GRILLED TOMATOES
I make this at least once a week. Tomatoes are even better for you when they are cooked. It enhances their nutrition. Since my husband's heart attack last year, I serve him lots of tomatoes. I have done these on the grill and in the toaster oven (when it's too cold outside to cook) and I have made it so many different ways, by changing the type of cheese I use to actually hollowing out the tomatoes and stuffing them with the ingredients. When I make them, I usually sprinkle a little home made chili powder on his because he likes his spicier, I like mine just plain. (I didn't add the chili powder in the recipe as it's a home made blend of whatever peppers were growing in our garden last year that I dehydrated and ground up) Sometimes, we have had these with no other cheese except for the feta and it is still very good. Just adjust the recipe to your likings and see what you can come up with!
Provided by C and Ds Mommy
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash the tomatoes. Cut them in half.
- Mix together the basil, oregano, pepper, parsley. (and garlic if you are using the dried stuff).
- On the cut surface of the tomatoes, sprinkle the herb mixture(add the garlic now if using fresh).
- Sprinkle the feta cheese on top and top with the grated cheese if using.
- Place on a preheated to low temperature grill or in toaster oven.
- Grill or cook for about 10 - 15 minutes. Using tongs, carefully remove the tomatoes onto a plate. (They will be soft, so be gentle so as not to squish them!).
- An alternative cooking method is to loosely cover them with foil to make removal from the grill a bit easier. I wrap the foil up around the tomato so it has a "handle" at the top.
GREEK FETA GRILLED CHEESE SANDWICH
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
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 TOMATOES
This is a great easy and fun side dish for any grilled entree or for a fun and tasty appetizer use cherry or plum tomatoes.
Provided by Wilemon
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Slice off the top of each tomato. Use a spoon to hollow out the inside. Sprinkle the cavities with pepper. Rub the olive oil onto the outside of the tomatoes, coating well. Fill each tomato evenly with the feta cheese.
- Place tomatoes on preheated grill. Cook until tomatoes are soft and wrinkled, and cheese is hot, about 15 minutes.
Nutrition Facts : Calories 121.3 calories, Carbohydrate 5.2 g, Cholesterol 20.8 mg, Fat 9.4 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 3.8 g, Sodium 321.5 mg, Sugar 2.4 g
GRILLED SHRIMP WITH TOMATO AND FETA
Steps:
- For the shrimp: Prepare a charcoal grill for high direct heat. Skewer a few shrimp onto 2 skewers so the shrimp lay flat. Do the same with the tomatoes. Brush the skewers with canola oil and sprinkle with salt and pepper. Grill the tomatoes first, until slightly charred on both sides and soft, about 2 minutes each side. Reserve the shrimp skewers to the side.
- Heat a few tablespoons of olive oil in a large saute pan over medium heat. Cook the garlic and shallots until soft, about 2 minutes. Add the grilled tomatoes, wine, paprika, cinnamon, red pepper flakes and sprinkle with salt and pepper. Bring to a simmer. Crush the tomatoes with a spoon. Cook until the sauce thickens. Taste; add some honey if the tomatoes aren't sweet. Sprinkle with salt and pepper. Stir in the mint, oregano and lemon zest.
- Grill the shrimp until just cooked through and slightly charred, about 1 1/2 minutes each side. Remove the shrimp from the skewers and add to the tomato mixture. Toss the shrimp just to coat and transfer to a platter. Top the shrimp with the feta and mint sprigs and drizzle with olive oil. Serve with the pitas to dip in tomato juices.
GRILLED CHEESE & TOMATO SANDWICH
I started liking grilled cheese & tomato sandwiches years ago at a little restaurant near my office. I would go about three times a week to order a grilled provolone cheese & tomato sandwich. Today I wanted something different, something a little spicier, so I made up the following recipe. I thought it was delicious! Hope you try it and enjoy it!
Provided by Paulette
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich
Number Of Ingredients 9
Steps:
- Spread both slices of bread with a light layer of mayo.
- Put slice of cheese on one piece of bread.
- Add tomato slices.
- Sprinkle with salt, pepper& Italian Seasoning.
- Cover tomato slices with other slice of cheese, then cover with other piece of bread.
- In the meantime, heat griddle or pan with butter and garlic power or minced garlic.
- Also spread butter on top of each side of bread.
- Grill until sandwich is brown on both sides and cheese is melted.
GREEK GRILLED CHEESE
A Greek influenced spin on the great American classic grilled cheese. Simple, easy and soooo scrumptious. Great with pita chips and hummus. Add bell pepper, or substitute your favorite bread or cheese. These are also delicious cooked on a panini grill.
Provided by ILOVERIVERS
Categories World Cuisine Recipes European Greek
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Heat a skillet over medium heat. Butter one side of each slice of bread. On the non buttered side of one slice, layer the feta cheese, Cheddar cheese, red onion and tomato. Top with the other slice of bread with the butter side out.
- Fry the sandwich until golden brown on each side, about 2 minutes per side. The second side always cooks faster.
Nutrition Facts : Calories 482 calories, Carbohydrate 27.1 g, Cholesterol 92.5 mg, Fat 30.9 g, Fiber 4.4 g, Protein 24.6 g, SaturatedFat 19.1 g, Sodium 876.3 mg, Sugar 5.5 g
GRILLED PORTOBELLOS WITH PESTO, TOMATOES AND FETA
Many thanks to my dear friend Joanna who served these beautiful and oh-so-flavorful mushroom "steaks" for dinner the other night. I thought I had died and gone to Vegetarian Heaven! We had them as the main course, but they can also be served as an appetizer or on a sandwich/burger. Joanna made her own pesto with fresh basil, toasted pine nuts and extra virgin olive oil. Prepared pesto will work fine, but if you can, I suggest making your own for the best flavor. These are super easy and you can make them ahead of time and refrigerate till ready to grill. Serving size indicates number of mushrooms. As an appetizer, one mushroom per serving will do, but for a main course I would recommend 4 servings of 2 mushrooms each. The recipe originated in Vegetarian Times and I'm posting here for safekeeping.
Provided by FolkDiva
Categories < 60 Mins
Time 40m
Yield 8 mushrooms, 8 serving(s)
Number Of Ingredients 5
Steps:
- Stir together pesto and olive oil, set aside.
- If desired, scrape off black gills under mushroom caps, and discard (the original recipe calls for this step but it is optional).
- Spoon 2 tablespoons pesto mixture into each mushroom cap and spread evenly.
- Gently mix feta cheese with diced tomatoes, and divide evenly to top each mushroom.
- If making ahead, wrap the topped mushroom in plastic wrap, and chill till ready to grill.
- Grill mushrooms over medium heat for 10 to 20 minutes, or until soft when pierced with knife. Serve hot and enjoy.
Nutrition Facts : Calories 296.3, Fat 26, SaturatedFat 10.4, Cholesterol 50.7, Sodium 646, Carbohydrate 7.3, Fiber 1.6, Sugar 5.6, Protein 10.3
GRILLED FETA AND TOMATO SANDWICH
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
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
CHICKEN, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS
The ingredients in this easy wrap can be altered to your personal preference. Use your grill to make this into an easy summertime treat. In the winter, your oven will work just fine. The finished product will taste like something you'd order at a full service restaurant... but you'll be enjoying it in your own home!
Provided by SMPETER
Categories World Cuisine Recipes European Italian
Time 3h45m
Yield 4
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
- Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
- Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
- Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.
Nutrition Facts : Calories 323.8 calories, Carbohydrate 34.1 g, Cholesterol 44.1 mg, Fat 14.2 g, Fiber 4.1 g, Protein 20.7 g, SaturatedFat 3.3 g, Sodium 901.6 mg, Sugar 5.5 g
GRILLED FETA WITH FRESH TOMATOES
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
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
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
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
Provided by Cindy Purdo
Categories Sandwich Tomato Sauté Quick & Easy Back to School Feta Gourmet Florida
Yield Serves 2
Number Of Ingredients 6
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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- Place the pan next to the heat (but not directly over the flame) and cook for 8-10 minutes, or until the cheese is soft but not fully melted. If using the broiler, place it about 6 inches away from the heat source and cook for 5-6 minutes, or until it is golden brown on top— make sure to watch it so it doesn’t burn!
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4.8/5 (12)Category LunchCuisine SandwichTotal Time 10 mins
- Add the cheese, kale, onions, tomato, and olives on top of the bread, then place the second piece butter-side up on top.
- Grill sandwich on the one side before carefully flipping over and grilling on the other side until cheese has melted.
VEGAN FETA GRILLED CHEESE WITH SPINACH - PLANT POWER COUPLE
From plantpowercouple.com
Servings 2Estimated Reading Time 8 mins
- Spread a layer of butter on all four slices of bread. Turn one slice over (buttered side down) and place a slice of vegan feta on top. Top that with a thin even layer of the defrosted spinach. Place another thin slice of vegan feta on top of that and finish it with a second piece of buttered bread. You want both buttered sides to be facing out.
- Heat a medium non-stick skillet on medium heat and, once hot, carefully place the sandwich in it. Sprinkle with a pinch of ground black pepper, cover the skillet, and cook for about 1 minute. You want the feta to be slightly melty before flipping because this will help the sandwich stay together in the flip (KEY!). Use a large spatula to gently press down on the sandwich and then carefully flip it. Sprinkle this side with another pinch of black pepper and cook uncovered for another 1 minute or until the bread is beautiful and golden browned.
- Place this sandwich on a paper towel, carefully wipe or rinse out the skillet, and repeat this process with the second sandwich. Of course, if you’re a grilled cheese pro and have a big enough skillet, feel free to make both at once!
BAKED FETA PASTA - TIKTOK ORIGINAL - GRILLED CHEESE SOCIAL
From grilledcheesesocial.com
4.6/5 (558)Category Pasta
- Place the block of feta in the middle and top with a splash more of olive oil plus a few pinches red pepper flakes. Bake for 30 minutes.
- Meanwhile, prepare bowtie pasta al dente according to directions then strain -- being sure to save some pasta water for later on.
- After the 30 minutes has past, crank the heat up to 450 and bake for another 5-10 minutes or until the feta and tomatoes have browned.
WHIPPED FETA GRILLED CHEESE WITH BLISTERED TOMATOES
From xoandso.com
Reviews 2Category Main CourseServings 2Estimated Reading Time 5 mins
- Add room temperature crumbled feta and cream cheese to your food processor, or a large mixing bowl. Slowly pour in one tablespoon of olive oil while you pulse the food processor or use your mixer. The cheeses will blend and create a whipped, creamy mixture. Remember: your cheeses must be room temperature or they won't blend.
- Heat a heavy cast iron skillet on medium heat for about 5 minutes. Add oil, then stir in minced garlic for about 30 seconds or until fragrant.
- Melt four tablespoons of butter in the microwave. Spread or brush the melted butter on one side of each slide of bread. Spread the whipped feta** on the other halves, then top with shredded mozzarella and blistered tomatoes. Top with the other bread slices, buttered side out.
MEDITERRANEAN GRILLED CHEESE SANDWICH - COOKING CLASSY
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5/5 (3)Total Time 15 minsCategory Main CourseCalories 642 per serving
- Heat 1 tsp olive oil in a non-stick 10-inch skillet over medium-high heat. Once hot, add garlic and spinach and saute until spinach begins to wilt, about 30 seconds. Remove from heat, stir in basil and set aside. To assemble sandwich, spread Mozzarella and Feta cheese over one slice of bread into an even layer. Layer tomatoes in a single layer over cheese. Spread spinach mixture over tomatoes then sprinkle olives and red onions over tomatoes. Season with freshly ground black pepper and top with remaining slice of bread.
- Spread 1 tsp olive oil evenly over skillet, add sandwich and heat over medium-low heat. Cook until bottom is golden brown, about 3 - 4 minutes, then remove sandwich from pan. Spread remaining 1 tsp olive oil evenly along skillet, carefully rotate sandwich to opposite side and return to pan over medium-low heat. Cover skillet with lid and cook until bottom is golden brown, about 2 - 3 minutes. Serve immediately.
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5/5 (39)Total Time 15 minsCategory Lunch, SandwichCalories 507 per serving
- Mince the garlic and add it to a skillet with the olive oil. Cook over medium-low heat for 1-2 minutes, or until it begins to soften. Add the frozen spinach, turn the heat up to medium, and cook for about 5 minutes, or until heated through and most of the excess moisture has evaporated away. Season lightly with salt and pepper.
- Cut the rolls in half. Add about 1/4 cup of shredded mozzarella and 1/2 oz. of feta to the bottom half of each roll. Divide the cooked spinach between the two sandwiches, then top with a pinch of red pepper flakes, plus 1/4 more shredded mozzarella on each.
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