Mediterranean Feta Mozzarella Melt
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A number of years ago I went for a meal at a Greek restaurant, accompanied by (amongst others) a pair of Italian friends. Upon learning of their presence the manager and owner of the establishment, a somewhat buoyant Greek male, came to our table, conversed, and ultimately provided complimentary drinks (including shots of Ouzo, if I recall correctly). Until this encounter, I was completely unaware of the affection shared between the Greeks and Italians.
So what does that small reminiscence have to do with today's creation? For that you just need to take a look at the ingredients: a pairing of both traditional Greek and Italian fare, coming together in that same shared harmony shown by their respective countries patrons. Initially I was inspired by some particularly enjoyable feta and spinach focaccia that I experiences during the week, though figuring I needed something more substantial in a grilled cheese, I brought in the olives and tomatoes. The addition of mozzarella wasn't just to get more of that Italian character at play, but also for its long established melting characteristic, something that the feta struggles with.
Regardless of the origins, and the (likely) absolute lack of any authenticity to either countries respective cuisine, it's a combination that works. It does have something of a summer vibe to it, but is still heavy enough to enjoy as we descend into the midst of autumn.
Enjoy.
Mediterranean Feta Mozzarella Melt
Serves: 2 People
Mediterranean inspired feta and mozzarella melt on sourdough, paired with spinach, roma tomatoes and Italian Castelvetrano olives.
Ingredients
- 4 Slices Sourdough
- 160g Mozzarella
- 80g Feta
- 1 Roma Tomato
- 10 Italian Castelvetrano Olives (Pitted)
- 2 Handfuls Spinach
- 1 clove Garlic
- Olive Oil
Instructions
- Dice the roma tomato, slice the olives and grate the clove of garlic.
- Add a small amount of olive oil to a pan, and bring to a medium temperature.
- Add the grated garlic to the pan, then add two large hadnfuls of spinach.
- Once the spinach has wilted, add both the tomato and olives, and reduce to a low temperature.
- Slice the mozzarella, and layer on half of the bread slices.
- Remove the spinach, tomato and olive combination from thepan and layer on top of the mozzarella.
- Crumble a layer of feta on top, then place the remaining bread slices on top to complete each sandwich.
- Place in a panini press until the cheese has melted and the bread has toasted to your personal preference.
Notes & Tips
Be generous with the spinach; it shrinks considerably when wilting, meaning you need more than you would initially think. If you're apprehensive, you can always add just some then add more post-wilting if it doesn't look like you have enough.
