If you love a classic grilled cheese but want something a bit different, try this grilled cheese sandwich with tomato, feta and spinach. It delivers the familiar comfort of gooey melted cheese and crisp, buttery bread, paired with bright Mediterranean flavors inspired by a Greek salad.
This sandwich balances creamy Muenster with tangy, salty feta for a satisfying contrast in texture and taste. Fresh tomato slices add juiciness and baby spinach brings a leafy brightness. All of it is sandwiched between crisp, buttery slices of sourdough for the ultimate comfort bite.
This is not a diet version — it’s a full‑fat, indulgent grilled cheese made for when you want something cozy and delicious. Save it for a treat, a lazy weekend, or any occasion that calls for a melty, flavorful sandwich.
Ingredients for Grilled Cheese Sandwich
- Sourdough or country bread: Use sturdy, crusty slices that will crisp up nicely without falling apart.
- Butter: Regular butter or a plant‑based alternative works well for a golden crust.
- Crumbled sheep’s milk feta: We like the sharper flavor of sheep’s milk feta; you can substitute cow’s milk or vegan feta if preferred.
- Pesto: Store‑bought is fine, but homemade pesto gives the best flavor.
- Tomato: Fresh slices add moisture and acidity. If you don’t have fresh tomatoes, oil‑packed sun‑dried tomatoes are a good alternative.
- Muenster cheese: Any creamy, meltable cheese will work; use regular or a vegan melter if desired.
- Baby spinach leaves: Substitute arugula if you prefer a peppery note.
How to Make a Grilled Cheese Sandwich
Lightly toast the bread slices first to help the sandwich stay crisp and hold its shape while cooking. This small step makes a noticeable difference in texture.
Spread butter on one side of each slice and pesto on the opposite side. Place one slice butter‑side down in a hot nonstick skillet, cast‑iron pan, or grill pan.
Layer one slice of Muenster, a sprinkle of crumbled feta, one or two tomato slices and a few spinach leaves. Add the second slice of Muenster, then top with the remaining bread slice, butter‑side up.
Cook over medium heat for about 4–5 minutes per side, until the bread is golden and the cheeses have melted. Flip carefully so the filling stays inside — give it a little extra time if the cheese hasn’t fully melted on the first side.
Tips for the Best Grilled Cheese Sandwich
If you prefer a pressed sandwich, a panini maker works well but will compress the bread. Use thick, hearty slices to avoid a flat end result.
Toasting the bread lightly before assembling ensures a crisp exterior that holds up during cooking. Try it once—you’ll notice the improvement in texture.
FAQ
Can I assemble the sandwich ahead of time?
Yes. Assemble the sandwiches a few hours in advance and cook them just before serving to keep the bread from getting soggy.
Can I make this gluten‑free?
Yes. Use a gluten‑free multigrain or country‑style bread. If frozen, toast it from frozen before assembling the sandwich.
Can I make this vegan?
Yes. Swap in vegan butter, vegan Muenster‑style slices and vegan feta, and ensure the pesto is vegan.
Other Grilled Cheese Variations
Try other flavor combinations if you enjoy this style: mushroom and caramelized onion with goat cheese, manchego with romesco, za’atar‑spiced fillings, or a gooey vegan version with roasted salsa.
If you try this recipe, please leave a star rating or a comment with any questions or ingredient swaps you’d like — feedback helps refine the recipe and makes it easier for others to find and enjoy.
Grilled Cheese Sandwich with Tomato, Feta Cheese and Spinach
5 from 3 reviews
- Author: Vicky Cohen and Ruth Fox
- Total Time: 15 mins
- Yield: 1 sandwich
- Diet: Vegetarian
Description
This grilled cheese combines tangy feta, melty Muenster, fresh spinach and tomato on crunchy sourdough spread with pesto for a rich, satisfying sandwich with Mediterranean flair.
Ingredients
- 2 slices sourdough or country bread
- 1 tbsp butter (or vegan butter)
- ¼ cup crumbled sheep’s milk feta (or preferred feta)
- 2 tsp pesto (store‑bought or homemade)
- 1 small tomato, sliced
- 2 slices Muenster cheese (or any melty cheese or vegan alternative)
- 6–7 baby spinach leaves
Instructions
- Lightly toast the bread slices.
- Spread butter on one side of each slice and pesto on the other. Place one slice butter‑side down in a hot skillet.
- Layer 1 slice Muenster, crumbled feta, tomato slices and spinach. Add the second slice of Muenster and top with the remaining bread, butter‑side up.
- Cook over medium heat about 4–5 minutes per side until the cheese melts and the bread is golden. Flip carefully to keep the filling inside.
- Serve immediately.
Notes
- Sun‑dried tomatoes packed in oil make a flavorful substitute for fresh tomato.
- A panini press can be used but will compress the sandwich; use thicker bread to avoid flattening.
- You can assemble sandwiches a few hours ahead and cook them just before serving.
This post was originally published on April 28, 2014 and has been updated with new information and images.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Sandwich
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 grilled cheese
- Calories: 633
- Sugar: 8.5 g
- Sodium: 1303 mg
- Fat: 35.9 g
- Saturated Fat: 20.1 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 49.3 g
- Fiber: 2.8 g
- Protein: 29.6 g
- Cholesterol: 99.2 mg