1

In a small bowl, combine the feta, olives, capers, lemon zest and pepper; set aside. Butter one side of each slice of bread. Place four slices on work surface, buttered-side down. Spread feta mixture evenly over four slices. For each sandwich, press Gruyere into feta mixture and top with bell pepper half; top that with spinach. Press again. Top each with bread, buttered-side up.

2

To cook using sandwich maker, preheat and cook according to manufacturers instructions.

3

To cook using stovetop method, heat large nonstick skillet over medium-high heat 2 minutes. Put sandwiches in skillet (in batches, if necessary), cover and cook 2 to 3 minutes, or until undersides are golden brown and cheese has begun to melt. Uncover and turn with spatula, pressing very firmly to flatten slightly. Cook 2 to 3 minutes, or until undersides are golden brown and spinach wilts. Turn sandwiches again, press with spatula, and cook 30 seconds, or until cheese melts completely. Serve immediately.