Whipped Feta Spring Grilled Cheese (Printable)

Bright and tangy twist on classic grilled cheese featuring whipped feta, cream cheese, dill, and lemon nestled between golden toasty bread.

# What You Need:

→ Cheese Mixture

01 - 3.5 oz feta cheese, crumbled
02 - 2 oz cream cheese, softened
03 - 2 tablespoons fresh dill, finely chopped
04 - 1 teaspoon lemon zest
05 - 1 tablespoon fresh lemon juice
06 - 1 tablespoon olive oil
07 - Freshly ground black pepper to taste

→ Bread

08 - 4 slices sourdough or country-style bread

→ For Grilling

09 - 2 tablespoons unsalted butter, softened

→ Optional Add-Ins

10 - 0.5 cup baby spinach leaves
11 - 2 tablespoons thinly sliced scallions
12 - 4 to 6 thin slices cucumber

# How To Make It:

01 - In a medium bowl, combine feta cheese, cream cheese, dill, lemon zest, lemon juice, olive oil, and black pepper. Whip using a hand mixer or fork until smooth and creamy.
02 - Spread the whipped feta mixture evenly onto two slices of bread. Top with baby spinach, scallions, and cucumber slices if desired.
03 - Place the remaining bread slices on top to form complete sandwiches.
04 - Spread softened butter on the outer surfaces of each sandwich.
05 - Heat a nonstick skillet over medium heat. Place sandwiches in the skillet and cook 3 to 4 minutes per side, pressing gently, until golden brown and bread is crisp.
06 - Slice sandwiches diagonally and serve immediately while warm.

# Expert Advice:

01 -
  • The whipped feta transforms into the most incredibly smooth, tangy melted center that regular cheese just cannot achieve
  • It takes twenty minutes start to finish but tastes like something from a fancy sandwich shop
  • The lemon and dill cut through the richness making each bite feel light and fresh
02 -
  • Do not skip whipping the feta mixture. That step is what transforms crumbly cheese into something luxurious and spreadable that melts beautifully.
  • Medium heat is crucial. Too high and the bread burns before the cheese warms through. Too low and you miss out on that gorgeous golden crunch.
  • The filling can be made up to three days ahead and kept in the fridge. It actually tastes better after the flavors have time to meld together.
03 -
  • Let the sandwiches rest for about a minute after grilling before slicing. This gives the cheese a moment to set slightly so it does not ooze out completely when you cut them.
  • If the cheese mixture feels too thick add another teaspoon of olive oil or lemon juice. You want it spreadable but not runny.
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