Cheese and Zaatar Toasties
Cheese and zaatar toasties pair crisp, toasted bread with melting mild cheese and a fragrant zaatar-and-olive-oil spread. They take just a few minutes on a panini grill, making them an easy lunch or quick savoury snack.
Ingredients
- to tasteBaguette, ciabatta or sourdough
- a handfulMild yellow cheese, such as mozzarella, Gouda or Emmental
- 30 ml (2 tbsp)Zaatar
- a drizzleExtra virgin olive oil
Instructions
- 1
Heat the grill
Switch on the panini grill.
- 2
Slice the bread
Cut the bread down the middle.
- 3
Spread the zaatar
Use a spoon to spread the zaatar paste over one side of the bread.
- 4
Add the cheese
Put the cheese on top of the zaatar, then transfer the bread to the grill.
- 5
Toast until melted
Toast until the cheese is oozy.
What are cheese and zaatar toasties?
These are grilled bread sandwiches filled with cheese and a paste of zaatar and olive oil. Zaatar is a Middle Eastern herb-and-spice blend; its exact mix varies, but it commonly brings herbal, tangy and toasted notes.
This version keeps the filling simple: mild cheese melts into the seasoned oil, while a panini grill crisps and presses the bread. It is a quick, informal take on the familiar combination of bread, cheese and zaatar.
Nutrition and macros by portion
The nutrition label shows one serving as written: 280 calories, 11g protein, 35g carbs, 10g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Use less cheese | 196 kcal | 8g | 25g | 7g |
| This serving | As written | 280 kcal | 11g | 35g | 10g |
| Hungry | Add another toastie | 420 kcal | 17g | 53g | 15g |
Most of the carbohydrates come from the bread, while cheese and olive oil contribute much of the fat; the cheese also supplies the protein. Pair a toastie with salad or vegetables to add freshness and make the plate more balanced.
Choosing the bread and cheese
Bread: Baguette, ciabatta and sourdough all work. Choose a loaf that can be sliced lengthways and is sturdy enough to hold the filling as it grills.
Cheese: Mozzarella, Gouda or Emmental are suggested mild options. Use enough to cover the zaatar side without piling it so high that it spills out during grilling.
Making the zaatar paste
Zaatar: Stir the blend with a drizzle of extra virgin olive oil until it forms a spreadable paste. Add just enough oil to help it spread rather than making it runny.
Even layer: Spread the paste over one cut side of the bread. This helps distribute its flavour through the toastie.
Getting a good melt
Contact: A panini grill presses the bread against the hot plates, helping it toast while the cheese melts. Arrange the cheese over the zaatar before placing the bread on the grill.
Doneness: The recipe gives no fixed grilling time, so check as it cooks. It is ready when the cheese is oozy; take care when lifting the hot toastie from the grill.
Serving the toasties
Fresh from the grill: Serve while the cheese is still melted and the bread is crisp. Cut the grilled bread into manageable pieces if you prefer to share it.
On the side: A simple salad or sliced vegetables add freshness alongside the rich cheese and seasoned oil. Soup also makes a suitable partner for a more substantial meal.
Timing and preparation
Quick assembly: The stated total time is 10 minutes, and the method has only a few steps. Switch on the grill first, then slice the bread and prepare the zaatar paste while it heats.
No fixed grilling duration is specified. Use the melted cheese as your cue rather than relying on a particular number of minutes.
Recipe notes & tips
- Switch on the panini grill before assembling the toasties so it is ready when you are.
- Mix the zaatar with only enough olive oil to make it spreadable.
- Spread the paste evenly over the cut side of the bread.
- Cover the zaatar with cheese so each bite gets some of both.
- Check the toastie as it grills because no cooking time is specified.
- Let the cheese settle briefly before cutting to make serving less messy.
Variations
- Choose sourdough: Use its tangy flavour as a contrast to the mild cheese.
- Try ciabatta: Its open texture makes a hearty base for the filling.
- Swap the cheese: Use Gouda or Emmental instead of mozzarella.
- Boost the zaatar: Add a little more of the prepared paste for a stronger herbal flavour.
- Serve with salad: Add crisp leaves or sliced vegetables on the side.
Common mistakes to avoid
- Too much oil: The paste can become runny; drizzle it in gradually until spreadable.
- Uneven paste: Bare patches make the seasoning inconsistent; spread it across the cut side.
- Overloading with cheese: Filling may spill while grilling; use a handful in an even layer.
- Grilling by the clock: No fixed duration is given; check for oozy cheese instead.
- Leaving it unattended: The bread can toast quickly; check the grill as it cooks.
How to store
These toasties are best eaten straight from the grill. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in a panini grill until hot and crisp; the bread may be less crisp after storage.
Frequently asked questions
Can I use a different type of bread?
Yes. The recipe suggests baguette, ciabatta or sourdough; choose a loaf that can be sliced down the middle and hold the filling.
Which cheese works best?
Mozzarella, Gouda and Emmental are all suggested mild options. Use a cheese that melts well and suits your taste.
How much olive oil should I add?
The recipe calls for a drizzle. Add it gradually to the zaatar until the mixture is easy to spread.
How long should I grill the toasties?
The method does not specify a duration. Toast until the cheese is oozy, checking as it cooks.
Can I make these without a panini grill?
The recipe specifies a panini grill. A sandwich press with grill plates is a close alternative, but cooking results may vary.
Cook it from the original
This recipe comes from zaatarandzaytoun.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on zaatarandzaytoun.com