Persian Feta Cheese and Herb Sandwich

This is so simple you’ll wonder why it needs a recipe. But if I don’t tell you about it, you’ll never know how really delicious this sandwich is. I first ate it at a picnic with some Persian friends. What a wonderful surprise! These are addictive.


  • 4 pita rounds
  • 16 slices (¼ inch) feta cheese, each about 3 inches long and 2 inches wide
  • 32 to 48 basil leaves
  • 32 to 48 mint leaves
  • 2 cups watercress leaves, stems trimmed



Wrap the pita bread in foil and warm in a 350-degree oven. Or steam on top of a double boiler until the bread is warm and soft. Then cut each round into 2 half circles.

Place 2 slices of cheese, 4 to 6 leaves of basil and mint, and some watercress into each pita half and eat. (These can be prepared ahead but are best when the bread is still a little warm.)