Whipped Feta Spring Grilled Cheese (Printable)

A bright and tangy twist featuring whipped feta, cream cheese, dill and lemon between golden, toasty bread for a salty, creamy melt.

# What You’ll Need:

→ Cheese Mixture

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

→ Bread

08 - 4 slices sourdough or country-style bread

→ For Grilling

09 - 2 tbsp unsalted butter, softened

→ Optional Add-Ins

10 - ½ cup baby spinach leaves
11 - 2 tbsp thinly sliced scallions
12 - 4 to 6 thin slices cucumber

# How To Make It:

01 - In a medium bowl, combine feta cheese, cream cheese, fresh 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 if desired. Place remaining bread slices on top to form sandwiches.
03 - Spread softened butter evenly on the outside surfaces of each sandwich.
04 - Heat a nonstick skillet over medium heat. Place sandwiches in the skillet and cook 3 to 4 minutes per side, pressing gently with a spatula, until golden brown and bread is crisp. Remove from heat when cheese is melted.
05 - Transfer sandwiches to a cutting board, slice diagonally, and serve immediately while warm.

# Expert Advice:

01 -
  • The whipped feta stays creamy instead of separating like regular cheese slices
  • Lemon and dill make each bite feel impossibly fresh and bright
02 -
  • Do not skip whipping the feta mixture, it transforms the texture from crumbly to spreadable
  • Medium heat is crucial because high heat burns the bread before the cheese warms through
03 -
  • Let the butter soften completely at room temperature for effortless spreading
  • If the feta mixture feels too thick, add another teaspoon of olive oil
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