Greek Grilled Cheese and Tomato Stacks
Transform your taste buds with these vibrant Greek Grilled Cheese and Tomato Stacks, a Mediterranean-inspired twist on a classic comfort food. Starring juicy beefsteak tomatoes, tangy feta, melty mozzarella, and fresh spinach, this dish is elevated with the bold flavors of kalamata olives, fresh oregano, and fragrant basil. Crispy, buttered crusty bread sandwiches layers of cheesy goodness, all grilled to golden perfection. A quick garlic-infused olive oil marinade enhances the tomatoes, adding depth and richness to every bite. Perfect as a stunning appetizer or a light meal, these double-decker stacks bring the sunny flavors of Greece to your table in just 25 minutes.
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Recipe Information
Ingredients
- 2 large ripe beefsteak tomatoes
- 150 grams feta cheese
- 100 grams mozzarella cheese
- 50 grams fresh spinach leaves
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh oregano leaves
- 6 pieces fresh basil leaves
- 8 pieces kalamata olives (pitted and halved)
- 4 pieces crusty bread slices
- 1 tablespoon unsalted butter
- 1 piece garlic clove (minced)
- 0.5 teaspoon black pepper (freshly ground)
- 0.25 teaspoon sea salt
Instructions
Preheat a grill pan or skillet to medium heat.
Slice the beefsteak tomatoes into 1/2-inch thick rounds and lightly sprinkle both sides with sea salt to draw out excess moisture.
In a small bowl, mix the olive oil with the minced garlic and brush both sides of the tomato slices with the mixture.
In another bowl, crumble the feta cheese and mix it with the black pepper and fresh oregano leaves.
Lay out the bread slices and spread a thin layer of butter on one side of each slice. Place the buttered side down on a cutting board.
Layer one slice of mozzarella cheese, a handful of fresh spinach leaves, and a spoonful of the feta mixture onto each bread slice. Top with a tomato slice and a few halved kalamata olives. Add a fresh basil leaf for extra flavor.
Carefully place the prepared bread slices with toppings on the grill pan, ensuring the buttered sides are in contact with the pan. Grill for 2–3 minutes or until the cheese starts to melt slightly.
Remove the stacks from the grill and carefully layer them into stacks of two, creating a ‘double-decker’ effect. Secure with a toothpick if necessary.
Serve warm as an appetizer or a light main dish, optionally drizzling with a little more olive oil before serving.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 230 mg | 76% | |
| Sodium | 4704 mg | 205% | |
| Total Carbohydrate | 143.8 g | 52% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 15.4 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1666 mg | 128% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1376 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
