Ultimate Grilled Pesto Flatbread

Barilla Sun-Dried tomato pesto jar

Made with

Sun-Dried Tomato Pesto Sauce

  • Prep
  • Cook
  • Skill


Ingredients for 6 people

  • Nonstick cooking spray
  • 6 8-inch flatbreads
  • 1 Jar Barilla® Sun-Dried Tomato Pesto
  • 4 ounces thinly sliced Proscuitto
  • 2 cups, Baby Arugula
  • 1 cup Burrata


  • Preheat an electric sandwich press or covered indoor grill. Coat with nonstick spray
  • To assemble sandwiches, spread one side of each flatbread with pesto. Evenly divide the prosciutto, arugula and cheese in the center of each. Fold the bottom and top in towards the middle, then roll up starting from one side
  • Place, seam side down, in the sandwich press or indoor grill. Cover and cook about 6 to 8 minutes or until tortilla is toasted, turning halfway through
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