Save The smell of butter hitting a hot skillet always makes me stop what I'm doing. One Saturday morning, I had leftover feta and a block of cream cheese that needed using, so I whipped them together with lemon and dill on a whim. The result was so tangy and smooth that I immediately sandwiched it between sourdough and grilled it until the edges crisped up like lace. That first bite, with the salty feta melting into the bread, made me forget all about traditional grilled cheese.
I served this to a friend who swore she hated feta, and she asked for the recipe before she even finished her half. We sat on the back porch with iced tea, tearing into these sandwiches while they were still too hot to hold properly. She kept saying it tasted like spring, which is exactly what I was going for. Now every time the weather turns warm, she texts me asking if it's whipped feta season yet.
Ingredients
- Feta cheese: The star of the filling, bringing that salty, tangy punch that balances beautifully with the cream cheese.
- Cream cheese: Softens the sharpness of the feta and makes the mixture light and spreadable, almost like a savory frosting.
- Fresh dill: Adds an herbal, slightly grassy note that feels crisp and springy, but you can swap in basil or mint if that is what you have.
- Lemon zest: The oils in the zest give you brightness without extra moisture, and they cling to the cheese in a way juice alone cannot.
- Fresh lemon juice: Cuts through the richness and adds acidity that makes every bite feel balanced and fresh.
- Olive oil: Helps the whipped mixture stay smooth and adds a subtle fruity richness that rounds out the flavors.
- Black pepper: Just a few grinds wake up the feta and add a gentle heat that does not overpower the delicate herbs.
- Sourdough or country style bread: Sturdy enough to hold the creamy filling and crisp up beautifully without getting soggy.
- Unsalted butter: Creates that golden, crispy crust on the outside, and using unsalted lets you control the salt level since feta is already salty.
- Baby spinach leaves: Optional but adds a fresh, mild green that wilts slightly from the heat and adds color.
- Scallions: Thinly sliced, they bring a gentle onion flavor and a bit of crunch that contrasts nicely with the creamy cheese.
- Cucumber: Thin slices add a cool, refreshing crunch that makes the sandwich feel lighter and more interesting.
Instructions
- Whip the feta mixture:
- In a medium bowl, combine the crumbled feta, softened cream cheese, chopped dill, lemon zest, lemon juice, olive oil, and black pepper. Use a hand mixer or a sturdy fork to whip everything together until it is smooth, creamy, and almost fluffy, with no big lumps of feta remaining.
- Assemble the sandwiches:
- Spread the whipped feta mixture generously and evenly onto two slices of bread, making sure to go all the way to the edges. If you are using spinach, scallions, or cucumber, layer them on top of the cheese mixture, then place the remaining bread slices on top to close the sandwiches.
- Butter the outsides:
- Spread softened butter on the outer sides of each sandwich, coating the bread evenly so every part will crisp up golden in the skillet. Do not skip this step, it is what gives you that perfect crunch.
- Grill until golden:
- Heat a nonstick skillet over medium heat and place the sandwiches in the pan. Cook for 3 to 4 minutes on each side, pressing gently with a spatula, until the bread is deeply golden and crisp and the cheese mixture is warm and starting to melt into the bread.
- Slice and serve:
- Remove the sandwiches from the skillet, let them cool for just a minute so you do not burn your mouth, then slice them in half. Serve immediately while they are still warm and the cheese is creamy.
Save The first time I made this for a brunch gathering, I doubled the recipe and set out a platter of golden, halved sandwiches. People kept coming back for more, and someone said it tasted like something you would get at a cafe in Greece. I loved that, because it felt like I had turned something so simple into a little moment of escape.
Choosing Your Bread
Sourdough is my go to because the tanginess echoes the feta and the structure holds up to the creamy filling without falling apart. Country style bread works just as well if you want something a little heartier and less sour. I have also tried multigrain, which adds a nutty flavor and extra texture, and it was delicious but a bit denser. Whatever you choose, make sure the slices are not too thick, or they will not crisp up properly before the inside gets too hot.
Making It Your Own
This recipe is really forgiving and loves a little improvisation. I have stirred in a pinch of chili flakes when I wanted a hint of heat, and I have swapped the dill for fresh basil when that is what I had growing on the windowsill. Once, I added a few sun dried tomatoes chopped finely into the whipped feta, and it gave the whole thing a sweet, umami depth. You can also layer in arugula instead of spinach for a peppery bite, or skip the greens entirely if you just want pure creamy, tangy cheese.
Serving and Pairing
I love serving these with a crisp green salad dressed in lemon vinaigrette, because the acidity ties everything together and keeps the meal feeling light. A bowl of tomato soup is also a natural partner, especially if you want something more comforting. For drinks, a chilled Sauvignon Blanc is perfect if you are feeling fancy, but I have also enjoyed these with sparkling lemonade on a warm afternoon.
- Cut the sandwiches into smaller triangles or squares if you are serving them as appetizers at a party.
- Serve them with a side of pickles or olives for extra brininess that complements the feta beautifully.
- If you have leftovers, reheat them in a skillet rather than the microwave so the bread stays crispy.
Save This sandwich has become my answer to spring cravings, when I want something comforting but not heavy. I hope it brings you as much joy as it has brought me, one crispy, tangy bite at a time.
Recipe Questions
- → Can I prepare the feta mixture ahead of time?
Yes, you can whip the feta mixture up to 2 days in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before spreading on the bread.
- → What bread works best for this sandwich?
Sourdough and country-style bread are ideal for holding the creamy filling and developing a crispy exterior. Multigrain bread also works well for added texture and nutrition.
- → How do I prevent the bread from burning while cooking?
Use medium heat and cook for 3-4 minutes per side. Press gently with a spatula to promote even browning. If the exterior browns too quickly, reduce heat slightly.
- → What herbs can I substitute for dill?
Fresh basil, mint, or oregano work wonderfully as alternatives. Adjust the amount based on the intensity of the herb you choose. Chili flakes can also add a pleasant spicy kick.
- → Is this suitable for vegetarians?
Yes, this is a vegetarian sandwich. All ingredients are plant-based or dairy products, making it perfect for vegetarian diets.
- → What beverages pair well with this sandwich?
A light Sauvignon Blanc wine or sparkling lemonade complement the bright, tangy flavors beautifully. These drinks provide a refreshing contrast to the creamy cheese.