And here is how I made it!
I took 2 loaves of this fabulous Greek Cypriot bread that I bought from a speciality store in London. I really must learn how to make this myself, because it is the most amazing tasting bread ever! I know that when I made my Greek Cypriot Cheesecakes - Flaounes at Easter, using a couple of key ingredients - masticha, which is a pine resin gum and sesame seeds really add to the familiar (to me) flavour of Cypriot bread.
Anyway, on with the sammich!
Normally, this is a tear-and-share bread, but I carefully sliced it horizontally to give me a huge sandwich surface.
Some butter, was spread on the sides, and then layers of delicious lounza piled on.
Next layer is sliced up halloumi cheese. This is a salty cheese from Cyprus. I love the stuff! Especially grilled on a charcoal barbecue...yummy!
When in Cyprus, you can choose from many fillings for your 'sandwich' (I wish you could hear my accent as I say that word in this context!), and I always got lounza and halloumi with cucumber and tomato slices. But, since I had fussy guests, I left the veggies out, and people could add them, themselves.
Now, if I had a panini press, now was the time to place it in there - toasting the bread and warming everything through - even the veggies if used...but I don't have one *sad face* so instead, I popped it under the grill to toast up.
I cut the sandwich up into pieces - lucky that there are natural markings to follow - and served. So tasty and reminds me of all my childhood holidays in Cyprus ❤