Ripe cherry tomatoes, fresh basil, juicy kalamata olives, and melted mozzarella cheese layered between two crispy pieces of gluten-free bread. These Greek Grilled Cheese Sandwiches with a bowl of roasted red pepper tomato soup (more on that this Fall) are my new favorite weeknight meal.
It’s All About Simple Ingredients
When you have quality ingredients that are almost all in season and harvested locally, it’s hard to mess this recipe up. It’s just as easy as your childhood grilled cheese, with the flavor turned all the way up.
If you’ve ever had Mediterranean food, you’re probably familiar with the combination of kalamata olives, tomatoes and cheese (usually either feta or mozzarella). I tested this recipe with both Feta and Mozzarella and although both turned out delicious, the mozzarella melted much better.
My fiancé Steve likes his with a splash of balsamic vinegar or drizzle of balsamic glaze. This is why grilled cheeses are one of the most underrated sandwiches of all time. So simple yet so easy to get creative with! It’s basically pizza. If that doesn’t have you sold, I don’t know what will.
The Great Grilled Cheese Debate
You’re not a cook if you’ve never talked with another cook about what they spread on their grilled cheese before putting them in the pan. Butter seems to be a popular answer but I also know some die hard mayonnaise people. I used to use olive oil.
Last year I started working at this business that produces ghee. Ghee is clarified butter that has a higher smoke point than butter or olive oil and has milk solids removed. Some people who are lactose intolerant don’t have issues with ghee. All this to say that ghee makes the most amazing grilled cheese I have ever had. If you can find some ghee or google how to make clarified butter, you need to try it out.
If you live in the Portland or Northwest Area, the company I work with is called Ahara Rasa and you can find their various flavors of ghee at most New Seasons markets and on Amazon.
Before We Get Started…
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Greek Grilled Cheese Sandwiches: A Taste of Mediterranean Comfort
These Greek Grilled Cheese sandwiches combine ripe cherry tomatoes, fresh basil, juicy kalamata olives, and melted mozzarella cheese between two crisp slices of gluten-free bread.
- Total Time: 20 minutes
- Yield: 4 sandwiches 1x
- Category: sandwiches
- Method: Grilled
- Cuisine: Mediterranean
- 8 slices gluten-free sandwich bread
- 1 1/2 tbsp ghee
- 1 log fresh mozzarella
- 1/2 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, halved
- 10–15 basil leaves
- balsamic vinegar or glaze (optional)
- Assemble the grilled cheese on a flat surface. Start by spreading the ghee on the outer side of each slice of bread. On the bare side, assemble the cheese, tomatoes, olives and basil. Add another layer of cheese if you’re living like that (I hope you are).
- Heat a nonstick pan over medium low heat and add your sandwiches, ghee side down. Check every minute or so and flip when the bread becomes golden brown and the cheese begins to melt. If needed, press a spatula down on the sandwiches to press the cheese closer to the heat.
- Slice in half and serve with tomato soup!
You could totally use normal, not gluten-free bread if you can have it!
Keywords: Greek Grilled Cheese