Ingredients:

  • 2 slices (approx. 2 oz / 56g) sourdough bread
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (5g) unsalted butter, softened
  • 2 oz (56g) Greek feta cheese, crumbled
  • 2 oz (56g) Roma tomato, thinly sliced
  • 1 pinch dried oregano
  • 1 pinch black pepper

Instructions:

  1. Slice the Roma tomatoes thinly. Place them on a paper towel and press firmly to remove excess water. Note: This is the most important step to avoid a soggy sandwich.
  2. Sprinkle the tomato slices with dried oregano and black pepper.
  3. Spread the softened butter on the outside of both sourdough slices.
  4. On the inside of one slice, layer half of the crumbled feta.
  5. Place the seasoned tomato slices on top of the cheese.
  6. Cover the tomatoes with the remaining crumbled feta. Note: This creates the shield that protects the bread.
  7. Heat the olive oil in a skillet over medium low heat.
  8. Place the sandwich in the pan. Cook for 3-5 minutes until you hear a steady sizzle and see the edges turning gold.
  9. Optional: Cover the pan with a lid for the first 3 minutes to trap heat.
  10. Flip carefully and cook for another 3-5 minutes until the crust is mahogany colored and smells like toasted nuts.