• Email
  • Pin It

Greek Style Grilled Cheese Hoagies with Scallions


Contributed by:

Greek Style Grilled Cheese Hoagies with Scallions


0 comments | Leave Comment

1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...


Greek Style Grilled Cheese Hoagies with Scallions

This grilled cheese is perfumed with Mediterranean herbs and flavored with Greek cheeses, but it’s really all about the grilled scallions, which become soft and sweet and luscious. After I flip the cheesy top slice onto the cheesy scallion slice, I usually smoosh it all down with a big flat spatula (a fish spatula works well) and then broil for another 15 to 20 seconds to get the ultimate crispy crunch and super melt. But my homey method isn’t very pretty, so the photograph shows the sandwich made the neat way. Either way is delicious. Because the scallions are so mild, this is a very kid-friendly recipe, and you can make some with a milder cheese for your more timid eaters (try Swiss or even mozzarella, but note that these cheeses melt much, much faster than the more solid cheeses, so stand guard at the oven).


  • Prep Time : 20 min
  • Cook Time : 20 min
  • Ready Time : 40 min


4 Servings


  • 3 tablespoons very green and fragrant olive oil
  • 24 large scallions, stems and rough ends removed
  • 3/4 pound Kafferi, halloumi or any aged melting cheese cheese, sliced into 24 thin (1/4- to 1/2-inch ) pieces, preferably as wide as your bread
  • Leaves of 3 oregano sprigs, roughly chopped
  • Leaves 3 thyme sprigs, roughly chopped
  • 2 crusty sourdough bread loaves, each cut into 2 (4 inch long) hoagie-style sandwiches
  • 4 garlic cloves, cut in half, green center removed


1) Pour 2 tablespoons of the olive oil into a large plastic zip-top bag, add the scallions, oregano, and thyme, seal the bag, place it into a bowl, and refrigerate (to marinate) for  about 10 minutes.

2) Preheat the oven to 385°F. Spray 2 rimmed baking sheets with nonstick vegetable oil spray. Brush both sides of bread with remaining  tablespoon of olive oil.

3) Place the bread on one tray and bake for about 2 minutes on each side. Remove the toasted bread from the oven and set aside. Work in batches as necessary.

4) Place the scallions on the second baking sheet and roast at the top of the oven (or the hottest spot in your oven ) for 6 to 8 minutes until they become dark, soft and have a bit of char, turning them once. Remove from the oven and set aside. Scallions with large bulbs should be cut in half to keep the cooking time down.

5) While the scallions are roasting, rub the cut garlic cloves on both sides of each slice of bread. The more you rub and harder you press, the more garlic taste you’ll get.

6) Heat the oven to broil. Place the bread back on the baking sheet, crust side down, and top each with about 2 pieces of the cheese, distributing it evenly among all the slices of bread and working in batches as necessary. Broil just until the cheese is melted and oozing.

7) Place the scallions on 6 slices of the bread and quickly top with the remaining slices, flipping them over so the cheese is inside. If it’s not as gooey as you would like, you can slip it under the broiler, but watch it carefully, as the bread can burn easily.

Kitchen Tips:

1. This can all be done right on a grill, making this sandwich a four-season favorite.

2. If by chance the bread becomes too well done, you can hold the sandwich over the sink and use a serrated knife to scrape off any unwanted char.


About Chef Tami Weiser


Before starting The Weiser Kitchen.com, I was a cerebral yeshiva student from the Five Towns, an artsy thespian, and a Vassar College girl. I studied anthropology and archeology as an undergraduate, worked on digs and traveled in the Middle East, Western Europe, and the United States. I did graduate work in ethnomusicology and Jewish world studies at the Jewish Theological Seminary, and then attended Law School in Miami, working as an editor in on the Inter-American Law Review. I have started large non-profit music schools, taught Hebrew School, run adult education programs and taught global Jewish cooking from my travels and studies. I am proudest of my family—my three incredible teenaged kids, my wonderful husband, my parents, sister and muchatunim. After attending the Institute for Culinary Education (ICE) and graduating with highest honors and a leadership award, I worked as a recipe editor, writer, and ebook developer. I've staged at numerous restaurants in the New York metro area, ghost-written for high-end chefs (shhh!), and worked in the recreational division at ICE. I've taught private students and at local cooking schools. I've been catering large scale charitable events for many years. Notably, I study with the iconic writer, food editor and my friend, Molly O'Neill.

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in