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If you love Greek cuisine, you and your palate are sure to fall hard for The Zeta. This creamy grilled cheese masterpiece is delicious assortment of Wisconsin mozzarella, cucumbers, red bell peppers, cherry tomatoes, Kalamata olives, and all the other goodies you can expect to find in a Greek salad.

Created by Dax Phillips - New Berlin, WI and © WISCONSIN MILK MARKETING BOARD

Creamy grilled cheese with Odyssey feta.

Yields2 Servings
 1 small cucumber, peeled, seeds removed, diced
 8 cherry tomatoes, quartered
 1 red bell pepper, seeds removed, diced
 ¼ cup red onion, diced
 ¼ cup kalamata olives, pitted and sliced
 ½ cup (3 ounces) Odyssey Feta cheese, crumbled
 1 clove garlic, minced
 1 tbsp fresh lemon juice
 Pinch of salt
 Pinch of cracked black pepper
 ½ tbsp fresh oregano, minced
 ¼ cup olive oil
 1 tbsp unsalted butter
 2 slices premium white bread
 ½ oz (2 ounces) Wisconsin Mozzarella cheese, shredded
 Pepperoncini for garnish, optional
1

Mix cucumber, tomato, red bell pepper, onion, olives and feta cheese in bowl. Place garlic, lemon juice, salt, pepper, oregano and olive oil in jar. Cover and shake until oil emulsifies. Pour over the salad and mix well.

2

Heat nonstick skillet over medium. Butter 1 side of each bread slice. Place 1 bread slice, buttered-side-down in skillet. Place half the mozzarella cheese on slice, top with the Greek salad. Add remaining mozzarella cheese over and top with remaining slice of bread, buttered-side-up. Some salad and mozzarella will run off into skillet.

3

Gently lift bottom bread to check. When golden brown, carefully flip sandwich to cook on the other side, reducing heat a bit to avoid burning bread. Press sandwich with spatula. When both sides are golden brown, remove from heat, slice in half and serve. Top with pepperoncini pepper if desired.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 647
% Daily Value *
Total Fat 52g80%
Saturated Fat 15g75%
Trans Fat 0g
Cholesterol 53mg18%
Sodium 1756mg74%
Potassium 449mg13%
Total Carbohydrate 30g10%
Dietary Fiber 3g12%
Sugars 9g
Protein 19g38%

Vitamin A 69%
Vitamin C 533%
Calcium 43%
Iron 22%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 small cucumber, peeled, seeds removed, diced
 8 cherry tomatoes, quartered
 1 red bell pepper, seeds removed, diced
 ¼ cup red onion, diced
 ¼ cup kalamata olives, pitted and sliced
 ½ cup (3 ounces) Odyssey Feta cheese, crumbled
 1 clove garlic, minced
 1 tbsp fresh lemon juice
 Pinch of salt
 Pinch of cracked black pepper
 ½ tbsp fresh oregano, minced
 ¼ cup olive oil
 1 tbsp unsalted butter
 2 slices premium white bread
 ½ oz (2 ounces) Wisconsin Mozzarella cheese, shredded
 Pepperoncini for garnish, optional

Directions

1

Mix cucumber, tomato, red bell pepper, onion, olives and feta cheese in bowl. Place garlic, lemon juice, salt, pepper, oregano and olive oil in jar. Cover and shake until oil emulsifies. Pour over the salad and mix well.

2

Heat nonstick skillet over medium. Butter 1 side of each bread slice. Place 1 bread slice, buttered-side-down in skillet. Place half the mozzarella cheese on slice, top with the Greek salad. Add remaining mozzarella cheese over and top with remaining slice of bread, buttered-side-up. Some salad and mozzarella will run off into skillet.

3

Gently lift bottom bread to check. When golden brown, carefully flip sandwich to cook on the other side, reducing heat a bit to avoid burning bread. Press sandwich with spatula. When both sides are golden brown, remove from heat, slice in half and serve. Top with pepperoncini pepper if desired.

The Zeta
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19December
2018

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