Mediterranean Grilled Cheese Sandwich


Grilled Cheese Part III – the Mediterranean Grilled Cheese, loaded with Mozzarella and Feta Cheese, fresh tomatoes, sliced black olives (you can use Kalamata if preferred), and just the right amount of red onion, fresh basil and garlic. This grilled cheese is amazingly good and deliciously Greek inspired. It’s a recipe you won’t want to let go of. Quick, simple, hearty, loaded with an exciting blend of flavors and full of cheese! Does it get much better than that :)? Enjoy!

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mediterranean grilled cheese sandwich

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Mediterranean Grilled Cheese Sandwich


  • 2 slices rustic white bread or sourdough bread
  • 1 Tbsp extra virgin olive oil , divided
  • 2 oz . Wisconsin Whole Milk Mozzarella cheese , shredded
  • 1 oz . Wisconsin Feta cheese , crumbled
  • 2 cups fresh spinach
  • 4 Roma tomato slices
  • 2 Tbsp diced black olives
  • 1 Tbsp finely chopped red onion
  • 2 tsp chopped fresh basil
  • 1/4 tsp finely minced garlic (about 1/3 clove)
  • Freshly ground black pepper


  1. Heat 1 tsp olive oil in a non-stick 10-inch skillet over medium-high heat. Once hot, add garlic and spinach and saute until spinach begins to wilt, about 30 seconds. Remove from heat, stir in basil and set aside. To assemble sandwich, spread Mozzarella and Feta cheese over one slice of bread into an even layer. Layer tomatoes in a single layer over cheese. Spread spinach mixture over tomatoes then sprinkle olives and red onions over tomatoes. Season with freshly ground black pepper and top with remaining slice of bread.
  2. Spread 1 tsp olive oil evenly over skillet, add sandwich and heat over medium-low heat. Cook until bottom is golden brown, about 3 - 4 minutes, then remove sandwich from pan. Spread remaining 1 tsp olive oil evenly along skillet, carefully rotate sandwich to opposite side and return to pan over medium-low heat. Cover skillet with lid and cook until bottom is golden brown, about 2 - 3 minutes. Serve immediately.
  3. Recipe Source: Cooking Classy


  • Tina @ Tina’s Chic: I love that you can do a grilled cheese sandwich a thousand different ways. This looks delish! April 19, 2013 at 8:47am Reply

    • Jaclyn: Thanks Tina :)! April 19, 2013 at 9:36am Reply

  • Chung-Ah | Damn Delicious: Wow, I really REALLY wish this was my lunch today instead of my leftover pizza! April 19, 2013 at 9:36am Reply

    • Jaclyn: I love left over pizza for lunch and breakfast :) April 19, 2013 at 10:30am Reply

  • Georgia @ The Comfort of Cooking: Such a mouthwatering sandwich, Jaclyn! It looks amazing! April 19, 2013 at 12:59pm Reply

    • Jaclyn: Thanks Georgia! April 20, 2013 at 10:39pm Reply

  • maryanne: I first tried this at our local bagel place and have made it many times, with lots of compliments. I use prolone, vs mozz, roasted red peppers vs tomatoes, kalamata olives and HAS to be on rye. Thanks for posting! April 19, 2013 at 3:11pm Reply

    • Jaclyn: Maryanne the provolone and the red peppers sound delicious – yum, thanks for your comment! April 19, 2013 at 4:11pm Reply

  • Dan from Plater Talk: Jaclyn,
    I love this simple but wonderfully delicious sounding sandwhich. So apropro for our cold and wet spring, sounds like a perfect lunch for today. Thank you for sharing this! April 22, 2013 at 7:33am Reply

    • Jaclyn: You’re welcome! Thanks for your comment Dan! April 22, 2013 at 9:49am Reply

  • Mihai @ Simply yum: Oh yes, this looks amazing :D Now I know what I’m going to cook for breakfast tomorrow morning :D April 27, 2013 at 1:56pm Reply

  • Ruth: Oh my god …. how did you make a sandwich look so good!!?? Nice! April 27, 2013 at 3:36pm Reply

    • Jaclyn: Thanks Ruth :)! April 27, 2013 at 4:08pm Reply

  • Randy: Tried your recipe and it was amazing!! Even my picky daughter ate hers. I did think it could be good with some kind of white sauce added. Do you have any ideas what type of sauce could compliment this dish. Don’t get me wrong, it was great without. I’m just a sauce lover :-) September 6, 2014 at 11:09pm Reply

    • Jaclyn: I’m with you I think a white sauce (like alfredo) would be a good compliment to this. I’m a sauce lover too :). September 22, 2014 at 9:50pm Reply

    • Dee S: I just made it and loved it. If you are wanting to use a sauce, I would suggest a marinara and use it as a dipping sauce, much as you’d dip a traditional grilled cheese in a bowl of tomato soup. November 21, 2015 at 3:23pm Reply

  • Dee S: I just made this and it was spectacular! I used jarred pesto instead of the basil and garlic. I also overstuffed it and it was one of the best grilled cheese sandwiches I’ve ever had. Thanks for a great recipe! November 21, 2015 at 3:07pm Reply

  • Amy: Absolutely delicious. Followed recipe exactly. Will make often. January 19, 2016 at 11:03am Reply

    • Jaclyn: I’m so glad you liked it Amy, thanks for your comment! January 19, 2016 at 6:54pm Reply

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