Greek-Inspired Mediterranean Grilled Cheese with Feta, Olives & Sun-Dried Tomato

Recipe by Grilly CheesePublished 2026-09-24Updated 2026-09-24

A crispy Mediterranean-inspired grilled cheese layered with mozzarella, feta, Kalamata olives, sun-dried tomatoes, spinach, red onion, and oregano.

Greek-inspired Mediterranean grilled cheese with melted mozzarella, feta, Kalamata olives, sun-dried tomatoes, spinach, red onion, and oregano
AI-generated illustration of this recipe.

This Greek-inspired Mediterranean grilled cheese combines the comfort of a classic toasted cheese sandwich with salty feta, briny Kalamata olives, sweet-tart sun-dried tomatoes, spinach, red onion, and oregano. Mozzarella provides the stretch and melt, while feta adds the sharp, tangy flavor that makes the sandwich stand out. It is a strong vegetarian option for lunch, dinner, or a globally inspired grilled cheese menu.

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Greek-Inspired Mediterranean Grilled Cheese with Feta, Olives & Sun-Dried Tomato

Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.

Prep
10 minCook
10 minRest
0 minTotal
20 minYield
2 sandwiches

Equipment

  • Skillet or griddle
  • Small skillet (for the spinach)
  • Wide spatula

Ingredients

  • •4 slices sturdy sourdough or country bread
  • •1 1/2 cups shredded low-moisture mozzarella cheese
  • •1/3 cup crumbled feta cheese
  • •1/3 cup oil-packed sun-dried tomatoes, drained well and thinly sliced
  • •1/4 cup pitted Kalamata olives, sliced
  • •1 packed cup baby spinach
  • •2 tablespoons very thinly sliced red onion
  • •1/2 teaspoon dried oregano
  • •1/8 teaspoon freshly ground black pepper
  • •2 tablespoons unsalted butter, softened
  • •1 teaspoon extra-virgin olive oil

Instructions

  1. 1

    Prep the fillings

    Pat the sun-dried tomatoes and olives dry with paper towel so excess oil or brine does not make the bread soggy.

  2. 2

    Wilt the spinach

    Heat the olive oil in a small skillet over medium heat. Add the spinach and cook for 30 to 60 seconds, just until wilted. Transfer to a plate and squeeze or blot away excess moisture.

  3. 3

    Build the sandwiches

    Lay out the four bread slices. Divide half of the mozzarella between two slices, followed by the feta, sun-dried tomatoes, olives, wilted spinach, red onion, oregano, and black pepper. Top with the remaining mozzarella, then close each sandwich with another slice of bread.

  4. 4

    Butter the bread

    Spread the outside of each sandwich evenly with softened butter.

  5. 5

    Cook low and slow

    Place a skillet or griddle over medium-low heat. Add the sandwiches and cook for 4 to 5 minutes on the first side, pressing lightly with a spatula, until deeply golden.

  6. 6

    Flip and finish

    Turn carefully and cook another 3 to 5 minutes until the second side is crisp and the mozzarella is fully melted.

  7. 7

    Rest and serve

    Let the sandwiches rest for 1 minute before slicing. Serve immediately.

Tips

  • →Drain the olives and sun-dried tomatoes thoroughly. Moisture is the biggest enemy of a crisp grilled cheese.
  • →Keep the heat at medium-low so the bread browns gradually while the mozzarella melts completely.
  • →Put mozzarella on both sides of the fillings. It helps hold the sandwich together as it melts.
  • →Crumble the feta fairly small so every bite gets some without creating large cold pockets.

Variation

Replace Kalamata olives with green olives for a milder briny flavor, or substitute provolone for half of the mozzarella for a sharper melt. Fresh chopped tomato can stand in for sun-dried (seed it and blot dry first), and roasted red pepper adds extra sweetness. Add thinly sliced grilled chicken for a non-vegetarian version.

Questions and answers

Is this recipe vegetarian?

Yes, assuming the cheeses used are made with vegetarian rennet.

Can I make this gluten-free?

Yes — use a sturdy gluten-free sandwich bread; the rest of the recipe is unchanged.

Storage and reheating

Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.

Dietary note: This recipe is labeled VegetarianDiet.

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