Grilled Tomato And Feta Sandwich Recipes

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GREEK FETA GRILLED CHEESE SANDWICH



Greek Feta Grilled Cheese Sandwich image

The Greek Feta Grilled Cheese Sandwich combines feta cheese with tomatoes, onions, and olives to turn this classic salad into a tasty grilled cheese sandwich.

Provided by Ali

Categories     Vegetarian

Time 15m

Number Of Ingredients 7

2 slices of bread
3 ounces of feta cheese thinly sliced (or however much you need to cover each slice of bread)
2 slices of tomato
2 slices of red onions
5 black olives chopped
Optional: pinch of oregano
butter

Steps:

  • Heat the pan on medium.
  • Add a slab of butter to the pan and let it melt completely.
  • Assemble half of the cheese on one slice of bread. Layer on the tomato slices, onions, and olives, (plus the oregano if you want it) and top with the other half of your cheese. Feta usually comes in a somewhat thin block, so cutting it into thin strips works well for a sandwich like this.
  • Once the butter is completely melted, coats the whole pan, and starts bubbling a little, put the sandwich into the pan. Cook for 4-5 minutes on one side, checking to make sure it isn't burning.
  • Once the first side is golden brown, flip and cook the other side. Add a sliver of butter to the pan if needed.
  • When both sides are a crispy golden brown and the cheese is melty, your Greek feta grilled cheese sandwich is done and ready to eat.

Nutrition Facts : Calories 536 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 34 grams fat, Fiber 3 grams fiber, Protein 19 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 1318 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

GRILLED FETA AND TOMATO SANDWICH



Grilled Feta and Tomato Sandwich image

Make and share this Grilled Feta and Tomato Sandwich recipe from Food.com.

Provided by evelynathens

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

4 slices crusty bread, from a dense loaf (like sourdough)
4 tablespoons olive oil, approximately
8 ounces feta (approximately)
1 large tomatoes
2 teaspoons finely chopped fresh oregano leaves (or 1 tsp dried)
fresh ground black pepper

Steps:

  • Brush both sides of each bread slice with some oil. Cut enough 1/4-inch-thick slices from feta to cover 2 slices of bread and cut tomato into 1/4-inch-thick slices. Assemble 2 sandwiches with feta and tomato slices, seasoning filling with oregano and LOTS of pepper.
  • In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sandwiches until golden, about 2 minutes on each side.
  • Variation: Adding sliced or chopped Kalamata olives is a delicious addition.
  • Note: This is a grilled sandwich that is delicious served at room temperature too.

Nutrition Facts : Calories 947.6, Fat 55.2, SaturatedFat 22.4, Cholesterol 107.2, Sodium 2006, Carbohydrate 82, Fiber 4.9, Sugar 10.7, Protein 33.1

GRILLED FETA WITH FRESH TOMATOES



Grilled Feta With Fresh Tomatoes image

A fresh and easy dish that showcases the flavour of the feta as well as the tomatoes. This is a recipe from the Best of Bridge. They also mention that you should keep tomatoes on the kitchen counter, not in the fridge, to develop the full flavour. Enjoy!

Provided by Nif_H

Categories     Cheese

Time 15m

Yield 6 salad plates, 6 serving(s)

Number Of Ingredients 7

1 lb tomatoes, mixture of yellow, red and green (if you can!)
butter lettuce
1 lb feta cheese, chunk (solid)
2 tablespoons extra virgin olive oil
1 bunch fresh basil leaf
1/4 cup extra virgin olive oil (I use less)
fresh ground pepper

Steps:

  • Slice tomatoes and arrange on serving plates with lettuce. Get creative!
  • Using a very sharp knife, cut feta into 6 even slices and place on lightly oiled cookie sheet (I oil nonstick tin foil on the cookie sheet). Drizzle with oil and heat under broiler until lightly browned. Place warm feta on top of tomatoes.
  • Chop basil and sprinkle over salad. Drizzle with oil and sprinkle with freshly ground pepper.

GRILLED TOMATO AND FETA SANDWICH



Grilled Tomato and Feta Sandwich image

With perfectly toasted, crisp bread, a slightly warm feta filling, and slices of juicy ripe tomato, this might be the best tomato sandwich I've ever had! The combo of briny feta and sweet tomatoes is amazing. Serve with chips and a cold glass of Pinot Grigio.

Provided by NicoleMcmom

Time 20m

Yield 2

Number Of Ingredients 8

2 tablespoons mayonnaise
½ cup crumbled feta cheese
1 teaspoon lemon zest
4 slices sourdough bread
1 large ripe tomato, thinly sliced
¼ teaspoon kosher salt
½ teaspoon ground black pepper
4 teaspoons olive oil

Steps:

  • Stir mayonnaise, feta cheese, and lemon zest together in a small bowl until well blended. Spread feta mixture evenly over bread slices.
  • Top 2 slices of the bread evenly with tomato slices and sprinkle with salt and pepper. Top tomatoes with remaining bread slices, feta-side down. Brush both sides of the sandwich evenly with olive oil.
  • Heat a large skillet over medium heat. Cook sandwiches in the hot skillet until golden brown on the first side, about 3 minutes. Flip and cook on the other side until golden and toasted, about 3 minutes more. Serve immediately.

Nutrition Facts : Calories 444.9 calories, Carbohydrate 34.3 g, Cholesterol 38.6 mg, Fat 29.6 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 8.8 g, Sodium 1066.9 mg, Sugar 5.4 g

GREEK GRILLED CHEESE SANDWICHES



Greek Grilled Cheese Sandwiches image

Provided by Cindy Purdo

Categories     Sandwich     Tomato     Sauté     Quick & Easy     Back to School     Feta     Gourmet     Florida

Yield Serves 2

Number Of Ingredients 6

1 round loaf of crusty bread (about 8 inches in diameter)
about 5 tablespoons olive oil
1/2 pound feta
1 large tomato
2 teaspoons finely chopped fresh oregano leaves
freshly ground black pepper

Steps:

  • Cut four 1/2-inch-thick slices from middle of loaf and brush both sides of each slice with some oil. Cut enough 1/4-inch-thick slices from feta to cover 2 slices of bread and cut tomato into 1/4-inch-thick slices. Assemble 2 sandwiches with feta and tomato slices, seasoning filling with oregano, pepper, and salt.
  • In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sandwiches until golden, about 2 minutes on each side.

GRILLED TOMATO-AND-MOZZARELLA SANDWICHES



Grilled Tomato-and-Mozzarella Sandwiches image

Top these tomato-and-mozzarella sandwiches with ribbon-trimmed toothpicks for a festive touch.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 16

Number Of Ingredients 5

1 loaf thinly sliced white sandwich bread (32 pieces), preferably Pullman
2 pounds salted fresh mozzarella cheese, sliced 1/4 inch thick
4 medium tomatoes, sliced 1/4 inch thick
Coarse salt and freshly ground pepper
2 ounces (4 tablespoons) unsalted butter, softened

Steps:

  • Using a 2- or 2 1/2-inch round cookie cutter (depending on size of tomatoes), cut out bread and mozzarella.
  • Season tomatoes with salt and pepper. Sandwich 1 tomato slice and 1 mozzarella slice between 2 slices of bread. Repeat with remaining tomatoes, mozzarella, and bread to make 16 sandwiches.
  • Preheat a grill to medium, or heat a grill pan over medium heat. Brush outsides of bread with butter. Grill sandwiches until golden brown and mozzarella is soft but not completely melted, about 5 minutes per side.

GRILLED TOMATOES AND ONIONS WITH FETA-HARISSA PINE NUTS



Grilled Tomatoes and Onions With Feta-Harissa Pine Nuts image

This falls somewhere between a mezze salad, a sauce and a dip. It is rich and intense on its own but great as part of a meal with warm flatbreads, soft-boiled eggs and perhaps some labneh or thick yogurt on the side. Try to get your hands on the best-quality tomatoes you can find; the simplicity of this dish really lets the fresh vegetables sing. This is lovely eaten warm or at room temperature. It reheats quite well, its flavors intensifying as they sit overnight, and can be repurposed as a sauce spooned over grilled meats, couscous or pasta.

Provided by Yotam Ottolenghi

Categories     dinner, lunch, casseroles, dips and spreads, vegetables, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

5 tablespoons/75 milliliters olive oil
1 pound/450 grams red onions, each peeled and cut through the core into 8 wedges
2 red bell peppers (10 ounces/285 grams), seeded, stemmed and cut into 1-inch/3-centimeter pieces
2 jalapeños, cut into 1/3-inch/1-centimeter-thick rounds, stems discarded
1 head garlic, halved horizontally, cloves split in half
3 1/4 pounds/1 1/2 kilograms plum tomatoes
1/2 cup/20 grams roughly chopped fresh cilantro (coriander), plus 1 tablespoon, for garnish
1 tablespoon coriander seeds
Kosher salt
4 ounces/115 grams cherry tomatoes with the vine attached
4 ounces/115 grams Greek feta, roughly crumbled into large chunks
1/4 cup/25 grams pine nuts
1/2 tablespoon harissa paste

Steps:

  • Heat the oven to 475 degrees Fahrenheit/245 degrees Celsius. Bring a large pot of water to a simmer over medium-high heat.
  • Add 2 tablespoons oil, the onions, bell peppers, jalapeños and garlic to a large 10-by-13-inch/26-by-34-centimeter roasting pan (tin) and give everything a good stir. Bake for 25 minutes, stirring two to three times, until softened and well charred. Remove the garlic halves and use a small knife to remove the cloves, adding them back into the roasting pan (tin) and discarding the papery skins.
  • Meanwhile, use a small knife to remove the core from the plum tomatoes and then carve a small X mark across the bottom of each tomato. Add half the plum tomatoes to the simmering water and blanch just until the skins begin to pull away from the flesh, about 30 seconds. Using a slotted spoon, transfer the plum tomatoes to a large colander to drain, then repeat with the remaining plum tomatoes. Once cool enough to handle, peel the plum tomatoes, discarding the skins, then roughly chop the flesh, seeds and all.
  • Add the plum tomatoes, 1/2 cup/20 grams cilantro (coriander), coriander seeds and 1 3/4 teaspoons salt to the roasting pan (tin) and use the back of a large spoon to mash everything together, breaking up the garlic and jalapeños a little. Return to the oven for another 35 minutes, stirring twice throughout, or until the tomatoes have broken down and the mixture has thickened. Remove from the oven and set the oven to the broil (grill) setting.
  • Top the charred vegetables with the cherry tomatoes and feta and drizzle with 1 tablespoon oil. Return to the oven on the middle rack and broil (grill) until the feta and cherry tomatoes have taken on some color, 10 to 15 minutes.
  • Meanwhile, heat the remaining 2 tablespoons oil in a small skillet over medium-high. Once hot, add the pine nuts and cook until golden, shaking the skillet frequently, 1 to 2 minutes. Carefully stir in the harissa, then transfer to a small bowl.
  • When ready to serve, spoon the harissa pine nuts all over the vegetables and sprinkle with the remaining cilantro (coriander).

GRILLED TOMATO-FETA CHICKEN THIGHS



Grilled Tomato-Feta Chicken Thighs image

Tender chicken thighs with a Mediterranean touch make a terrific main dish in just 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 5

8 small bone-in chicken thighs (1 1/2 lb)
1 tablespoon vegetable oil
1/2 teaspoon garlic-pepper blend
2 plum (Roma) tomatoes, each cut into 8 slices
1/2 cup crumbled tomato-basil feta cheese (2 oz)

Steps:

  • Heat gas or charcoal grill. Brush chicken with oil; sprinkle with garlic-pepper blend.
  • Place chicken on grill over medium heat. Cover grill; cook 7 minutes. Turn chicken; top each with 2 slices tomato. Cover grill; cook about 7 minutes longer or until juice of chicken is clear when center of thickest part is cut to bone (at least 165°F).
  • Remove chicken from grill to serving plate; sprinkle with cheese. Cover; let stand 5 minutes to soften cheese.

Nutrition Facts : Calories 300, Carbohydrate 2 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g

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