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1
Start by making the salad.
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2
Into a mixing bowl add the cucumber, tomatoes, red bell peppers, onion, olives and feta cheese.
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3
Mix and set aside.
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4
Into a mason jar or other covered container add the garlic, lemon juice, salt, pepper, oregano and olive oil.
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5
Cover and give it a good shake until the olive oil emulsifies.
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6
Pour over the salad and give it another good mix.
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7
Add a non-stick skillet to the stove on medium heat.
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8
Butter one side of each slice of bread.
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Add one slice of bread, butter side down onto the skillet.
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Add half of the mozzarella cheese onto the bread, then carefully top with a cup of the Greek salad.
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Add the remaining mozzarella cheese to the top, then top with the remaining slice of bread, butter side up.
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Now lets face it, you will get some salad runoff on the skillet, as well as some mozzarella cheese.
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13
Dont sweat the small stuff, just pay attention to not burn the bread!
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Let it cook for 2 or 3 minutes and gently lift the bottom slice to take a peak.
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Once it is golden brown, carefully flip the sandwich to cook on the other side.
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16
Once it is flipped, I reduce the heat a bit so I do not burn the bread.
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I also add a sandwich/bacon weight to the top, just to bring down the height.
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Once the other side is golden brown, you are ready to slice and serve.
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Slice in half and top with a pepperoncini pepper if you are feeling a little naughty.
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20
Obviously I was feeling a little naughty, and well, I love those darn peppers.
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21
The mozzarella held everything together, as you would expect in a great grilled cheese.
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And you get a nice punch with the flavor and crispness of the vegetables.
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The saltiness from the ever so slightly melted feta cheese played nicely with the bit of the red onion, plumpness of the tomato and brininess from the olives.
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24
This was a real winner, and that is no lie.
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I hope you enjoy.
