Grecian Lamb and Tzatziki Grilled Cheese

Lately I have been thinking of grilled cheese sandwiches. The grilled cheese sandwich, just by itself, is pure comfort food. A couple slices of bread, some American cheese, and some butter is all you need to have thoughts of childhood, or to remove any stresses of the day. Two of my kids love the basic grilled cheese sandwich (God forbid that my oldest eat anything with melted cheese), and any time they are undecided what to eat for lunch on any given Saturday or Sunday, I also suggest a grilled cheese. There’s something about the low and slow process that I totally love. There is also something about coming up with new ideas when it comes to cheeses, and other ingredients that, well you know, I totally am all about. With that said, that’s when I decided to some up with a twist on a grilled cheese, and go all out, making what I am calling the Grecian lam and tzatziki grilled cheese.


Grecian Lamb and Tzatziki Grilled Cheese

Let’s get started.


  • 70 g Wisconsin Carr Valley Creama Kasa Cheese, sliced
  • 40 g Wisconsin Black River Blue Cheese, sliced
  • 1/2 lb ground lamb
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 1 inch slices of rustic French loaf
  • 2 tbsp unsalted butter
  • 1 tbsp mayonnaise
  • 1/2 inch ring of red onion
  • 2 tbsp tzatziki sauce

Ingredients for the Tzatziki Sauce:

  • 1 cucumber, peeled, seeds removed, and diced
  • 2 cloves of garlic, grated using a microplane
  • 3 tbsp lemon juice
  • 1/4 cup chopped dill
  • 1 cup Greek yogurt
  • salt and pepper to taste

Make the tzatziki sauce by adding all of the ingredients into a mixing bowl, and stir to combine.

Next, form your lamb into a ball. Season with the salt and pepper.

Heat a large skillet on medium-high heat, then add the lamb. Let cook for about 3 minutes, then smash it down with a large spatula. Flatten it like you would a smash burger. Continue to cook for about 2 minutes to get it nice and caramelized.

Flip the patty, and continue to cook an additional three minutes. Add the onion ring, and let the onion gently cook on top of the burger. Remove the lamb patty and place on some paper towel to let any excess fat be removed.

Spread butter, along with 1/2 tbsp mayonnaise onto each slice of bread. Yes, mayonnaise.

Place the bread, butter and mayonnaise side down, on low heat onto a skillet, then layer the blue cheese. Cook for about 5 minutes on low. When the bread becomes lightly golden, add the cooked lamb burger with the onion ring, making sure the center of the onion is removed.

Continue to cook until the bread starts getting a bit darker golden brown.

How to make a Grecian Lamb and Tzatziki Grilled Cheese Sandwich

Add the tzatziki sauce into the center of the onion ring.

Top with the Carr Valley cheese, then add the remaining slice of bread, butter and mayonnaise side up.

Carefully flip, then weight down with a heavy pan, or bacon press.

Continue cooking on low until the bottom side is golden brown, then flip again, press with the bacon weight, and cook until the cheese is nice and melted on both sides.

Now you want to talk about an awesome grilled cheese, then this is the one. Talk about surprises in this sandwich. You get that nice boldness with the lamb, and then the creaminess hits you from the Carr Valley cheese, then a punch from the creamy and melted blue cheese, only to be balanced with the wilted onion and tangy tzatziki sauce. It was extremely difficult to put this down, and to be honest, it only hit the plate one time before I continued to devour it. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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