Greek Grilled Cheese Food

GREEK GRILLED CHEESE SANDWICH

Greek Grilled Cheese Sandwich image

"The importance of vine-ripened tomatoes goes without saying, but don't compromise with the bread, feta, or olive oil, either. This delicious sandwich deserves the best." Taken from professional-cooking.com for ZWT.

Provided by alligirl

Categories Lunch/Snacks

Time 10m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 6

Ingredients

1 round loaf crusty bread (about 8 inches in diameter)
5 tablespoons olive oil (approximately)
1/2 lb feta
1 large tomatoes (Vine-ripened)
2 teaspoons finely chopped fresh oregano leaves
fresh 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 HALLOUMI CHEESE

Grilled Halloumi Cheese image

Provided by Bobby Flay | Bio & Top Recipes

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/2 pound chunk Halloumi
2 tablespoons picked oregano leaves
1 tablespoon olive oil
1 grilled lemon, juiced
Pita bread, grilled

Steps:

Brush the cheese with olive oil and place onto a medium hot grill for 2 minutes on each side, or until marked. Remove and slice into 1/2-inch pieces. Sprinkle with oregano. Drizzle the olive oil on top and squeeze the lemon juice over the cheese. Serve with grilled pita bread.

GREEK GRILLED CHEESE WITH GROUND LAMB, FETA AND MINT

Greek Grilled Cheese with Ground Lamb, Feta and Mint image

Most of us immediately reflect on mom's home kitchen when it comes to our first grilled cheese experience. But chances are you ate your first restaurant grilled cheese in one of the many Greek-run diners in this country, especially if you lived along the Eastern Seaboard. This grilled cheese is an homage to that heritage. The olives in the bread heighten the saltiness of the feta; the lamb, a Greek staple, provides a gaminess to balance the saltiness; and the pomegranate and cucumber in the mint salad bring a unique freshness. And once you enjoy the crunch of fried chickpeas, you'll start adding them to nearly everything you make. I know I do.

Provided by Eric Greenspan

Categories main-dish

Time 50m

Yield Makes 4 sandwiches

Number Of Ingredients 18

Ingredients

12 ounces feta cheese, crumbled
8 slices olive bread
2 tablespoons canola oil
8 ounces ground lamb
Pinch of kosher salt
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh mint
Leaves from 2 bunches mint
1/2 red onion, thinly sliced
1/2 cucumber, thinly sliced
1/2 cup pomegranate seeds
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 gallon canola oil, for deep-frying
1 cup drained canned chickpeas
Pinch of chili powder
Pinch of kosher salt
4 tablespoon unsalted butter, for finishing

Steps:

To make the lamb, in a cast-iron or other heavy skillet, heat the oil over high heat. Add the lamb and cook, stirring to break up the meat with a wooden spoon, until it begins to brown. Add the salt, oregano, and mint and continue to cook, stirring occasionally, for about 4 minutes, until the lamb is cooked through. Remove from the heat.
To make the salad, combine all of the ingredients in a bowl and stir to mix well.
To fry the chickpeas, pour the oil to a depth of 1 to 2 inches into a heavy saucepan or deep sauté pan and heat to 350 degrees F on a deep-frying thermometer. Add the chickpeas and fry for about 5 minutes, until browned and crisp. Drain the chickpeas on a plate lined with paper towels. Transfer to a bowl. Sprinkle with the chili powder and salt and toss to coat evenly.
Line up half of the bread slices on a work surface. Top each slice with 2 ounces (about 1/3 cup) of the cheese, one-fourth each of the lamb, salad, and chickpeas, and then finish with another 1 ounce (about 2 1/2 tablespoons) of the cheese. Close the sandwiches with the remaining bread slices.
Line a large platter with paper towels. In a skillet over high heat, melt 1 tablespoon of the butter. Turn down the heat to low, add 1 sandwich, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
Cut the sandwiches in half, plate, and serve.

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

Ingredients

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.

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