These Blackstone Mediterranean Breakfast Sandwiches were my entry in the 2025 Griddle Battle — and they won FIRST place!
Below I’ll walk you through how I made this flavorful breakfast or brunch sandwich so you can recreate the award-winning result at home.
How to make Blackstone Mediterranean Breakfast Sandwiches
1. Preheat your Blackstone or flat top griddle to medium-low.
2. Add diced pancetta and cook 5 to 8 minutes, stirring occasionally with spatulas until it reaches your preferred level of crispness. Push the pancetta to the edge of the griddle to keep it warm.
3. Place 4 egg rings on the griddle. Add a small piece of butter inside each ring; when the butter melts, crack an egg into each ring. Season with kosher salt and pepper. If you have a breakfast seasoning blend, a light sprinkle enhances the flavor.
My contest secret was a seasoning called Vittle Glitter from Griddle and Vittles with Nik and Jay — it adds a great savory finish. (I mention it here because I used it in the contest.)
PS — it’s delicious on more than just eggs.
4. Sprinkle crumbled feta and shredded parmesan over each egg while they cook.
5. Add more butter to the empty space on the griddle and toast 8 slices of sourdough in the melted butter until golden. You can leave the slices whole, remove crusts, or cut circles using a biscuit cutter as I did.
6. Cook the eggs and bread for about 2 to 5 minutes, flipping the bread a few times so both sides get nicely toasted. Remove when the eggs and bread are cooked to your liking.
7. Assemble the sandwiches: spread pesto on the bottom slice of bread, add a layer of pancetta, a few sliced sun-dried tomatoes, the egg with cheeses, then top with the other slice of bread.
Garnish Blackstone Mediterranean Breakfast Sandwiches with more parmesan and chopped basil if desired.
I brought these to the Griddle Battle and walked away with three trophies — one of them first place for this sandwich recipe!
If you like Blackstone Mediterranean Breakfast Sandwiches, you might also like these griddle recipes…
Blackstone Chicken Zucchini and Corn
Blackstone Smashed Chorizo Breakfast Tacos
And lots of Blackstone Griddle Breakfast Recipes
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Blackstone Mediterranean Breakfast Sandwiches
Cheri Renee
Pin Recipe
Equipment
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Blackstone griddle or flat top
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Silicone egg rings
Ingredients
- 4 ounces diced pancetta
- 4 tablespoons butter
- 8 slices sourdough breadcrusts removed if desired; I cut circles with a 3½-inch biscuit cutter
- 4 eggs
- kosher salt, black pepper, and optional breakfast seasoning
- 1/3 cup crumbled feta cheese
- 1/4 cup shredded parmesan cheese
- 1/3 cup pesto
- 1/4 cup sliced sun-dried tomatoes
- Optional: extra parmesan and chopped fresh basil for garnish
Instructions
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Preheat griddle to medium-low. Add pancetta and cook 5–8 minutes, stirring occasionally. Move cooked pancetta to the edge of the griddle to keep warm.
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Place 4 egg rings on the griddle and add 1 tablespoon butter divided into fourths (about 1/4 tablespoon per ring). When the butter melts, crack one egg into each ring. Season with kosher salt and pepper and, if desired, a breakfast seasoning blend. Top each egg with crumbled feta and shredded parmesan.
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Melt the remaining butter on an open part of the griddle and toast the sourdough slices until golden, flipping as needed. Cook eggs and bread 2–5 minutes or until done to your preference. Remove from griddle.
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Assemble sandwiches by spreading pesto on the bottom slice, adding pancetta, sun-dried tomatoes, the egg with cheeses, and topping with the second slice. Garnish with extra parmesan and chopped basil if you like.
My new Blackstone Griddle Cookbook is now available on Amazon!
