Feta Sandwich Porto's Bakery


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Spread about ½ Tbsp butter over one side of each slice of bread (four slices). Flip the bread over so the unbuttered sides are facing up. Add about ¼ cup shredded mozzarella to two of the slices. Top each with a little crumbled feta. Add the cooked spinach on top of the mozzarella and feta.


Feta Sandwich Porto's Bakery

Pulse until the feta is creamy. Brush the bread slices with olive oil and toast them in a hot skillet. If you prefer using a toaster, brush the olive oil after the toasting on both sides. Spread a generous amount of the whipped feta on both slices. Add tomato slices and onion and sprinkle with dried oregano.


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Assemble the sandwich: Place two slices of bread, butter side down, in a nonstick skillet. On each slice, arrange chopped sun-dried tomatoes, pressing them gently with a spoon to ensure they stick to the bread. Then, add half of the crumbled feta cheese, half of the shredded cheddar, and cooked spinach on top.


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Spread spinach, mint, pomegranates and date on one slice of bread. On the other, add the provolone kind of cheese and crumbled feta cheese. Press the slices of bread together. On the top, drizzle with olive oil and 1 teaspoon za'atar, press the spices gently into the bread. In a medium hot skillet, place the olive oil side of the sandwich.


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Place sliced onions in bowl. Cover with red wine vinegar. Allow onions to soak while prepping sandwich. Spread a generous amount of creamy feta spread on both slices of bread. Layer pepperoncini, olives, cucumbers, tomatoes, sprouts and lettuce. Remove onions from vinegar and let excess vinegar drip off. Add to sandwich.


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Although a lot of the ingredients are the same between the sandwich and this wrap, the two taste surprisingly different. Mediterranean Wrap is cold and refreshing with distinguishable feta cheese chunks, as opposed to the toasted sandwich with the melty and gooey feta. My whole family loves this nutritious, feel-good kind of meal!


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Add the shallots and cook until softened, 4 minutes. Add the garlic, oregano, and caramelized lemon, and cook until fragrant, about 1 minute. Add 10 ounces baby spinach and 1/4 cup water, and scrape up any browned bits from the bottom of the pan. Toss until the spinach is almost wilted, about 2 minutes. Crumble in 8 ounces feta cheese with your.


How to Crumble Feta Cheese

Stuff the pita pockets with the mozzarella, feta, sautéed spinach, bits of sun-dried tomato, and basil pesto. Grill the pitas. Heat the grill pan over medium-high heat. Brush the pitas with a little bit of extra virgin olive oil and arrange them in the grill pan (they should each touch the hot pan).


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For a panini press: Add the sandwich and cook according to the manufacturer's instructions until golden and cheese is melted, about 3 to 5 minutes. In a skillet: Preheat a dry skillet to medium low. Add the sandwich, then set a pan on top to weigh it down. Cook for 2-3 minutes, flip and cook another 2-3 minutes.


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Onion Pizza Madeleine Cocina. salt, feta cheese, garlic, yellow onions, whole wheat pita breads and 5 more. The Best Feta Cheese Sandwich Recipes on Yummly | Feta Cheese Sandwich With Herbs, Skinny Crustless Spinach, Red Pepper, And Feta Quiche, Roasted Eggplant Salad.


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Instructions. Heat the pan on medium. Add a slab of butter to the pan and let it melt completely. Assemble half of the cheese on one slice of bread. Layer on the tomato slices, onions, and olives, (plus the oregano if you want it) and top with the other half of your cheese.


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Slice the feta thinly. In a small pan heat 1 tsp extra virgin olive oil, once hot add the spinach, a pinch of salt, freshly ground pepper, and the dill. Sauté the spinach for a few minutes until the liquids have evaporated. Brush both sides of both slices of bread with olive oil.


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3. Take one slice of bread and spread the tahini. Then layer on the feta. 4. Take the other slice of bread and spread the tapenade and close the sandwich. 5. Turn on your grill in the oven and bake under grill for about 2 minutes on each side until golden. 6. Remove from oven and sprinkle with some oregano.


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Place one slice of bread, buttered side down in the frying pan. Add mozzarella cheese and then the spinach and feta mixture. Top with the other slice of bread, buttered side up. Cook for about 4-5 minutes on one side, or until browned. Flip and cook on the other side for 3-4 minutes, or until browned. Serve hot.


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Preheat a non-stick skillet over medium heat for one minute. Butter one side of each slice of bread. Sprinkle the mozzarella and feta in an even layer over the bread. Top with roasted red peppers and spinach. Place the other slice of bread on top, buttered side facing up.


Feta Sandwich Porto's Bakery

Directions. Stir mayonnaise, feta cheese, and lemon zest together in a small bowl until well blended. Spread feta mixture evenly over bread slices. Top 2 slices of the bread evenly with tomato slices and sprinkle with salt and pepper. Top tomatoes with remaining bread slices, feta-side down. Brush both sides of the sandwich evenly with olive oil.

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