Today we are exploring the grilled cheese on a whole other level.  Since it’s farmer’s market season, I had the luxury of picking up the most delectable local goat’s milk feta.  Many of you know that  I am not the biggest proponent of dairy, but when it comes from locally sourced, humanely raised animals, I do feel better about “treating myself.”  Goat’s milk is amongst the healthiest and leanest of dairy we can consume, and man, was it worth it.  I have never tasted feta like this before in my life, and I think it had everything to do with how the animal was raised, and how the cheese was sustainably produced.

I initially tried cooking the cheese open faced on a grill pan, and as expected, had a slight challenge making it look “photo worthy.  I reasoned that putting the sandwich under the broiler, but I would recommend placing butter or an oil with a high smoke point (coconut or avocado oil) on the edges so it doesn’t burn.  I used whole grain gluten free bread from Trader Joe’s, but obviously any option can be swapped out.

prep time: 15 mins
serving size: 1

1 teaspoon olive oil
1/2 bunch broccolini
salt and pepper to taste
2 slices of bread
1/2 tablespoon of butter (or avocado oil)
1 slice of feta, at least 1/2 inch thick

lemon garlic spread:
1 large or 2 small cloves of garlic
2 tablespoons extra virgin olive oil
1 teaspoon chili flakes
1 teaspoon lemon zest
1/2 teaspoon lemon juice
pinch of sea salt

First prepare the broccolini by trimming the ends.  Coat a grill pan with the olive oil over medium high heat.  Season the broccolini with salt and pepper, and then lightly char it for about 5 minutes, turning once half way through.  If you do not have a grill pan available, I would recommend tossing the broccolini in oil, salt and pepper and putting it under the broil on high for the same amount of time, turning half way through.  Place the two slices of bread underneath the broiler for 2-3 minutes on one side only.  Remove both slices of bread.  Place a small amount of butter one slice.  Top that same slice of bread with the feta cheese and put both slices of bread back in the oven.

Put the garlic clove(s) on the grill pan (or regular frying pan, add a touch of oil), and lightly brown it for about 2-3 minutes.  Make a chili oil by blending the chili and olive oil together.  Strain out any left over seeds.  Mash the garlic into the chili oil in a shallow bowl.  Add lemon zest, juice and salt.  Remove the bread from the oven and place the lemon garlic spread on the bare slice of toast.  Build the sandwich by adding the broccolini on top of the spread, and then topping with the other slice of bread with cheese.


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