Greek Salad Grilled Cheese Sandwich

This summer we planted tomatoes, cucumbers, peppers, beans, squash, and lettuces, along with herbs and strawberries. It was actually a very good year and we had an abundance of vegetables. As I looked at my counter top this past week, it was loaded with cucumbers and tomatoes, and I knew I had to do something with those. The combination of the two immediately made me think of a classic Greek salad. I have no idea why, but they did, and I am glad they did because I truly love a Greek salad. I love everything about the Greek salad. It’s chunky vegetables, the saltiness from the feta cheese, the olives, oh, those olives, and a bite from red onion, among the sweetness from the cucumbers and tomatoes. To me, it is a perfect salad.

So as I threw the salad together, I let it setup in the refrigerator, and then oops, I forgot about it until the following afternoon.  That was OK as well, because that sparked another idea of mine. How about if I were to transform the salad into a Greek salad grilled cheese sandwich? Yes, I went there to explore, and let me tell you people, that exploration was intense and yielded a phenomenal grilled cheese sandwich, possibly one of my now top five favorites.

Greek Grilled Cheese Sandwich

Let’s get started.

Ingredients for the Greek Salad:

  • 1 whole young cucumber, peeled, seeds removed, diced
  • 1 whole red bell pepper, seeds removed, diced
  • 8 cherry tomatoes, quartered
  • 1/4 cup red onion, diced
  • 1/4 cup of kalamata olives, pits removed, sliced
  • 1/2 cup feta cheese, crumbled
  • 1 clove of garlic, minced
  • 1/2 tbsp fresh oregano, minced
  • 1/4 cup of olive oil
  • 1 tbsp fresh lemon juice
  • pinch of salt
  • pinch of cracked black pepper

Ingredients for the Sandwich:

  • 2 slices of quality bread
  • 1 tbsp unsalted butter
  • 1/2 cup of mozzarella cheese, shredded
  • 1 cup Greek Salad
  • pepperoncini for garnish

Start by making the salad. To a mixing bowl add the cucumber, tomatoes, red bell peppers, onion, olives, and feta cheese. Mix.

To a mason jar, or other covered container add the garlic, lemon juice, salt, pepper, oregano, and olive oil. Cover, and give a good shake until the olive oil emulsifies. Pour over the salad, and give another good mix.

Add a non-stick skillet to the stove on medium heat.  Butter one side of each slice of bread. Add one slice of bread, butter side down onto the skillet.

Add half of the mozzarella cheese onto the bread, then carefully top with the Greek salad. Add the remaining mozzarella cheese to the top, then top with the remaining slice of bread, butter side up.

Greek Salad Grilled Cheese Sandwich Recipe

Now let’s face it, you will get some salad runoff on the skillet, as well as some mozzarella cheese. Don’t sweat the small stuff, just pay attention to not burn the bread!

With that said, gently lift the bottom slice to take a peak and once it is golden brown, carefully flip the sandwich over to cook on the other side. Once it is flipped, I reduce the heat a bit so I do not burn the bread.  I also add a sandwich/bacon weight to the top, just to bring the height. Once the other side is golden brown, you are ready to slice and serve.

Slice in half, and top with a pepperoncini pepper if you are feeling a little naughty. Obviously I was feeling a little naughty, and well, I love those darn peppers.

The light bit of mozzarella held everything together, as you would expect in a great grilled cheese, while retaining a tender, yet crisp vegetables. The saltiness from the ever so slightly melted feta cheese played nicely with the bit of the red onion, plumpness of the tomato, and brininess from the olives.

This was a real winner, and that is no lie. I hope you enjoy.

Greek Salad Grilled Cheese Sandwich
Author: 
Recipe type: Sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Ingredients
  • Ingredients for the Greek Salad:
  • 1 whole young cucumber, peeled, seeds removed, diced
  • 1 whole red bell pepper, seeds removed, diced
  • 8 cherry tomatoes, quartered
  • ¼ cup red onion, diced
  • ¼ cup of kalamata olives, pits removed, sliced
  • ½ cup feta cheese, crumbled
  • 1 clove of garlic, minced
  • ½ tbsp fresh oregano, minced
  • ¼ cup of olive oil
  • 1 tbsp fresh lemon juice
  • pinch of salt
  • pinch of cracked black pepper
  • Ingredients for the Sandwich:
  • 2 slices of quality bread
  • 1 tbsp unsalted butter
  • ½ cup of mozzarella cheese, shredded
  • 1 cup Greek Salad
  • pepperoncini for garnish
Instructions
  1. Start by making the salad. To a mixing bowl add the cucumber, tomatoes, red bell peppers, onion, olives, and feta cheese. Mix.
  2. To a mason jar, or other covered container add the garlic, lemon juice, salt, pepper, oregano, and olive oil. Cover, and give a good shake until the olive oil emulsifies. Pour over the salad, and give another good mix.
  3. Add a non-stick skillet to the stove on medium heat. Butter one side of each slice of bread. Add one slice of bread, butter side down onto the skillet.
  4. Add half of the mozzarella cheese onto the bread, then carefully top with the Greek salad. Add the remaining mozzarella cheese to the top, then top with the remaining slice of bread, butter side up.
  5. Now let’s face it, you will get some salad runoff on the skillet, as well as some mozzarella cheese. Don’t sweat the small stuff, just pay attention to not burn the bread!
  6. With that said, gently lift the bottom slice to take a peak and once it is golden brown, carefully flip the sandwich over to cook on the other side. Once it is flipped, I reduce the heat a bit so I do not burn the bread. I also add a sandwich/bacon weight to the top, just to bring the height. Once the other side is golden brown, you are ready to slice and serve.
  7. Slice in half, and top with a pepperoncini pepper if you are feeling a little naughty. Obviously I was feeling a little naughty, and well, I love those darn peppers.
  8. The light bit of mozzarella held everything together, as you would expect in a great grilled cheese, while retaining a tender, yet crisp vegetables. The saltiness from the ever so slightly melted feta cheese played nicely with the bit of the red onion, plumpness of the tomato, and brininess from the olives.
  9. This was a real winner, and that is no lie. I hope you enjoy.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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