Greek Loukoumades-Style Feta and Honey Panini
A warm, pressed panini inspired by loukoumades—Greek fried pastries—combining creamy feta cheese, toasted walnuts, and aromatic oregano held together by butter and crusty bread, finished with a drizzle of warm honey. The honey caramelizes slightly on the warm panini, creating a perfect balance of salty, sweet, and nutty flavors.
Steps
Before you start
- Preheat your panini press for 5 minutes so it's hot when you assemble
- Have all ingredients prepared and within arm's reach—assembly is quick
- Toast the walnuts if they are not already roasted
Toast the walnuts (if needed)
- If your walnuts are not roasted, place them in a dry skillet over medium heat for 3–4 minutes, stirring occasionally, until fragrant and lightly golden.
- This deepens their flavor and pairs beautifully with the honey.
- Transfer to a cutting board and let cool for 1 minute, then chop coarsely.
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Ready when: Walnuts are fragrant and light golden
Tip: Watch carefully—walnuts burn quickly and will taste bitter if overdone
Make the filling
- In a small bowl, combine the crumbled feta (115 g), chopped walnuts, 1 teaspoon (1 g) of oregano, and a few grinds of black pepper.
- Set aside.
- You will drizzle the honey directly onto the assembled paninis rather than mixing it in.
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Ready when: Ingredients are evenly combined
Tip: Keep the honey separate so it stays liquid and caramelizes when the panini heats up
Assemble the paninis
- Place both bread slices cut-side up on a clean work surface.
- Spread 1 tablespoon (15 g) of softened butter on the outside (crust side) of each slice—this is what touches the panini press.
- Distribute half the feta-walnut filling (about 3.5 tablespoons or 55 g) on the cut side of one slice, then place the other slice on top with the buttered crust facing outward.
- You now have one assembled panini.
- Repeat to make a second panini.
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Ready when: Both paninis are assembled with butter on the outside
Tip: Buttering the crust side (not the cut side) ensures the panini press browns the bread while the filling stays moist
Press and toast the paninis
- Place both paninis on a preheated panini press (or ridged grill pan over medium-high heat).
- Close the lid and cook for 3 minutes.
- The bread should turn golden-brown and the cheese should begin to soften.
- If using a grill pan, cook for 2–3 minutes per side, pressing gently with a spatula.
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Ready when: Bread is golden-brown and crisp; feta has softened slightly
Tip: Do not press down hard while cooking—let the press or pan do the work so the bread doesn't compress too much
Rest and finish with honey
- Transfer the hot paninis to a cutting board and let rest for 2–3 minutes.
- Meanwhile, gently warm the honey—either in the microwave (15 seconds) or in a small skillet over low heat (1 minute).
- Drizzle about 1.5 tablespoons (22.5 ml) of warm honey over each hot panini.
- The honey will soak slightly into the bread and caramelize on the warm cheese.
- Cut each panini in half diagonally if desired.
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Ready when: Honey is warm and flows slowly from a spoon; panini is cool enough to handle safely
Tip: Warm honey flows more easily and distributes better—cold honey will sit on top rather than meld with the warm bread and cheese
Good to know
Tips
- Toast your own walnuts right before assembling—freshly toasted nuts taste far better than pre-toasted and create a more authentic loukoumades-style experience.
- Warm honey before drizzling so it seeps into the warm bread and creates a harmonious blend of flavors rather than pooling on the surface.
- A panini press is ideal for this sandwich, but a cast iron skillet or grill pan works almost as well—just watch the heat so the bread doesn't burn while the filling warms.
- For extra richness, add a thin layer of Greek yogurt or mascarpone to the filling before assembling, which creates a creamy base that balances the honey's sweetness.
Storage & reheating
Paninis are best enjoyed fresh and warm. Leftovers can be wrapped in foil and kept at room temperature for up to 4 hours, then unwrapped and gently reheated in a 300°F (150°C) oven for 5–8 minutes until warm and crispy. Do not refrigerate or freeze, as the bread will become tough.
Substitutions
- feta cheese, crumbled → goat cheese or ricotta salata. Goat cheese offers a tangier flavor; ricotta salata is firmer and slightly less salty. Use the same weight.
- roasted walnuts → roasted pistachios or almonds. Both nuts provide a different texture and subtle flavor shift while maintaining the sweet-salty balance.
- honey → Greek thyme honey or fig jam. Thyme honey deepens the Mediterranean flavor; fig jam adds fruity notes. Use the same volume.
- ciabatta rolls or similar crusty bread → focaccia or pita bread. Focaccia works beautifully in a panini press; pita is thinner so reduce press time to 2 minutes.
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- Meal
- Lunch
- Cuisine
- Greek
- Main ingredient
- Feta
- Diet
- VegetarianHalal
- Method
- Grill & BBQ