This Feta Grilled Cheese combines some of the best flavors into a delicious sandwich perfect for lunch or dinner! It's made with two different cheeses, red peppers, and pesto, and it comes together in just 15 minutes. Great on its own or with tomato soup!
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Why You'll Love This Grilled Cheese
Delicious flavor combo - Feta, roasted peppers, and pesto are such a delicious combo for grilled cheese and you can make it any time of the year. I was inspired by my Heirloom Tomato Grilled Cheese to make this version and it's easily one of my favorites now!
Upgraded side for tomato soup - Simple grilled cheese is a classic and always delicious but I'm all about making it more special sometimes and trying new flavors! Try this grilled cheese with this Roasted Tomato and Garlic Soup or this Tomato Zucchini Soup, you won't regret it!
Quick and easy - This grilled cheese takes less than 15 minutes to make and calls for just a few simple ingredients with minimal prep time. It's the perfect last-minute dinner or simple lunch you can whip up without thinking.
Ingredients
- Bread - I like using sourdough bread but you can use any bread you have. In the photos, I used my favorite sourdough with herbs and cheese to make it extra fancy! Crusty bread will yield a crispier sandwich. This is also a great way to use up a couple of days old bread so it doesn't go to waste.
- Mozzarella cheese - I'm adding some grated mozzarella to the sandwich to add that classic meltiness because feta doesn't melt as much and because feta by itself would make this sandwich too salty.
- Feta - I highly recommend using block feta, not pre-crumbled feta to avoid unnecessary additives. Pre-crumbled feta has ingredients that prevent it from clumping which makes it drier and prevents it from melting.
- Pesto - If you're using store-bought pesto, choose one made with extra virgin olive oil whenever possible. The parmesan cheese, lemon juice, basil, and pine nuts in pesto add a ton of flavor to this sandwich.
- Roasted red peppers - You can buy jarred roasted red peppers or you can roast them yourself in the oven or on the grill. Homemade is always the best but I like using store-bought ones from a jar here to save time. If you're roasting them yourself, transfer them to a bowl and cover them after roasting to steam them which will help with removing the skin.
- Butter - You'll need unsalted butter to cook the sandwiches. I'm choosing unsalted because feta is already salty but you can use salted butter as well if you prefer.
- Oregano - I kept things simple by just using dried oregano to add some more flavor. Most of the flavor in this sandwich comes from the pesto but you can use fresh oregano for more fresh flavor or other fresh herbs like chives or flat-leaf parsley.
Add-ins and Substitutions
- Gluten-free bread - You can use any kind of gluten-free bread instead of regular bread if needed.
- Different cheese - Other varieties of melty cheese you can use here are gruyere, gounda, young cheddar, or dairy-free mozzarella and feta.
- Add some heat - You can add freshly ground black pepper, chili flakes, or hot sauce before you close the sandwich for some added heat.
- Fresh herbs - You can add some fresh herbs to the sandwiches like fresh oregano, parsley, or chives. There's already basil in the pesto but you can add a few fresh basil leaves too for even more flavor. Try my Heirloom Tomato Grilled Cheese with Fresh Basil if you have lots to use up!
- Baby spinach - You can add some chopped fresh spinach to the sandwiches if you want to add some greens.
- Onions - You can add thinly sliced red onion for some crunch or even these Quick Pickled Red Onions for flavor.
- Sundried tomatoes - Chopped sun-dried tomatoes in olive oil would be a delicious addition to this sandwich or a great substitute for the roasted red peppers.
- Olives - You can add some olives for another layer of flavor! My favorite are Kalamata olives but other varieties would work as well.
Step-by-Step Instructions
- Spread butter on the outer side of each slice of bread and spread pesto on the inside.
- Keep the slices with the butter side down and add grated mozzarella to one side of each sandwich.
- Top with sliced roasted pepper, crumbled feta, and dried oregano.
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- Close the sandwich with the other slice of bread and press it down gently.
- Heat a large skillet over medium-high heat.
- Add one or both of the sandwiches making sure there’s enough space to flip them.
- Grill the sandwiches in the skillet on medium heat for 4-5 minutes on each side pressing them down with a spatula as they cook and the cheese melts. You want them to be crispy and golden brown on the outside.
- Slice each sandwich in half and serve right away. Enjoy!
Expert Tips!
- Put the butter on the bread, not on the pan - This way, the butter is less likely to burn and you can make sure the whole slice is nicely buttered instead of chasing the butter around the pan!
- Don't slice your bread too thick - The thicker the slice, the longer it will take for the heat of the pan to get to the cheese and melt it. Try to cut your slices thinner than you would for an open-face sandwich or use presliced bread.
- Wash your feta - Washing your block of feta under cold water briefly removes some of the excess saltiness from the brine and prevents the sandwiches from being overly salty. This is also why I recommend using block feta, not pre-crumbled feta.
- Don't add any salt - Feta is already plenty salty and mozzarella and pesto have salt in them as well. Adding more salt would be too much.
Serving Suggestions
You can serve the grilled cheese on its own or with some soup or a side salad.
If you want to serve it with soup, try this Tomato Zucchini Soup or this Broccoli Zucchini Soup. It would also go amazing with this Roasted Tomato and Garlic Soup which is made with fresh tomatoes and is perfect for the summer!
Some simple light salads you can serve with the sandwich are this Greek Salad, this Greek Beet Salad with Yogurt if you're craving something heartier with root vegetables, or this Greek Orzo Salad which is slightly more filling with added pasta. If you're serving it in the fall, it'd be delicious with this Kale Sweet Potato Salad.
Storing
Any grilled cheese sandwich is best enjoyed right away while it's still hot. The toasted bread becomes tough in the fridge and loses its crunch.
If you do need to store it, once it's completely cool, keep it in an airtight container in the fridge for a day or two and reheat it on the stove with a little bit of butter.
FAQs
No, I don't recommend using only feta because you either wouldn't have enough cheese in the sandwiches or it would be too salty. Feta is a very salty cheese so I recommend adding only a small amount.
My go-to here is mozzarella but gouda, gruyer, or cheddar are also great options.
Other Grilled Cheese Recipes
Grilled cheese sandwiches are one of the easiest lunches you can whip up in just a few minutes. I try to make new versions of it often with various veggies and different cheeses - there are so many options! Below are three of my favorites but if you want to see the latest ones, head over to Sandwich Recipes.
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Print📖 Recipe
Feta Grilled Cheese
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Sandwiches
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Feta Grilled Cheese is made with two different cheeses, red peppers, and pesto. It's easy to make and comes together in just 15 minutes! Delicious on its own or with tomato soup!
Ingredients
- 4 slices of sourdough bread
- 1-2 tablespoon butter
- 2 tbsp pesto
- 1 cup shredded mozzarella
- 1 sliced roasted red pepper
- 50g feta, crumbled
- ½ tsp dried oregano
Instructions
- Spread butter on the outer side of each slice of bread.
- Spread pesto on the inside and add grated mozzarella to one side of each sandwich.
- Top with sliced roasted pepper, crumbled feta, and dried oregano.
- Close the sandwich with the other slice of bread and press it down gently.
- Heat a large pan over medium-high heat. Add one or both of the sandwiches making sure there’s enough space to flip them.
- Cook for 4-5 minutes on each side pressing them down with a spatula as they cook and the cheese melts. You want them to be crispy and golden brown on the outside.
- Slice each sandwich in half and serve right away. Enjoy!
Notes
Storing: The sandwich is best enjoyed right away while it’s still hot but if needed, it can be stored wrapped in foil or in an airtight container for up to a day.
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Veronika Sykorova says
If you've never added feta cheese to your grilled cheese, I highly recommend trying this recipe! It's so good with the roasted peppers!