Prep 5 mins
Cook 5 mins
The grilled sandwich with a deliciously Greek 'twist'.
- 4 slices crusty bread, from a dense loaf (like sourdough)
- 4 tablespoons olive oil, approximately
- 8 ounces feta (approximately)
- 1 large tomatoes
- 2 teaspoons finely chopped fresh oregano leaves (or 1 tsp dried)
- fresh ground black pepper
- Brush both sides of each bread slice with some oil. Cut enough 1/4-inch-thick slices from feta to cover 2 slices of bread and cut tomato into 1/4-inch-thick slices. Assemble 2 sandwiches with feta and tomato slices, seasoning filling with oregano and LOTS of pepper.
- In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sandwiches until golden, about 2 minutes on each side.
- Variation: Adding sliced or chopped Kalamata olives is a delicious addition.
- Note: This is a grilled sandwich that is delicious served at room temperature too.
Delicious! We made it into more of a veggie sandwich by added some sauteed zucchini and sliced onion, and dipped it in balsamic vinegar (or could also drizzle it over the tomatoes). We also didn't have alot of the feta cheese, so we crumbled it over the tomato and loved the taste blend. Didn't have crusty bread, so we grilled both sides of two hot dog buns (soft potato bread type buns local to PA Dutch Country where we live), and the end result was reminiscent of Isaac's pretzel bread sandwiches--yum!
This was the best sandwich I've had in a long time. I used 3.5oz feta for 1 sandwich, which I found to be perfect. I will be making this often!
Yumm, so easy, tastes like a $12 sandwich at a bistro. Goes well in a george foreman grill or pannini grill also! I crumbled feta which takes a little longer to melt but is just as good.