Whipped Feta Spring Grilled Cheese (Printable Version)

Bright tangy grilled cheese with whipped feta, cream cheese, dill and lemon. Golden toasty bread for the perfect creamy melt.

# Components:

→ Cheese Mixture

01 - 3.5 oz feta cheese, crumbled
02 - 2 oz cream cheese, softened
03 - 2 tablespoons fresh dill, finely chopped
04 - 1 teaspoon lemon zest
05 - 1 tablespoon fresh lemon juice
06 - 1 tablespoon olive oil
07 - Freshly ground black pepper to taste

→ Bread

08 - 4 slices sourdough or country-style bread

→ For Grilling

09 - 2 tablespoons unsalted butter, softened

→ Optional Add-Ins

10 - ½ cup baby spinach leaves
11 - 2 tablespoons thinly sliced scallions
12 - 4 to 6 thin slices cucumber

# Preparation steps:

01 - In a medium bowl, combine feta, cream cheese, dill, lemon zest, lemon juice, olive oil, and black pepper. Whip using a hand mixer or fork until smooth and creamy.
02 - Spread the whipped feta mixture evenly onto two slices of bread. Top with baby spinach, scallions, and cucumber if using. Place remaining bread slices on top to form sandwiches.
03 - Spread butter on the outsides of each sandwich.
04 - Heat a nonstick skillet over medium heat. Place sandwiches in the skillet and cook 3 to 4 minutes per side, pressing gently, until golden brown and the bread is crisp.
05 - Slice and serve immediately while warm.

# Expert Advice:

01 -
  • It feels indulgent but comes together in under twenty minutes, no fancy ingredients required.
  • The whipped feta is so creamy and punchy it turns plain bread into something you actually crave.
  • Its light enough for lunch but satisfying enough that you wont be hungry an hour later.
  • The lemon and dill make every bite taste like spring, even if its grey outside.
02 -
  • If your cream cheese is cold, the mixture wont whip properly and youll get chunks, let it sit at room temperature for at least fifteen minutes.
  • Medium heat is crucial, too high and the bread burns before the inside warms through, too low and it just gets sad and pale.
  • Press gently but dont smash the sandwich flat or the filling will squeeze out the sides and make a mess of your pan.
03 -
  • Use a nonstick or well seasoned cast iron skillet to avoid any sticking, and resist the urge to move the sandwich around too much while its cooking.
  • If the feta mixture feels too thick, add a tiny splash of olive oil or lemon juice to loosen it up, it should spread easily without tearing the bread.
  • Let the sandwiches rest for thirty seconds after grilling so the filling sets just slightly, making them easier to slice without everything spilling out.
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