Follow these steps for perfect results
feta cheese
kalamata olive
pitted, rinsed, chopped
capers
drained, rinsed
lemon peel
finely grated
fresh ground black pepper
butter
at room temperature
sourdough bread
1/4-inch thick
gruyere cheese
coarsely grated
roasted red peppers
drained, halved
baby spinach leaves
In a bowl, combine feta cheese, kalamata olives, capers, lemon peel, and black pepper.
Mix well and set aside.
Butter one side of each bread slice.
Place 4 bread slices on a work surface, buttered side down.
Spread the feta mixture evenly over the 4 slices.
Press Gruyere cheese into the feta mixture.
Top each slice with 2 roasted red pepper halves and spinach leaves.
Press firmly to compress the filling.
Place the remaining 4 bread slices on top, buttered side up.
Heat a large nonstick skillet over medium heat for 2 minutes.
Place sandwiches in the skillet (in batches, if needed).
Cover and cook for 2-3 minutes, or until the undersides are golden brown and the cheese has begun to melt.
Uncover and turn the sandwiches with a spatula, pressing very firmly to flatten them slightly.
Cook for 2-3 minutes, or until the undersides are golden brown and the spinach has wilted.
Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the Gruyere has melted completely.
Serve immediately.
Expert advice for the best results
Use a panini press for a more evenly grilled sandwich.
Add a drizzle of balsamic glaze for extra flavor.
Everything you need to know before you start
5 minutes
Feta mixture can be made ahead of time.
Serve warm, cut in half diagonally.
Serve with a side salad.
Serve with tomato soup.
Crisp and refreshing
Discover the story behind this recipe
Common Mediterranean flavors combined in a comforting sandwich.
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