Ingredients
2 slices sourdough bread
4 oz (115g) feta cheese, crumbled
2 oz (55g) mozzarella cheese, sliced
1/2 cup (75g) chopped diced tomatoes
6 Kalamata olives, pitted and sliced
1 tbsp unsalted butter
1 tsp olive oil
1 tsp fresh oregano, chopped
Pinch of salt (optional)
Instructions
Heat a nonstick skillet over medium-high heat
Spread butter side of one bread slice. Drizzle 1/2 tsp olive oil
Layer crumbled feta, mozzarella slices, tomatoes, and olives
Sprinkle fresh oregano over the filling
Top with second bread slice (butter side down)
Drizzle remaining 1/2 tsp olive oil on top
Cook 5-6 minutes until golden, flip carefully, and cook another 4-5 minutes
Serve warm
Notes
Use halal dairy cheese to maintain dietary preferences
Kalamata olives add rich brininess; substitute with other olives if needed
For extra flavor, use fresh basil instead of oregano
Serve immediately for best texture
Leftovers can be stored in an airtight container for 2-3 days (reheat gently)
- Prep Time: 10
- Cook Time: 12
- Category: Mediterranean Mornings
- Method: Pan-frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 4g
- Sodium: 1000mg
- Fat: 23g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg