Save The first time I made this was on a rainy April afternoon when I was craving something comforting but still bright enough to match the season outside. I had a block of feta sitting in my fridge and half a loaf of sourdough, and suddenly the idea of whipping them together felt like the right kind of kitchen experiment. When that first bite hit my tongue, the tangy creaminess against the crunch of golden bread, I knew this wasnt just another grilled cheese. It became my go-to whenever I wanted to feel like spring had arrived, even if the weather hadnt gotten the memo yet.
Last spring I served these to my sister on our back porch, and she actually paused mid-bite to ask what kind of fancy cheese Id used. When I told her it was just feta whipped with cream cheese and herbs, she looked at me like Id revealed a magic trick. We sat there for an hour just eating and talking, and she made me promise to write down exactly how I made it. Now its become our thing whenever she visits, even in the dead of winter when we need a reminder that warmer days will come back around.
Ingredients
- 100 g (3.5 oz) feta cheese, crumbled: Use a good quality feta here since its the star of the show, and avoid pre-crumbled containers which often contain anti-caking agents
- 60 g (2 oz) cream cheese, softened: Let this sit at room temperature for about 30 minutes so it whips smoothly into the feta without leaving lumps
- 2 tbsp fresh dill, finely chopped: Fresh dill makes all the difference here, though fresh basil works beautifully if thats what you have on hand
- 1 tsp lemon zest: Grate this carefully to avoid the bitter white pith underneath
- 1 tbsp fresh lemon juice: This brightens everything and cuts through the richness of the cheeses
- 1 tbsp olive oil: A fruity extra virgin olive oil adds another layer of flavor and helps the whipped mixture stay emulsified
- Freshly ground black pepper, to taste: Feta is already salty, so skip adding extra salt and let the pepper provide the seasoning
- 4 slices sourdough or country-style bread: Something hearty with a good crumb will hold up to the filling and get beautifully crisp
- 2 tbsp unsalted butter, softened: Soft butter spreads evenly without tearing the bread, creating that perfect golden exterior
- Optional add-ins: Baby spinach, scallions, and cucumber add freshness and crunch, though the cheese mixture is delicious on its own
Instructions
- Whip the cheese mixture:
- Combine the feta, cream cheese, dill, lemon zest, lemon juice, olive oil, and black pepper in a medium bowl. Use a hand mixer or work vigorously with a fork until everything transforms into a smooth, spreadable consistency that looks like fluffy frosting.
- Assemble the sandwiches:
- Spread your whipped feta mixture generously onto two slices of bread, layer on any optional add-ins like spinach or cucumber, then top with the remaining slices to create two complete sandwiches.
- Butter the exterior:
- Spread the softened butter evenly over the outside of each sandwich, going all the way to the edges so every bite gets that golden, crispy crust were after.
- Grill to perfection:
- Heat a nonstick skillet over medium heat, place your sandwiches in the pan, and cook for about 3 to 4 minutes on each side. Press down gently with your spatula and watch for that deep golden color before flipping.
- Serve immediately:
- Slice each sandwich diagonally and serve while the cheese is still melty and the bread is at its crispest, letting everyone see that beautiful creamy center.
Save This recipe has become my secret weapon for those nights when I want something that feels special but requires almost no effort. My toddler now calls it the green cheese sandwich and gets excited whenever she sees me chopping dill, which feels like a small victory in the world of getting kids to eat something remotely adventurous. Theres something about that bright, herby flavor that makes even a regular Tuesday dinner feel like a tiny celebration.
Bread Selection
Sourdough is my go-to because its tangy flavor complements the feta beautifully and its sturdy structure stands up to grilling without getting soggy. Country-style bread works just as well, and sometimes I use a seeded multigrain for extra texture and a nutty flavor that plays nicely with the herbs. Whatever you choose, make sure its not too thin or delicate, or it might fall apart under the weight of that generous cheese layer.
Make It Your Own
While the classic version is perfect as written, Ive found that swapping in fresh basil instead of dill creates a completely different but equally delicious vibe, especially in summer when tomatoes are at their peak. A pinch of red pepper flakes adds a subtle warmth that balances the cool creaminess, and sometimes I spread a thin layer of fig jam on one slice of bread before adding the cheese for an unexpected sweet and savory moment that always surprises people in the best way.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the richness while echoing the citrus notes in the cheese mixture. For something non-alcoholic, sparkling lemonade with plenty of ice feels like spring in a glass. A simple side salad of arugula with more lemon vinaigrette keeps the meal light and bright.
- Try this for a quick lunch with friends, everyone can customize their own add-ins
- Cut into smaller triangles for an elevated appetizer at your next gathering
- Leftovers reheat surprisingly well in a toaster oven at 350°F for about 5 minutes
Save Whether youre making this for a leisurely weekend lunch or a quick weeknight dinner, I hope this bright twist on grilled cheese brings a little sunshine to your table too.
Recipe FAQs
- → Can I prepare the whipped feta mixture ahead of time?
Yes, you can whip the feta and cream cheese mixture up to 2 days ahead. Store it in an airtight container in the refrigerator and bring it to room temperature before spreading onto bread for easier application.
- → What bread works best for this sandwich?
Sourdough or country-style bread are ideal for their sturdy structure and tangy flavor that complements the creamy feta. You can also use multigrain bread for added texture and nutrition, or focaccia for a more indulgent version.
- → How do I prevent the bread from getting soggy?
Butter the outside of the bread generously and grill over medium heat rather than high heat. This allows the exterior to crisp while the interior cheese melts. Serve immediately after cooking to keep the bread at its crispest.
- → Can I use a different herb instead of dill?
Absolutely. Fresh basil, mint, or chives all work beautifully with the lemon and feta. You can also add a pinch of chili flakes for a subtle heat that complements the creamy cheese perfectly.
- → What's the best way to reheat leftovers?
Reheat in a skillet over medium heat for 2-3 minutes per side until warmed through and the bread is crispy again. Avoid the microwave, as it will make the bread soggy. It's best enjoyed fresh, but this method works well for next-day servings.
- → What beverages pair well with this sandwich?
A crisp Sauvignon Blanc or sparkling lemonade complement the bright lemon and tangy feta flavors beautifully. For non-alcoholic options, try iced herbal tea or a refreshing cucumber water.