Mediterranean Veggie Grilled Cheese


Mediterranean Veggie Grilled Cheese


Grilled cheese just got a Mediterranean upgrade.
  • 1 small red onion (about 8 oz.), halved and sliced into ¼"-thick pieces
  • 2 tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium zucchini (about 8 oz.), halved and thinly sliced lengthwise
  • 1 c. crumbled feta
  • ½ c. store-bought tzatziki
  • ¼ c. unsalted butter, melted
  • 8 slices Sara Lee White made with Whole Grain Bread
  • 2 c. packed baby spinach leaves
  • 1 (12.-oz) jar roasted red bell peppers, drained and patted dry
  1. Preheat oven to 425°. On one half of a rimmed baking sheet, toss onion, 1 tablespoon oil, ¼ teaspoon salt, and a few grinds of pepper. Arrange zucchini in a single layer on other half of baking sheet. Toss with remaining 1 tablespoon oil, ¼ teaspoon salt, and a few grinds of pepper.
  2. Bake until tender, about 15 minutes. Let cool slightly and refrigerate in an airtight container until ready to use.
  3. Meanwhile, in a medium bowl, combine feta and tzatziki, smashing feta with the back of a spoon until slightly chunky but combined and smooth.
  4. Brush one side of each slice of bread with butter. Flip slices over and spread with feta mixture. Top half of slices with onion, zucchini, spinach, and peppers; close sandwiches with remaining slices.
  5. Heat a large cast-iron skillet or nonstick skillet over medium heat. Cook 2 sandwiches until bread is golden, about 2 minutes. Flip and continue to cook until other side of bread is golden, about 2 minutes more. Transfer to a plate and repeat with remaining sandwiches. Slice and serve.
  6. Make Ahead: Vegetables can be roasted 5 days ahead. Keep refrigerated.

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