Description
A delicious and hearty Mediterranean Spinach Grilled Cheese sandwich combining tangy feta, melted mozzarella, sun-dried tomatoes, and kalamata olives on crispy sourdough bread, perfect for a flavorful lunch.
Ingredients
Scale
Bread and Butter
- 4 slices sourdough or rustic bread
- 2 tablespoons olive oil or softened butter
Filling
- ½ cup cooked spinach (squeezed dry)
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup kalamata olives, sliced
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ½ cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prepare the filling: In a small bowl, combine the cooked spinach, sun-dried tomatoes, sliced kalamata olives, dried oregano, garlic powder, crumbled feta cheese, and shredded mozzarella cheese. Mix well until evenly incorporated.
- Prepare the bread: Spread olive oil or softened butter evenly on one side of each slice of bread. This will create a golden, crispy exterior when cooked.
- Heat the skillet: Place a skillet or frying pan over medium heat to warm.
- Assemble the sandwiches: Place two slices of bread oil-side down onto the heated skillet. Evenly divide the spinach-cheese mixture over the bread slices in the skillet.
- Top the sandwiches: Place the remaining bread slices on top of the filling, with the oiled side facing up.
- Cook the sandwiches: Cook for 3 to 4 minutes on one side, pressing gently with a spatula. Then carefully flip and cook the other side for another 3 to 4 minutes until the bread is golden brown and the cheese inside is melted.
- Serve: Remove from the skillet, slice the sandwiches if desired, and serve warm for the best flavor and texture.
Notes
- You can substitute kale or arugula instead of spinach for a different leafy green twist.
- For a more tangy and fresh flavor, add a splash of lemon juice to the filling mixture before assembling.
