I have to share these. It’s nothing terribly original, but it IS a “less-than-ten-minutes” meal. We continue to roast. (Our poor new next-door neighbors just arrived yesterday… and their AC went out this morning. Thankfully, the landlord seems to be more on top of things than normal and had a repair person out there by lunchtime.)

Toasted Pita Paninis


  • Whole-wheat pita pockets (I use the pre-halved kind because they’re readily available and the same price as the whole pita breads)
  • Fresh tomatoes
  • Fresh basil
  • Fresh mozzarella cheese (the kind in a ball)
  • Sliced prosciutto


  1. Split the pita pocket open and lay the halves on a toaster oven tray/rack.
  2. Thinly slice the mozzarella, tomatoes and basil (alternately, tear the basil by hand).
  3. Lay the slices of mozzarella on the pita, then layer the tomatoes over it. Scatter the basil on top of the tomatoes.
  4. Tear the prosciutto into bite-sized pieces and lay it over the top of both halves of the sandwich.
  5. Put in the toaster oven on “toast” (if temperature is an option, set it to around 400 degrees F / 200 degrees C).