Doner Panini Recipe

Heat and season meat

In a medium skillet over medium-high heat, add 1 tablespoon olive oil. Once shimmering, add the sliced doner meat in an even layer. Sprinkle with ground cumin, smoked paprika, 1/4 tsp black pepper and 1/4 tsp salt. Stir and cook for 3–4 minutes until edges are lightly crisp and meat is heated through. Reduce heat if meat begins to brown too quickly.

Remove cooked doner meat from the skillet and keep warm on a plate tented with foil while you prepare the sauces and bread.

Make garlic yogurt sauce

In a small bowl combine 1/4 cup plain Greek yogurt, 2 tsp mayonnaise, and 1 finely minced garlic clove. Add 1 tsp lemon juice, 1 tsp chopped fresh dill, 1/2 tsp hot sauce if using, 1/8 tsp salt and a pinch (about 1/16 tsp) black pepper. Stir until smooth and taste; adjust salt or lemon as needed. Refrigerate until assembly.

Prep bread and fillings

Spread about half of the garlic yogurt sauce evenly on the bottom halves of both pieces of sourdough. Layer each with 2 oz (about half the measured cheddar) sliced cheddar, half the cooked doner meat, tomato slices (split between sandwiches), and red onion (split between sandwiches). Spoon a little extra sauce on top of the meat and finish with chopped parsley or cilantro if using. Top with the remaining cheddar and close the sandwiches.

Butter and toast

Lightly butter the outside faces of each sandwich with the softened butter. Heat a panini press or a heavy skillet/griddle over medium heat. If using a skillet, press the sandwich with a heavy pan or spatula. Grill for 3–4 minutes per side in a skillet (or 4–6 minutes in a panini press) until bread is golden brown, cheese is melted, and the sandwich is heated through. If using a skillet, flip carefully and press after the first side is golden.

Rest and serve

Remove the panini from the heat and let rest 1 minute. Cut each sandwich in half on the diagonal. Serve immediately with extra garlic yogurt sauce on the side for dipping.