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Preheat a flat-top griddle or large frying pan over medium heat. Lightly oil the griddle with olive oil.

For each sandwich, scrape about 1/4 cup of crumbled feta cheese onto the hot, oiled griddle. Spread it slightly to form a rough circle. Allow it to cook and melt, forming a crispy, golden-brown base as it sizzles, about 2-3 minutes.

Once the feta base has started to melt and brown, place one piece of flatbread directly on top of the cooking cheese. Press down gently.

Using a spatula, carefully flip the flatbread and the attached melted, crispy feta cheese base over, so the cheese is now on top of the flatbread.

Immediately sprinkle about 1/4 cup of shredded mozzarella cheese over the melted feta on the flatbread. Arrange 2-3 slices of grilled halloumi cheese on top of the shredded cheese. Sprinkle with an additional 1-2 tablespoons of crumbled feta.

Add about 2 tablespoons of diced tomatoes, 1 tablespoon of pickled red onions, and 1/2 tablespoon of chopped fresh parsley over the cheeses.

Drizzle about 1/2 tablespoon of honey or sweet syrup over all the toppings.

Fold the flatbread in half, creating a half-moon shaped sandwich. Press down gently onto the griddle.

Invert a metal bowl or lid and place it over the folded sandwich on the griddle to trap heat and steam, further melting the cheeses and warming the ingredients. Cook for 2-3 minutes, or until the cheese is oozing and the flatbread is golden brown.

Remove the metal bowl. Carefully transfer the finished Greek grilled cheese sandwich from the griddle to a serving plate. Repeat for the remaining sandwiches.


Preheat a flat-top griddle or large frying pan over medium heat. Lightly oil the griddle with olive oil.

For each sandwich, scrape about 1/4 cup of crumbled feta cheese onto the hot, oiled griddle. Spread it slightly to form a rough circle. Allow it to cook and melt, forming a crispy, golden-brown base as it sizzles, about 2-3 minutes.

Once the feta base has started to melt and brown, place one piece of flatbread directly on top of the cooking cheese. Press down gently.

Using a spatula, carefully flip the flatbread and the attached melted, crispy feta cheese base over, so the cheese is now on top of the flatbread.

Immediately sprinkle about 1/4 cup of shredded mozzarella cheese over the melted feta on the flatbread. Arrange 2-3 slices of grilled halloumi cheese on top of the shredded cheese. Sprinkle with an additional 1-2 tablespoons of crumbled feta.

Add about 2 tablespoons of diced tomatoes, 1 tablespoon of pickled red onions, and 1/2 tablespoon of chopped fresh parsley over the cheeses.

Drizzle about 1/2 tablespoon of honey or sweet syrup over all the toppings.

Fold the flatbread in half, creating a half-moon shaped sandwich. Press down gently onto the griddle.

Invert a metal bowl or lid and place it over the folded sandwich on the griddle to trap heat and steam, further melting the cheeses and warming the ingredients. Cook for 2-3 minutes, or until the cheese is oozing and the flatbread is golden brown.

Remove the metal bowl. Carefully transfer the finished Greek grilled cheese sandwich from the griddle to a serving plate. Repeat for the remaining sandwiches.
