Mediterranean Grilled Cheese with Feta, Mozzarella, and Basil (Print version)
Crisp sourdough filled with mozzarella, feta, basil, spinach, tomato, and olives for a quick Mediterranean grilled cheese.
# Ingredients:
For the sandwiches
01 -
8 slices sturdy sourdough bread
02 -
6 oz (170 g) low-moisture mozzarella, shredded or thinly sliced
03 -
4 oz (115 g) feta cheese, crumbled
04 -
2 packed cups (60 g) baby spinach
05 -
1 medium Roma tomato, thinly sliced and patted dry
06 -
1/4 cup (35 g) Kalamata olives, chopped
07 -
2 tablespoons finely chopped red onion
08 -
1/3 cup loosely packed fresh basil leaves, torn
09 -
1 small garlic clove, minced
10 -
1/4 teaspoon dried oregano
11 -
Freshly ground black pepper
For grilling
12 -
3 tablespoons extra-virgin olive oil, divided
# Instructions:
01 -
Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic and spinach and cook for 30-60 seconds, just until wilted. Remove from the heat and stir in the torn basil.
02 -
Set out 4 slices of bread. Divide the mozzarella over the bread, then scatter the feta evenly on top.
03 -
Layer on the tomato slices, olives, red onion, spinach and basil mixture, oregano, and black pepper. Top with the remaining bread slices and press gently.
04 -
Heat 1 tablespoon olive oil in the skillet over medium-low heat. Add 2 sandwiches and cook for 3-4 minutes, pressing gently, until the bread is golden.
05 -
Add a little more olive oil as needed, flip the sandwiches, and cook for 3-4 minutes more. Cover the pan for the last minute if the cheese needs help melting.
06 -
Transfer to a board, rest for 1 minute, then slice while warm. Repeat with the remaining sandwiches.
# Good to know:
01 -
Serve right away for the crispest bread.
02 -
Pat tomatoes and olives dry before layering to prevent soggy grilled cheese.