Ingredients:

  • 2 slices Sourdough or Thick-cut Italian bread
  • 1/3 cup Feta cheese, crumbled
  • 1/3 cup Sharp White Cheddar, freshly grated
  • 1 tbsp Mayonnaise
  • 1/2 cup Fresh baby spinach
  • 1 tsp Honey
  • 1/4 tsp Dried oregano

Instructions:

  1. Grate the cheddar. Use the large holes on a box grater for 1/3 cup of sharp white cheddar. Note: Freshly grated cheese melts significantly better than the bagged stuff.
  2. Prepare the bread. Lay your 2 slices of sourdough on a clean board and spread 1 tbsp of mayonnaise evenly across one side of each slice.
  3. Preheat the pan. Place your skillet over medium low heat for about 2 minutes. Wait until the pan feels warm when you hold your hand 3 inches above it.
  4. Start the base. Place one slice of bread, mayo side down, into the warm pan.
  5. Layer the glue. Sprinkle half of your grated cheddar onto the bread in the pan. This creates a sticky base for the feta.
  6. Add the feta and herbs. Evenly distribute the 1/3 cup of crumbled feta over the cheddar, then sprinkle with 1/4 tsp of dried oregano.
  7. Introduce the greens. Pile the 1/2 cup of fresh baby spinach on top. It might look like a lot, but it will wilt down quickly.
  8. The sweet touch. Drizzle the 1 tsp of honey directly over the spinach and feta. This balances the salt perfectly.
  9. Seal the sandwich. Top with the remaining cheddar and the second slice of sourdough, mayo side facing up.
  10. The golden finish. Cook for about 4 minutes per side. Flip only when the bottom is deep golden and the bread sounds hollow when tapped.