April is national grilled cheese month and grilled cheese sandwiches have been on my mind a lot so it is no surprise that when I was thinking about what to do with the roast lamb leftovers, a grilled cheese sandwich came to mind. Before I knew it I was thinking about a lamb gyrogrilled cheese sandwich filled with all of my favourite gyro fillings including tzatziki , feta, toamtoes and onions. With all of the ingredients pretty much decided the only real question was what cheese was I going to use and a Greek melty cheese like kasseri was definitely the way to go. I was a little concerned that with the tzatziki in the sandwich it might come out a little soggy so I used a nice thick Greek style yogurt, squeezed the excess liquid from the cucumber and used day old bread for the grilled cheese to make sure that everything turned out right and it did. These gyro grilled cheese sandwiches turned out pretty big with all of the fillings but they were oh so good! You can just imagine combining two already great things, gyros and grilled cheese sandwiches and you get something even better!
I served the gyro melts with some of the roast potatoes left over from the roast lamb dinner along with a salad.
Gyro Grilled Cheese Sandwich (aka Gyro Melt)
A massive grilled cheese sandwich with all of the flavours of a gyro including succulent slow roasted lamb, juicy tomatoes, sweet onion, garlicky tzatziki, salty feta, and plenty of melted cheese.
ingredients
- 2 slices bread
- 1 tablespoon butter, room temperature
- 1/2 cup kasseri or mozzarella, room temperature and shredded
- 2 tablespoons feta, room temperature and crumbled
- 1/4 cup slow roast lamb, warm
- 2 slices tomato, room temperature
- 1 tablespoon sweet onion to taste, sliced or diced
- 2 tablespoons tzatziki, room temperature
directions
- Heat a non-stick pan over medium heat.
- Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the roast lamb, tomato, onion, tzatziki, the remaining cheese and finally the other slice of bread.
- Add the sandwich to the pan and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
vanillasugarblog says
April 5, 2012 at 12:13 amgyro melt!
excellent.
can never get enough of the gyros.
are you changing your logo? i loved the old one though 🙁
Jennifer and Jaclyn @ sketch-free vegan says
April 5, 2012 at 12:22 amhell yeah! I think that's what you should call your ebook because whenever I see a new recipe post on closet cooking thats what I always say to myself. hell yeah I want a gyro grilled cheese!
Antonio Rios says
April 5, 2012 at 12:31 amAwesome, soon as I get a little wealthier, I'm gonna start eating a little healthier. Plus, it'll make me popular with a special lady in the future to surprise her with some of these recipes.
bellini says
April 5, 2012 at 1:17 amNow there's a sandwich that packs a punch Kevin!
Mimi says
April 5, 2012 at 3:31 amHoly cow! I may try this tomorrow with some leftover roast pork. I'm sure it was amazing with lamb, but I don't want to wait!
Elizabeth says
April 5, 2012 at 3:45 amThe grilled cheese possibilities are endless!
Rosa's Yummy Yums says
April 5, 2012 at 5:58 amMighty scrumptious! A great idea.
Cheers,
Rosa
Cité Paradis says
April 5, 2012 at 6:36 amGyros<3 🙂
http://citeparadis.blogspot.com/
Nash Nordin says
April 5, 2012 at 6:43 amI love grilled cheese! This one looks really, really good!
mireia badia says
April 5, 2012 at 7:10 amYou make the best sandwiches EVER!
Kevin says
April 5, 2012 at 9:36 amMimi: Pork would definitely work as w ell! I was already thinking about a chicken souvlaki version.
Joanne says
April 5, 2012 at 10:24 amgrilled cheese is definitely as "bigger is better" type of situation and you stuffed these with all sorts of heaven. I tend to think all sandwiches are better with melted cheese, so gyros had it coming!
Anonymous says
April 5, 2012 at 12:13 pmJust found you via Perfecting the Pairing, this looks really good! Thanks.
Cindy Sue
jillian :: cornflake dreams. says
April 5, 2012 at 12:32 pmLOOKS fantastics, as always! xoxo jillian:: cornflake dreams
Amelia Rodriguez says
April 5, 2012 at 5:24 pmThis looks so good.
Rocky Mountain Woman says
April 6, 2012 at 10:07 pmwow, I could use one of those right now!
Kee Garcia says
April 7, 2012 at 6:02 amWhite cheese or Kesong Puti would be a nice substitute if I'm going to make it here in our place.
Junglefrog says
April 10, 2012 at 9:38 pmNow that is my kind of sandwich! You're making me seriously hungry now.
Jada says
April 11, 2012 at 9:37 pmVery clever–I looooove gyros so I will have to try this one!
Aggie says
April 14, 2012 at 12:48 pmWow Kevin!!! this is awesome!
kita says
April 15, 2012 at 8:12 pmIm working my way through my reader and a minute ago, I would have said I was full. Uncomfortably so…
And then I opened this post and my stomach started growing. Lamb didn't get to a price that I was willing to dish out the cash for it in my area but I may have to bite the bullet, just for the leftovers now.
amymimikim says
May 9, 2012 at 11:30 pmcan you please make me these haha
Julian says
March 10, 2019 at 3:12 pmI know this recipe is old, but it sounds GOOD! Gonna try it tonight without the feta (hate that stuff) I make my tzasiki by shredding the cucumber over a paper towel and squeeze the water out by wringing it in the towel, then spoon (I use sour cream instead of yogurt) the sour cream on a coffee filter set on a colander over a bowl- and mix the cucumber/dill in it and leave it about 3 hours in the fridge for the water to seep out of the sour cream. That gives time for the flavors to come together and thicken up. Comes out REALLY thick that way even when you add a little lemon juice.
Julian says
March 10, 2019 at 3:22 pmOh, forgot… after 2-3 hours in the fridge, the sour cream/yogurt wont stick to the coffee filter at all. Just carefully pick up the filter and dump it right out into another bowl-