Feta Grilled Cheese With Honey
User Reviews
5
Feta Grilled Cheese With Honey
Description
Feta Grilled Cheese With Honey combines a trio of Greek cheeses—crumbled feta, anthotyros (or ricotta), and grated kefalotyri (or pecorino romano)—inside toasted sourdough bread. The bread slices are buttered and pan-toasted until golden before the cheese mixture is spread inside. The sandwich is then wrapped in parchment and baked at 390°F (200°C) for 15 to 20 minutes to melt the cheeses thoroughly. While baking, honey infused with fresh thyme sprigs is gently warmed and used to drizzle over the finished sandwich. This results in a textured contrast of crunchy bread, creamy, tangy cheese, and a sweet herbal finish.
The combination of salty and milky cheeses with the crisp sourdough and the fragrant honey creates a layered flavor profile with rich, savory notes balanced by hints of floral sweetness. The parchment wrap helps maintain moisture during baking, melting the cheese uniformly.
Serve the sandwich warm, cut in halves, drizzled with the thyme-honey for added brightness. This can work well as a savory snack, light lunch, or accompaniment to a simple salad.
For less salty feta, soak it in fresh water for a day before use. Ricotta cheese can substitute anthotyros, and pecorino romano or parmesan cheese can replace kefalotyri. Nutritional estimates vary with cheese types and salt content.
Ingredients
- 4 sourdough bread sliced
- ½ cup feta cheese crumbled, Greek
- ½ cup anthotyros cheese or Ricotta
- ⅓ cup kefalotyri cheese or Pecorino Romano grated
- 4 teaspoons butter salted
- ½ cup honey
- fresh thyme sprigs
Instructions
- Cut four generous slices of sourdough bread and spread some salted butter on both sides.
- Place a skillet over medium-high heat and toast bread on both sides until golden.
- While the bread toasts, mix half a cup of crumbled feta cheese with half a cup of anthotyro and one-third cup of grated kefalotyri.
- Heat the oven to 390°F / 200°C
- Remove toasted bread from the skillet. Spread half of the mixture over one slice, Top with the other, press it down a little, and wrap tightly in parchment paper. Place it in the preheated oven and bake for fifteen to twenty minutes.
- Meanwhile, in a small saucepan, add the honey and the leaves from one or two sprigs of fresh thyme. Warm it up in low heat and let it infuse with the herbs while waiting for your grilled cheese to be ready.
- Remove the parcel from the oven, discard the parchment paper and place grilled cheese sandwiches on a cutting board. Cut in half and serve on plates with a drizzle of thyme honey on top and more thyme leaves.Enjoy!
Notes
- To reduce feta saltiness, soak the cheese in fresh water for around 24 hours.
- Use ricotta as a substitute for anthotyros cheese if unavailable.
- Replace kefalotyri with grated pecorino romano or parmesan as alternatives.
- Wrap sandwiches tightly in parchment to ensure even melting during baking.
- Drizzle the thyme-infused honey just before serving to preserve its aroma.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 524mg | 22% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 262mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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