Grecian Panini Recipe
Sliced Gyro, Tomato, Feta Cheese & Oregano, served with Side of Tzatziki Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Panini
Tzatziki Sauce (side)
Method
Panini
- 1
- 2
Warm gyro meat
If using pre-cooked sliced gyro meat, warm in a skillet over medium heat with 1 tablespoon olive oil for 2–3 minutes until heated through and slightly crisped at the edges. If raw, cook per package instructions until fully done and slice thinly. Season warmed meat with a pinch (about 1/8 tsp) of salt and 1/8 tsp black pepper.
- 3
Prepare vegetables and cheese
Thinly slice the tomato into 1/4-inch slices. Thinly slice the red onion into rings. Crumble or break feta into small pieces. Scatter the fresh oregano leaves and roughly chop or, if using dried oregano, measure and mix.
- 4
Assemble sandwich
On the bottom half of the bread, layer warmed gyro meat evenly across. Top meat with tomato slices (about 3–4 slices depending on size), scatter red onion rings sparingly, and sprinkle the crumbled feta evenly. Sprinkle the 1 tablespoon fresh oregano over the feta and vegetables. Lightly season tomatoes with remaining 1/8 tsp salt and 1/8 tsp black pepper.
- 5
Grill panini
Place the top half of bread over the filling. Preheat a panini press or heavy skillet/griddle over medium-high heat. If using a skillet, press sandwich with a heavy pan or foil-wrapped brick. Grill the sandwich 3–5 minutes per side on a skillet (pressing periodically) or 5–7 minutes in a panini press, until bread is crisp and cheese is slightly softened. Rotate as needed for even browning.
- 6
Rest and slice
Remove panini from heat and let rest 1 minute. Cut the sandwich into desired portions (typically half or diagonal).
Tzatziki Sauce (side)
- 7
Prepare cucumber
Grate the half English cucumber on the large holes of a box grater. Place grated cucumber in a fine mesh sieve or clean kitchen towel, sprinkle with a pinch of salt, and let sit 2–3 minutes. Squeeze or press to remove excess moisture until mostly dry (this prevents a watery tzatziki).
- 8
Mix sauce
In a small bowl, combine 1/2 cup Greek yogurt, squeezed grated cucumber, minced garlic, 1 tsp lemon juice, 1 tsp olive oil, and 1 tablespoon chopped fresh dill (or 1/2 tsp dried). Stir until smooth. Season with 1/8 tsp salt and 1/8 tsp black pepper, taste and adjust seasoning.
- 9
Chill briefly (optional)
For best flavor, refrigerate tzatziki for at least 10–15 minutes to let flavors meld. Serve a generous 2–3 tablespoon portion alongside the panini.