Bright and tangy whipped feta with dill and lemon nestled between golden, toasty bread for a salty, creamy spring melt.
# What You 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 - 4–6 thin slices cucumber
# Directions:
01 - Combine feta, cream cheese, dill, lemon zest, lemon juice, olive oil, and black pepper in a medium bowl. Whip using a hand mixer or fork until smooth and creamy consistency is achieved.
02 - Spread whipped feta mixture evenly onto two bread slices. Layer with baby spinach, scallions, and cucumber if desired. Top with remaining bread slices to form sandwiches.
03 - Spread softened butter generously on the outside surfaces of each sandwich, ensuring complete coverage for even browning.
04 - Heat nonstick skillet over medium heat. Place sandwiches in pan and cook 3–4 minutes per side, pressing gently with spatula, until bread turns golden brown and cheese filling is thoroughly warmed.
05 - Remove from heat, slice diagonally, and serve while warm for optimal texture and flavor.
