Greek Grilled Cheese {recipe}

Greek Grilled Cheese

April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This is No. 17. See all of our grilled cheese sandwiches >> here << .

Sometimes, when someone says “grilled cheese,” just those two words, we want to sass back something about “Greek” because that Greek dish called saganaki is the only true “grilled cheese” we’ve ever seen, just a slab of cheese grilled directly in a pan, and say that a grilled cheese sandwich is something else entirely…

Then we get over ourselves.
Greek Grilled Cheese
This is a Greek Grilled Cheese, essentially a Greek salad between two pieces of pita bread that we very wastefully cut into rectangles so it looks more like a regular sandwich. It’s ok. Some of us are getting tax refunds.

Feta cheese is the natural choice here, though it doesn’t even come close to melting, no matter how long you leave the sandwich in the frying pan. For something melty, try something like halloumi, which is one of the types of cheeses we’ve seen in that Greek grilled cheese saganaki. Melty. Toasted. Perfect. Except we couldn’t find any in our local market.
Greek Grilled Cheese

Greek Grilled Cheese

makes 1 sandwich

Ingredients

1 tablespoon softened butter
1 tablespoon olive oil
2 pieces of pita bread trimmed into rectangles, or 1 piece cut into 2 halves
enough ΒΌ-inch thick slices of feta cheese to cover 2 pieces of pita bread
fresh tomato, very thinly sliced
fresh cucumber, very sliced
a few very thin slices of red onion
4-5 kalamata olives
fresh parsley leaves
a pinch of dried oregano
salt and cracked black pepper to taste

Directions

Heat 1 tablespoon olive oil and 1 tablespoon butter in a frying pan over medium low heat. Place 2 pieces of pita bread in pan, then carefully arrange slices of feta cheese to cover both pieces of bread. Cook the bread until crisped, golden brown and the cheese is soft (it will not “melt”).

Remove the grilled bread with cheese from the pan. Place sliced tomatoes on one side of bread, then add cucumber slices, red onion, olives, and parsley. Sprinkle with dried oregano, then season with a pinch of salt and pepper. Close/cover the sandwich with the other slice of grilled bread.

by Sarah J. Gim on April 17, 2012 · 7 comments

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