My Mediterranean Grilled Cheese That's Not Your Average Toastie
I was standing in my kitchen last Tuesday, staring at leftover feta and a half-used jar of sun-dried tomatoes, and honestly? I didn't expect that combo to change my life. But this Mediterranean grilled cheese is everything a regular sandwich wishes it could be—salty, tangy, gooey, with that perfect golden crust that crunches just right. It's the kind of thing you make when you want to feel fancy but also just want to eat in your pyjamas. Honestly, I didn't even plan to share this recipe, but my mate Sam wouldn't stop texting me photos of his attempts to recreate it, so here we are.
Ingredients
- 2 slices good sourdough — the kind with proper chew, not that floppy sandwich bread
- 1 tbsp butter, softened — or mayo if you're feeling rebellious
- 50g feta cheese, roughly crumbled — go for the creamy Greek stuff if you can
- 50g mozzarella, grated — the melty hero of this story
- 2-3 sun-dried tomatoes, drained and sliced — the oil-packed ones are best
- 1 tsp pesto — store-bought is fine, I won't tell
- A handful of baby spinach — or rocket if you like a peppery kick
- A pinch of dried oregano — because it's not Mediterranean without it
Instructions
- Start by mixing your feta and mozzarella in a bowl — honestly, I just use my hands because it's faster and messier.
- Spread pesto on one slice of bread like you're painting a masterpiece.
- Layer on the spinach, then the cheese mix, then sun-dried tomatoes. Sprinkle oregano like you mean it.
- Top with the second slice and press down gently. Don't squash it flat, just enough to hold it together.
- Butter the outside of the sandwich like you're giving it a warm hug.
- Heat a non-stick pan over medium heat — not too hot or the outside burns before the cheese melts.
- Cook for about 3-4 minutes each side, pressing lightly with a spatula until golden and gooey.
- Let it sit for a minute before slicing — if you cut too soon, the cheese will escape and you'll cry.
- Serve with a handful of olives or a quick side salad if you're feeling virtuous.
- If you're feeling wild, add a drizzle of balsamic glaze — but only if it's the real stuff, not the sugary impostor.
Notes
Don't you dare use pre-grated cheese—it's coated in anti-caking stuff and won't melt properly. Also, if your feta is too crumbly, give it a little mash with a fork first. I learned that the hard way after bits went flying everywhere. And for the love of all things melty, butter the bread edges properly or you'll get sad, pale corners. This is not the time to skimp.