- 8 ounces Feta, crumbled
- 1 cup sun-dried tomatoes
- 1/2 cup store-bought olive tapenade
- 4 pitas, halved
- Fill each pita half with the Feta, tomatoes, and tapenade.
- Heat a large skillet or grill pan to medium and cook until the sandwiches are slightly charred and the cheese has melted, 2 to 3 minutes per side.