Grilloumi sandwich with sundried tomatos and mint

Grilloumi recipes

Stir the ingredients for the sauce together. Make round cuts of bread (with a glass) and place them on a plate. Put some sauce on each slice of bread.

Cut the sundried tomatoes in two. Cut the Grilloumi in thin slices. Spread the tomatoes, grilloumi slices and basil leaves on half of the bread slices. Add the other as a lid on top.

Whip the eggs and pour over a plate. Put some flour on another plate. Dip the sandwiches in the whipped egg and then in the plate of flour.

Heat olive oil in a frying pan and fry the bread until it's golden brown. Put them aside on paper towels before splitting them in half.

Serve with arugula and cherry tomatoes. Drizzle with Kalamata olive oil and non-sugar balsamic vinegar.



  • 8 slices of white bread
  • 200 g Grilloumi Premium
  • 12 basil leaves
  • 4 tbsp plain flour
  • 2 eggs
  • 4 tbsp milk
  • Salt and pepper
  • Fontana olive oil (Kalamata)
  • 4 pieces sun-dried tomatoes
  • 6 mint leaves
  • 3 tbsp olive oil
  • 1 pc clove garlic
  • salt