The Pioneer Woman Tasty Kitchen
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Greek Salad Grilled Cheese Sandwich

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

2

Description

A twist on a grilled cheese by loading it up with a classic Greek salad. It was amazing.

Ingredients

  • FOR THE GREEK SALAD:
  • 1 whole Young Cucumber, Peeled, Seeds Removed, Diced
  • 8 whole Cherry Tomatoes, Quartered
  • 1 whole Red Bell Pepper, Seeds Removed, Diced
  • ¼ cups Red Onion, Diced
  • ¼ cups Kalamata Olives, Pits Removed, Sliced
  • ½ cups Feta Cheese, Crumbled
  • 1 clove Garlic, Minced
  • 1 Tablespoon Lemon Juice
  • 1 pinch Salt
  • 1 pinch Cracked Black Pepper
  • ½ Tablespoons Fresh Oregano, Chopped
  • ¼ cups Olive Oil
  • FOR THE SANDWICH:
  • 2 slices Good Quality Bread
  • 1 Tablespoon Unsalted Butter
  • ½ cups Mozzarella Cheese, Shredded
  • 1 cup Greek Salad
  • 1 whole Pepperoncini Pepper, For Garnish (optional)

Preparation

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

Into a mason jar or other covered container add the garlic, lemon juice, salt, pepper, oregano and olive oil. Cover and give it a good shake until the olive oil emulsifies. Pour over the salad and give it 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 a cup of the Greek salad. Add the remaining mozzarella cheese to the top, then top with the remaining slice of bread, butter side up.

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!

Let it cook for 2 or 3 minutes and gently lift the bottom slice to take a peak. Once it is golden brown, carefully flip the sandwich 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 down 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 mozzarella held everything together, as you would expect in a great grilled cheese. And you get a nice punch with the flavor and crispness of the 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.

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2 Reviews

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Avatar of maegochan

maegochan on 11.16.2013

Really enjoyed this sandwich! The crunch of the vegetables adds a nice texture and the tang of the olives and the feta adds a great contrast with some of the mellower flavors like cucumber and mozzarella.

Avatar of angela radke

angela radke on 11.1.2013

This recipe gave me the perfect excuse to use my Panini press. These sandwiches are awesome cheesy experience. Thank you for sharing!

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