour dough starter
  • 4 cups water
  • 8 cups flour
  • 1/3 cup honey
  • 1 tbsp salt
  • 1/4 cup extra virgin olive oil
  • 4 cups arugula
  • 2 cups shredded cheddar cheese

Tomato Soup:

  • 14 Roma Tomatoes sliced in half
  • 3 heads garlic
  • 1 onion
  • 2 bell peppers
  • ¼ cup extra virgin olive oil
  • 6 cups chicken stock
  • 1 cup cream (can use greek yogurt)
  • 1 can tomato paste (Italian Style)
  • 1 cup fresh basil (can use 1/4 cup dried)
  • Salt and freshly cracked pepper to taste


  1. To make the cheese pita sandwiches: Combine all the ingredients in the bowl of your mixer (except the arugula and the shredded cheddar cheese). Mix and knead the dough for about 25 minutes or until it is smooth.
  2. Spray the top of the dough with vegetable spray so it doesn't dry out and allow the dough to double in size.
  3. Remove the dough and divide the dough into baseball size portions.
  4. Lightly dust your work surface and roll each portioned dough out to about a 1/4 quarter inch thick. If the dough is to thick it our balloon up like pita bread but will still be delicious.
  5. Preheat your oven to 400 degree's F with a large pizza stone or baking sheet in it.
  6. Place the prepared pita's onto the heating stone or baking sheet.
  7. Bake for approximately 10-15 minutes or until cooked through and lightly golden. Remove from the oven and wrap in a clean dish towel until ready to use.
  8. To assemble the cheese pita sandwiches, cut the pita breads in half and stuff with approximately 1/2 cup shredded cheese. Butter each side of the pita and grill like you would a grilled cheese sandwich.
  9. When ready to serve, stuff about 1/2 cup arugula into each grill cheese pita and serve with the freshly made tomato soup.
  10. To make the tomato soup: In a large bowl, combine tomatoes, garlic, onion, peppers, olive oil, salt, and pepper. Toss to coat vegetables.
  11. Place vegetables on a baking sheet and bake in a 400 degree oven for 20 minutes. Vegetables may take on a dark coloring.
  12. While vegetables are cooking blend the chicken stock and tomato paste together. Bring chicken stock to a boil in a large stock pot. Once vegetables are cooked add to chicken stock.
  13. Add cream and basil, puree with a stick mixer or in a blender.
  14. Add salt and pepper to taste. Serve with cheese pita sandwiches.


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