Whipped Feta Spring Grilled Cheese (Printable)

Bright and tangy grilled cheese featuring whipped feta and cream cheese with dill and lemon for a creamy, salty spring melt.

# What you'll need:

→ Cheese Mixture

01 - 3.5 oz feta cheese, crumbled
02 - 2 oz cream cheese, softened
03 - 2 tablespoons fresh dill, finely chopped
04 - 1 teaspoon lemon zest
05 - 1 tablespoon fresh lemon juice
06 - 1 tablespoon olive oil
07 - Freshly ground black pepper to taste

→ Bread

08 - 4 slices sourdough or country-style bread

→ For Grilling

09 - 2 tablespoons unsalted butter, softened

→ Optional Add-Ins

10 - 0.5 cup baby spinach leaves
11 - 2 tablespoons thinly sliced scallions
12 - 4 to 6 thin slices cucumber

# Method:

01 - In a medium bowl, combine crumbled feta, softened cream cheese, chopped dill, lemon zest, lemon juice, olive oil, and black pepper. Whip using a hand mixer or fork until smooth and creamy.
02 - Spread the whipped feta mixture evenly onto two slices of bread. Top with baby spinach, scallions, and cucumber slices if desired.
03 - Place the remaining bread slices on top to form sandwiches.
04 - Spread softened butter on the outside of each sandwich, ensuring even coverage on both sides.
05 - Heat a nonstick skillet over medium heat. Place sandwiches in the skillet and cook 3 to 4 minutes per side, pressing gently, until golden brown and bread is crisp.
06 - Slice sandwiches diagonally and serve immediately while warm.

# Expert Advice:

01 -
  • The whipped feta stays creamy and bright even as the bread turns golden and crisp, giving you two textures in every bite.
  • It comes together in 20 minutes with ingredients you probably already have, making it perfect for a quick lunch that feels special.
  • The lemon and dill make it taste light and springy, not heavy like most melted cheese sandwiches.
  • You can tuck in spinach, cucumbers, or scallions without losing that perfect gooey center.
02 -
  • Let the cream cheese soften at room temperature for at least 15 minutes before whipping, or it will stay lumpy no matter how much you mix.
  • Do not cook the sandwiches over high heat or the bread will burn before the cheese has a chance to warm up and meld with the filling.
  • If you add cucumber, pat it dry with a paper towel first or it will release water and make the bread soggy.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the cheese warm through and the bread crisp evenly without squishing out the filling.
  • Use block feta and crumble it yourself instead of buying pre-crumbled, it whips up smoother and tastes fresher.
  • Let the sandwich rest for 30 seconds after grilling so the cheese settles and does not ooze out when you slice it.
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