Description
A twist on a classic! Feta, sun-dried tomatoes, and spinach add a Mediterranean flair to this comforting grilled cheese.
Ingredients
Units
Scale
- 2 slices (2 slices) sandwich bread
- 1 tbsp butter
- 1/4 cup (60 ml) crumbled sheeps milk feta cheese
- 1 tsp sun dried tomatoes packed in oil, sliced or chopped
- 2 slices (2 slices) Muenster cheese
- 4-5 leaves (4-5 leaves) Baby spinach leaves
Instructions
- Lightly toast the bread slices.
- Butter one side of one slice and place it butter-side down in a nonstick pan over medium heat.
- Arrange 1 slice of Muenster cheese, feta, sun-dried tomatoes, and spinach leaves on top. Top with the remaining slice of Muenster cheese.
- Butter the other slice of bread and place it on top, butter-side up, to make a sandwich.
- Cook over medium heat for 4–5 minutes per side, until the cheese is melted and the bread is golden brown.
- Serve immediately.
Notes
- For a richer flavor, use a good quality olive oil to butter the bread instead of regular butter.
- If sun-dried tomatoes are too intense, reduce the amount or use a milder option like roasted red peppers.
- To prevent the sandwich from becoming soggy, ensure the spinach is thoroughly dried before adding it to the filling.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 2
- Protein: 15
- Cholesterol: 30