Mediterranean Spinach Grilled Cheese

This Mediterranean spinach grilled cheese sandwich combines the earthy flavor of sautéed spinach with tangy sun-dried tomatoes and creamy feta for an elevated twist on a comfort food classic. The addition of honey creates a perfect sweet-savory balance that takes this sandwich to new heights.

I created this recipe during a busy work week when I needed something more exciting than a regular grilled cheese. It's now become my go-to lunch when friends visit, always earning rave reviews for such a simple dish.

Ingredients

• Fresh spinach leaves: Fresh spinach adds nutrients and earthy flavor that wilts down beautifully. Look for bright green leaves without any yellow spots.
• Sun-dried tomatoes: These provide intense umami flavor and chewy texture. Choose oil-packed varieties for extra richness.
• Feta cheese: The salty, tangy nature of feta perfectly complements the sweet tomatoes. Traditional Greek feta made from sheep's milk offers the most authentic flavor.
• Cheddar cheese: Adds the necessary meltiness that feta alone can't provide. Use a sharp variety for more flavor impact.
• Bread: A hearty sourdough or rustic Italian loaf works best as it stands up to the fillings without getting soggy.
• Butter: Use room temperature butter for easy spreading. European-style butter with higher fat content creates a more golden crust.
• Herbs and spices: Oregano and chili flakes add Mediterranean flair. Fresh oregano is wonderful if available.
• Honey: Optional but highly recommended as it balances the salty feta and tangy tomatoes. Use a mild variety like clover.

Step-by-Step Instructions

Prepare the spinach:

Heat olive oil in a non-stick pan over medium heat until it shimmers. Add the spinach and watch it carefully as it cooks down over 5-6 minutes. The volume will reduce dramatically as water evaporates. Season with just a pinch of salt to avoid making the final sandwich too salty. Transfer to a plate and allow to cool slightly.

Prepare the bread:

Spread softened butter evenly across one side of each bread slice, making sure to reach all the way to the edges. This creates a perfect golden crust and prevents sticking.

Start the assembly:

Place two bread slices butter-side down in a clean, cool pan. This initial assembly happens before turning on the heat to prevent burning. Press the chopped sun-dried tomatoes firmly onto the unbuttered side of the bread in the pan so they adhere well.

Layer the cheeses and spinach:

Distribute half the feta crumbles evenly over the tomatoes, followed by half the cheddar. Add the cooled spinach in an even layer, then sprinkle the remaining cheeses over top. The layering order matters as it helps everything melt and stay together.

Add seasonings and finish assembly:

Sprinkle oregano and chili flakes over the cheese layer, adjusting amounts to your spice preference. Place the remaining bread slices on top with the buttered side facing up.

Cook to golden perfection:

Turn the heat to medium and cook for about 5 minutes, checking occasionally by gently lifting an edge with a spatula to monitor browning. The ideal color is deep golden brown, not dark brown.

Flip and finish:

Using a wide spatula, carefully flip each sandwich in one confident motion. Cook the second side for approximately 5 minutes until golden and the cheese has fully melted.

Serve with flourish:

Transfer to plates, cut diagonally if desired, and add a final sprinkle of oregano and chili flakes. If using honey, drizzle a thin stream over the top right before serving for visual appeal and flavor contrast.

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The sun-dried tomatoes are truly the star ingredient here. I discovered their magic during a cooking class in Tuscany where our instructor used them in everything from pasta to sandwiches. Their concentrated flavor transforms even the simplest dishes into something memorable.

Make-Ahead Options

This sandwich works beautifully for meal prep. You can cook the spinach up to two days ahead and store it in an airtight container in the refrigerator. For busy mornings, assemble the entire sandwich the night before without cooking, wrap tightly in parchment paper, and refrigerate. In the morning, simply butter the outside and cook as directed for a gourmet breakfast in minutes.

Dietary Adaptations

This recipe is incredibly flexible for different dietary needs. For a vegan version, substitute plant-based feta and cheddar alternatives and use olive oil instead of butter on the bread. Gluten-free bread works perfectly as long as you choose a sturdy variety that won't fall apart during flipping. For a lower-carb option, try using portobello mushroom caps in place of bread for a knife-and-fork variation that's equally delicious.

Serving Suggestions

While perfect on its own, this sandwich pairs wonderfully with simple sides. A light arugula salad dressed with lemon and olive oil provides a peppery contrast. For a heartier meal, serve alongside a small bowl of tomato soup for dipping. For entertaining, cut into small triangles and serve as an appetizer with a dollop of olive tapenade on the side.

Frequently Asked Questions

→ Can I substitute feta cheese?

Yes, you can substitute feta cheese with goat cheese or ricotta for a similar creamy texture and taste.

→ What bread works best for grilled cheese?

Sourdough, ciabatta, or a hearty whole-grain bread work well as they hold up during grilling and provide great texture.

→ How can I make it spicy?

Add extra crushed chili flakes or a drizzle of hot sauce for a spicy twist.

→ Can I use fresh tomatoes instead of sun-dried?

Fresh tomatoes work too, but they might make the sandwich slightly moist. Pat them dry before adding.

→ Is there a way to make this vegan?

Replace the feta and cheddar with vegan cheese alternatives and use plant-based butter for a vegan-friendly version.