Crispy Hot Honey Saganaki Sandwich

We can't tell you how much we love cheese, so we made this!

Done in 25 minutes

Serves 2

Ori Goldberg

Dish by Ori Goldberg




1 kashkaval block (or kefalotyri)

5 filo pastry sheets

100g pistachio kernels

4chills (red and green), sliced

2garlic cloves, minced

20g clear honey

2 brioche buns, toasted

The perfect combination of sweet, savoury, spicy and fatty. Saganaki is a Greek seared cheese starter, but we took it a step further and made the best cheese sandwich we've had in a long time! Full of hot honey, crispy pastry and pistachios!


This recipe is all about having everything prepared before cooking the cheese. Start by blending up the pistachio kernels until it forms a chunky powder.

Next, cut up your filo pastry into thin ribbons, and toast them in a pan on medium heat with some extra virgin olive oil. Keep mixing and tossing them until crispy and golden. This will take around 5 minutes.

For the hot honey, add your sliced chilli into a small pan of olive oil, and cook on medium for a couple of minutes. Add in the minced garlic and cook of for another minute, before adding in the honey. Let it bubble away for 30 seconds, then kill the heat and pour into a heatproof bowl.

Now get a non-stick pan onto medium heat and start toasting the buns. As this is happening, cut up the kashkaval into large rounds, dunk them in water and coat lightly with flour. Get the buns out the pan, add a tsp of olive oil and fry off that cheese! Go for a couple minutes, until you see the sides buckling, and give it a flip.

To assemble this beauty, add the cheese onto the bottom bun, cover with hot honey, a hefty amount of the crispy filo and even more pistachios. Close and enjoy!

What do you think of the recipe?

Ori Goldberg

Ori Goldberg

Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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