Grilled Two Cheese Mediterranean Sandwich

• 2 ounces feta cheese
• 12 cup pitted kalamata olive, rinsed and coarsely chopped
• 1 tablespoon capers, drained and rinsed
• 1 teaspoon finely grated lemon peel
• fresh ground black pepper
• 2 tablespoons butter, at room temperature
• 8 slices sourdough bread (or pain au levain, bread should be 1/4-inch thick)
• 4 ounces gruyere cheese, coarsely grated
• 4 whole roasted red peppers, drained and cut in half
• 12 cup baby spinach leaves

1. In a bowl, mix the feta, olives, capers, lemon peel, and pepper together; set aside.
2. Butter one side of each bread slice; place 4 slices on a work surface, buttered side down.
3. Spread the feta mixture evenly over the 4 slices.
4. Press the Gruyere into the feta mixture, and top each slice with 2 pepper halves and the spinach.
5. Press again to compress the filling.
6. Place the remaining 4 bread slices on top, buttered side up.
7. Heat a large nonstick skillet over medium heat for 2 minutes; place sandwiches in skillet (in batches, if needed), cover, and cook 2-3 minutes or until the undersides are golden brown and the cheese has begun to melt.
8. Uncover and turn the sandwiches with a spatula, pressing very firmly to flatten them slightly.
9. Cook for 2-3 minutes, or until the undersides are golden brown and the spinach has wilted.
10. Turn the sandwiches again, press with the spatula, and cook 30 seconds or until the Gruyere has melted completely.
11. Serve immediately.

feta cheese, olive, capers, lemon peel, fresh ground black pepper, butter, bread, gruyere cheese, red peppers, baby spinach leaves

Taken from www.food.com/recipe/grilled-two-cheese-mediterranean-sandwich-190855 (may not work)