Well, since I love feta cheese so much, I decided to make this sandwich that has that as the main ingredient. I will admit, it was kind of weird to find because most times you see feta cheese, it is usually like a little afterthought. Not in this one though: it is front and center and totally delicious!
Easily prepare this very small for a lunch, or make it in a huge baguette for a party. Whatever you like, it can be made! Check out what our friends over at Kevin is Cooking had to say about this:
“I love cheese and this is loaded with it. Cream cheese, lots of feta and mozzarella. Chopped salami and spinach are added to the mix, then are stuffed and baked inside bread. Sounds good, right?”
That sounds absolutely amazing!
8 oz Philadelphia cream cheese room temperature
1/2 cup Hellman’s mayonnaise
1/2 cup Daisy sour cream
1 package Lipton onion soup mix
1/2 tsp fresh cracked black pepper
2 cups Kraft mozzarella cheese separated
1 cup feta cheese
10 oz package frozen chopped spinach
24 slices of sliced salami rounds chopped (See Note 2)
2 loaves french bread or 4 baguettes
Preheat oven to 350°F. Thaw frozen spinach and drain in a sieve, pressing to extract excess water. Place spinach in a bowl and set aside.
Sliced the top off the loaf of bread(s) horizontally and scoop out the interior bread leaving a wonderful crust container. Save inside bread pieces for other use.
In a mixing bowl add the cream cheese, mayonnaise, sour cream, onion soup mix package and black pepper. Mix to blend and add 1 cup mozzarella and the feta cheese and mix. Next add the spinach and salami. Stir to combine.
Divide the filling between loaves of bread and top with remaining 1 cup mozzarella cheese. Bake for 20-24 minutes until top is golden and bubbling. Allow to cool slightly before slicing.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Reduce the amount of onion mix if saltiness is an issue for you because feta is already very salty
Thanks again to Kevin Is Cooking for this amazing recipe.