Roasted Red Pepper, Feta, and Olive Grilled Cheese
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The list of foods I hated as a child was long and dramatic. I would balk at the site of an onion in my casserole, making sure everyone noticed my careful extraction of the offending vegetable. But my disdain wasn’t limited to onions. It also included peas, pickles, beets, mustard, brussels sprouts, tomatoes, grits, and kidney beans. (Do you feel sorry for my mother yet?)
I’ve grown to love (or at least tolerate) nearly every item on that list as an adult, but one childhood aversion still gets me: olives.
I don’t know if it’s their intense salty brine or their texture, but I’ve always struggled to like those little globed fruits (yes, it’s a fruit. So weird, I know).
Still, I keep trying them, hoping one day I’ll have a revelation. And guys? I finally did.
I figured the best way to stop hating olives was to stuff them into something I’ve loved since childhood: grilled cheese.
And it totally worked. Inspired by the flavors of the Mediterranean, I packed this grilled cheese with feta, roasted red pepper, mozzarella, and a store bought olive tapenade.
And, wonder of wonders, I loved it. This combination just worked. The salty olives played so perfectly against the creamy, tangy feta and sweet red peppers. And the mozzarella did just what I wanted it to-provide a neutral canvas and lots of melty cheese power.
I like to use mozzarella as a base for a lot of different grilled cheeses, but especially those with cheeses that aren’t great melters (like feta). In that case, mozzarella can come in and give you that irresistible gooey-string-of-cheese-that-won’t detach-from-the-sandwich-and-dangles-awkwardly-out-of-your-mouth effect. You know what I’m talking about it.
So, we’ve got our cheese. We’ve got our olives. Now what’s missing?
Oh yes! The wine. For this pairing I chose a smooth, versatile Sauvignon Blanc.Not too sweet and not too dry, this white wine pairs well with soft, creamy cheeses like feta. It’s also a great match for mozzarella which is why I used it for the Mozzarella Pizza Fondue as well.
If you’re looking for more unique grilled cheese recipes, be sure to try my Apple and Brie Grilled Cheese, Air Fryer Grilled Cheese, and Strawberry Bacon Goat Cheese Grilled Cheese.
Roasted Red Pepper, Feta, and Olive Grilled Cheese
Ingredients
- 4 Tablespoons butter (at room temperature)
- 4 slices artisan bread
- 4 Tablespoons olive tapenade
- 10 thin slices roasted red pepper (patted dry)
- 1 cup shredded mozzarella cheese
- 2 ounces feta cheese
Instructions
- Heat a flat skillet over medium heat.
- Spread the butter on one side of each of the four slices of bread. Lay two slices of bread buttered side down on a plate so you can build the sandwiches.
- Smear 1-2 Tablespoons of the olive tapenade on each slice. Follow that up with a good sprinkling of mozzarella cheese. Then lay the red pepper slices on top of the cheese followed by the rest of the mozzarella. Spread the feta evenly over the non-buttered side of the remaining two slices of bread. Place them on top of the mozzarella to complete the sandwich.
- Grill for 3-4 minutes per side, or until sandwiches are golden and cheese is melted. You can cover the pot to help the cheese get extra melty.
Notes
- Yes, you can omit olives if you still don't enjoy. But this is what did it for me!
Oh my gosh; I am so with you! The list of food aversions I had as a child was also long; and now I eat almost all of those things. And love them. Avocados, asparagus, cucumbers, olives. I still don’t like berries (the seeds), but hey – you can’t win them all!
I had forgotten about your aversion to olives, Courtney. Glad to hear you have found a
way to enjoy them. The sandwich looks fabulous. You do make me proud. 🙂
I tortured my mother with my food aversions too. She didn’t care, she’d make it and I’d pick it out. Olives though, I always loved. My dad hates them, so I’d just steal his. Such a great sandwich with the briny feta, salty olives and complimented with that mozzarella!
The combination of a tangy cheese like feta and the everybody-pleasing meltiness of mozzarella is a real game-changer. Love all the other toppings too (i’ve always been an olive fanatic though).
I love the cheerful peppers peeking out of the ooey gooey cheese! YUM!