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!
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