Grilled Cheese Sandwich: Take it up a notch

I made this version of a grilled cheese sandwich for dinner last night and it was so yummy. The feta made it really creamy and the pesto gave it a rich fresh flavor. I also think this is the first non-vegetarian recipe I’ve posted. I’ve been a very bad vegetarian lately. But I’m ok with that.

Grilled Cheese Sandwich

4 slices whole grain bread
1/2 c basil pesto
4 oz fresh feta cheese (I used Israeli feta and it was delicious! Made from sheep’s milk, Israeli feta is creamier and less crumbly than regular feta. If you can’t find Israeli feta, choose another sheep’s milk or goat’s milk feta. Avoid cow’s milk feta as it is usually chalky and flavorless.)
4 slices turkey bacon, cooked (Wellshire Farms is the best there is – if you can find it, buy it)
olive oil or butter

I used spray olive oil and it worked really well and was far less messy than butter or liquid olive oil. Coat 1 side of each slice of bread with olive oil or butter; turn over onto a work surface.

Divide and spread the pesto on 2 slices of bread. Divide and spread the feta on the other 2 slices of bread. Top the feta sides with 2 slices of bacon each. Place each pesto half onto each feta/bacon half.

Warm a skillet over low heat. Place sandwiches in skillet and cook over low heat. Don’t be anxious and cook over any higher heat than low. Using the low, even heat allows the cheese to melt and blend with the other flavors. Cook each side for about 5-7 minutes, or until browned.

Cut in half and serve.

Makes 2 sandwiches.

You can vary this sandwich to whatever you have in your kitchen. Try some kalamata olives instead of bacon if you want a vegetarian option but still a little salty. Or try grilled apples, white cheddar and walnut pesto. The options are endless.