Mediterranean Spinach Grilled Cheese

Sinking your teeth into a Mediterranean spinach grilled cheese means golden bread, gooey cheese, and a tangy-savory hit from sun-dried tomatoes and Kalamata olives. This is comfort food but with a sun-kissed twist that lifts ordinary grilled cheese into something truly craveable.

Every time I make this sandwich it brings back memories of late summer lunches on the deck with my family. Even the pickiest eater at my table went for seconds.

Ingredients

• Hearty bread like sourdough or multigrain: adds crunch and structure Choose a fresh loaf with a sturdy crumb to hold the fillings
• Olive oil or butter for grilling: creates a crisp golden crust High quality olive oil brings extra flavor but you can always use a creamy butter
• Fresh spinach leaves: pack in vitamins and a pop of green Look for leaves that are unwilted and deep green
• Crumbled feta cheese: brings salty tang Always taste your feta before using The brinier the better
• Shredded mozzarella cheese: melts beautifully Choose a whole milk block and grate it yourself for best melt and stretch
• Sun-dried tomatoes: add sweetness and chew Choose oil packed if you want extra richness or dried for more intense flavor
• Kalamata olives sliced: for briny bite Opt for pitted olives with shiny skin for the best taste
• Dried oregano: adds herbal warmth For the most aroma crush it lightly between your fingers before sprinkling

Instructions

Prepare the Bread:

Lay out all four slices of bread Choose slices that are even in thickness Brush one side of each slice lightly with olive oil or spread it with butter to cover all the way to the edges This is the key to getting a golden crisp crust

Layer the Fillings:

Flip each slice so the oiled side faces down On two slices evenly layer fresh spinach followed by a scattering of feta and mozzarella cheese Next pile on the chopped sun-dried tomatoes and sliced Kalamata olives and finish with a dusting of dried oregano

Assemble the Sandwich:

Top each loaded slice with the remaining bread making sure the buttered or oiled side is facing out Press the sandwich down gently to help the filling stay put

Grill to Perfection:

Place your sandwich in a preheated skillet over medium heat Let the first side cook three to four minutes pressing gently with a spatula so the bread browns evenly Peek underneath after a few minutes Once it is crisp and golden flip carefully and cook the other side until the cheese is melted and the second side matches the first in color

Serve Warm:

Transfer the grilled sandwich onto a cutting board and let it rest thirty seconds before slicing This helps avoid losing the melty cheese With a sharp knife slice in half and serve right away while the cheese is stretchy and the bread crackles

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I really look forward to the salty pop of the olives against the creamy mozzarella every time I make this My youngest daughter now insists we put extra sun-dried tomatoes in hers because they remind her of picking them fresh on vacation

How to Store Leftovers

Grilled cheese really shines fresh off the pan but you can wrap leftovers tightly and keep them in the fridge for up to twenty-four hours Warm up on a skillet over low heat to get back most of the crispness The olive oil in the bread will help it toast again Never microwave if you want the texture to stay crisp

Ideas for Ingredient Swaps

Out of feta Try goat cheese for a creamy tang instead Or swap in baby kale or arugula for spinach Use green olives for a milder flavor or skip the olives altogether if you want a less briny result Fresh basil or thyme can play the same herbal role as oregano

Serving Suggestions

Pair this sandwich with a bowl of tomato soup for the ultimate comfort duo It is also fantastic with a simple cucumber salad or a small pile of lemony roasted potatoes This grilled cheese makes a satisfying lunch all on its own with just a handful of chips or pickles

A Bit of Mediterranean History

Spinach and feta have long held a special place in the cuisines of Greece and the Mediterranean region This sandwich pulls in some of those classic flavors and makes them portable The tradition of combining greens cheese and bread is centuries old and still delicious today

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One bite and you are instantly transported to the Mediterranean coast This sandwich is a simple way to bring sunshine to your table any day of the week

Frequently Asked Questions

→ What bread works best for this sandwich?

Sourdough, multigrain, or ciabatta are sturdy choices that hold the fillings well and toast up nicely.

→ Can I substitute fresh spinach with frozen?

Yes, just thaw and squeeze out excess moisture from frozen spinach before layering it on the bread.

→ Is there a vegan alternative for the cheeses used?

You can use plant-based feta and mozzarella alternatives to achieve a similar creamy and melty texture.

→ Do I need both olive oil and butter for grilling?

Either olive oil or butter adds flavor and crispness to the bread—choose based on your taste preference.

→ What can I pair this sandwich with?

It goes great with Mediterranean salads, tomato soup, or even a mix of roasted vegetables for a complete meal.