Feta Grilled Cheese Sandwich
Craving something different? This feta grilled cheese sandwich with spinach and sun-dried tomatoes is your new go-to lunch!
Why Reinvent Grilled Cheese?
Grilled cheese was one of the first things I ever learned to cook, and for years, I thought I’d mastered it—until I added feta. The result? A tangy, salty upgrade that feels both nostalgic and completely new. This Feta Grilled Cheese Sandwich Recipe takes everything I love about the classic comfort food and layers in just enough grown-up flavor to make it something special.
It’s the kind of recipe you make once on a rainy afternoon and then keep coming back to—whether for a lazy weekend lunch or a cozy dinner with a glass of wine. And the best part? It’s ridiculously easy.
What Makes Feta So Special?
Feta has this magical ability to brighten everything it touches. It’s creamy, crumbly, and briny all at once. When it melts—especially when paired with gooey mozzarella—it adds tang and texture you just don’t get from the usual slice of American cheese.
In this recipe, I combine feta with sautéed spinach, sun-dried tomatoes, and a pinch of oregano for something that lands right between comfort food and Mediterranean fantasy. The chili flakes bring the tiniest bit of heat, and if you’re like me, you’ll never skip the optional drizzle of honey at the end. That sweet-salty hit? Chef’s kiss.
Can a Sandwich Be Meal-Worthy?
Absolutely. This is not a side-of-the-plate sandwich. It’s a fully loaded, oozy, crunchy, flavorful meal on its own. The sautéed spinach gives it heft, and the sun-dried tomatoes add a little umami edge that really brings everything together. It’s hearty enough to keep you satisfied and quick enough to make after a long day.
I often pair it with a simple tomato soup or a green salad if I’m trying to be “balanced,” but honestly? It doesn’t need much. It’s perfect just the way it is.
What Kind of Bread Works Best?
When it comes to grilled cheese, the bread matters just as much as the filling. I’m partial to a sturdy sourdough—it crisps up beautifully and holds all the melted goodness without falling apart. But you can absolutely use whatever you have on hand: a rustic whole grain for extra texture, a soft white loaf for something classic, or even a multigrain if you want a nutty edge. Just aim for slices that aren’t too thin—you want that perfect golden crust without losing structural integrity when the cheese starts to ooze.
What’s the Secret to Getting It Just Right?
It’s all in the layering—and the patience. Buttering the bread thoroughly and starting with a medium heat helps you get that golden, crispy crust without burning the outside before the cheese melts. And don’t skip pressing the sun-dried tomatoes into the bread. That step ensures you don’t lose a single bite of flavor.
Use a nonstick skillet, wipe it down after sautéing the spinach, and don’t be tempted to rush the process. Let it sizzle. The cheese needs time to melt, and your sandwich deserves that slow, even toast.
Feta Grilled Cheese Sandwich
Ingredients
- ½ Tablespoon olive oil
- 60 Grams spinach leaves
- 1/2 Teaspoon minced garlic
- 1 Pinch Salt
- 4 Slices Bread sourdough works great!
- 2 Tablespoons Butter softened
- 6 Sun-dried tomatoes in oil, chopped
- 65 Grams Feta cheese crumbled
- 100 Grams Mozzarella cheese
- 1 Pinch Dried oregano
- 1 Pinch Crushed red chili flakes
Instructions
- Heat olive oil in a non-stick pan over medium heat.½ Tablespoon olive oil
- Add the spinach, minced garlic, and sauté for 5–6 minutes until it wilts. Sprinkle with a pinch of salt, give it a quick stir, then transfer the spinach to a plate. Wipe the pan clean with a paper towel.60 Grams spinach leaves, 1/2 Teaspoon minced garlic, 1 Pinch Salt
- Spread butter on one side of each slice of bread. Place two slices in the pan, butter side down.4 Slices Bread, 2 Tablespoons Butter
- Add chopped sun-dried tomatoes on each slice and press them lightly into the bread using the back of a spoon. Top with half of the crumbled feta, half of the shredded cheddar, and the sautéed spinach. Add the remaining feta and cheddar on top of the spinach. Sprinkle with oregano and chili flakes.6 Sun-dried tomatoes, 65 Grams Feta cheese, 100 Grams Mozzarella cheese, 1 Pinch Dried oregano, 1 Pinch Crushed red chili flakes
- Close each sandwich with the remaining bread slices, butter side up.
- Place the pan over medium heat and cook for about 4–5 minutes, or until the bottom is golden and crisp. Flip carefully and cook the other side for another 4–5 minutes, until both sides are toasted and the cheese is melted.
- Optional: Sprinkle extra oregano or chili flakes on top and drizzle with honey for a sweet finish. Serve immediately while warm and melty.
Notes
- Use thick-cut bread like sourdough or ciabatta—it holds up well and crisps beautifully.
- Make sure your spinach isn’t watery before adding it to the sandwich to avoid sogginess.
- You can easily swap in mozzarella or provolone if you want a milder, meltier cheese.
- Add-ins like olives, caramelized onions, or even a slice of tomato make great customizations.
Nutrition
If you’re anything like me, once you’ve tried this combo of melty cheese, savory spinach, and tangy sun-dried tomatoes, you’ll be hooked.
And if you’re in the mood to explore more, don’t miss our other grilled cheese creations—like the classic cheddar and caramelized onion or a spicy jalapeño version. Craving a cozy dipper on the side? Our homemade tomato soup is the perfect match.
Let’s keep the comfort food conversation going—come find us on Instagram and Pinterest, and tag us when you make yours. I’d love to see your spin on it!
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