Mediterranean Grilled Cheese Sandwich

This Mediterranean Grilled Cheese Sandwich features melted cheese melded with vibrant Mediterranean flavors—think sun‑dried tomatoes, olives, and fresh herbs—pressed between golden, buttery bread. It’s a warm, savory twist on the classic sandwich.

Why You’ll Love This Recipe

I love how this sandwich elevates simple ingredients into something special. The salty olives and tangy sun‑dried tomatoes balance the creamy cheese beautifully, and when it’s all pressed between crisp, buttery bread, it hits that comfort-food high. It’s cozy yet Mediterranean-inspired—and perfect for anytime I crave something satisfying and flavorful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sliced bread (Italian, sourdough, or ciabatta works well)

• Butter or olive oil for grilling

• Cheese (mozzarella, provolone, or a melty blend)

• Sun‑dried tomatoes, thinly sliced

• Kalamata olives, pitted and sliced

• Fresh basil leaves or spinach

• Optional additions: roasted red peppers, artichoke hearts, thinly sliced red onion

Directions

1. I spread butter or brush olive oil on the outside of each bread slice.

2. On the unbuttered side, I layer cheese, sun‑dried tomatoes, olives, and basil (plus any extras I’m using).

3. I top with the second slice of bread, buttered side up, to form the sandwich.

4. I heat a skillet over medium heat, then grill the sandwich for about 3–4 minutes per side, pressing gently, until the bread is golden and the cheese is melted.

5. I remove it, let it rest a minute, then slice and serve hot.

Servings and Timing

This makes 1 sandwich; easily doubled for more servings.

• Prep time: ~5 minutes

• Cook time: ~8 minutes

• Total time: ~13 minutes

Variations

• Veggie-packed: I add roasted red peppers or artichoke hearts for extra flavor.

• Herb boost: I spread pesto on the inside before layering for vibrant herb flavor.

• Cheese swap: I try halloumi or feta alongside mozzarella for a saltier, tangier bite.

• Spicy twist: I smear harissa or crushed red pepper flakes for a hint of heat.

Storage/Reheating

I enjoy this sandwich fresh, but I can wrap a cooled one in foil and keep it in the fridge for 1 day. To reheat, I warm it in a skillet over low-medium heat until the cheese remelts and the bread crisps again.

FAQs

What bread works best?

I like using sturdy, crusty bread like sourdough, ciabatta, or Italian loaf—it holds up to grilling and crisping nicely.

Can I use jarred sun‑dried tomatoes?

Absolutely. I drain them well to avoid excess moisture and get great flavor.

How can I prevent the bread from getting soggy?

I make sure any veggies (like peppers or tomatoes) are well drained or patted dry before adding, and I grill on medium heat to crisp the bread slowly.

Can I make these ahead?

I assemble sandwiches and refrigerate them; then I grill each when I’m ready to eat. It takes just a few minutes to get them toasted and melty.

Is this sandwich vegetarian?

Yes—it’s fully vegetarian. For a vegan version, I’d use dairy-free cheese and butter alternatives.

Conclusion

I adore this Mediterranean Grilled Cheese Sandwich because it brings bright, bold flavors into a cozy, comforting meal. The combination of creamy cheese, salty olives, and tangy sun‑dried tomatoes pressed between buttery bread is simple yet utterly delicious. Whether for a quick lunch, light dinner, or snacks, it always delivers big flavor with minimal fuss.