Grilled Mediterranean Breakfast Sandwiches on a Blackstone

These Blackstone Mediterranean Breakfast Sandwiches were my entry in the 2025 Griddle Battle—and they won first place. Below I’ll walk you through exactly how to make this flavorful breakfast or brunch sandwich so you can recreate the winner at home.

This sandwich blends salty pancetta, creamy feta, nutty parmesan, bright pesto and sun-dried tomatoes with perfectly cooked eggs and toasted sourdough. It’s easy to prepare on a Blackstone or any flat top griddle and makes an impressive breakfast for guests or a special weekend brunch.

How to make Blackstone Mediterranean Breakfast Sandwiches

Start by preheating your Blackstone or other flat top griddle to medium-low. A moderate surface heat lets the pancetta render and the eggs cook gently without browning too quickly.

Scatter the diced pancetta across the griddle and cook for 5 to 8 minutes, stirring occasionally with spatulas until the pieces are crisped to your liking. When done, push the pancetta to the cooler edge of the griddle to keep it warm while you prepare the eggs and bread.

Place four silicone egg rings on the griddle and add a small piece of butter into each ring. Once the butter melts, crack one egg into each ring. Season with kosher salt and freshly cracked black pepper. If you have a favorite breakfast seasoning, feel free to use it sparingly for extra flavor.

Sprinkle crumbled feta and a little shredded parmesan on top of each egg. The feta adds a tangy, Mediterranean touch while the parmesan gives a subtle nuttiness that complements the pancetta.

Add the remaining butter to an empty area of the griddle and lay out eight slices of sourdough to toast in the melted butter. I like to use a 3½-inch biscuit cutter to cut rounds from the bread for a neat presentation, but you can simply remove the crusts or toast full slices—both work well.

Let the eggs and bread cook for 2 to 5 minutes, flipping the toast a couple times until it reaches your preferred level of golden. Remove the eggs and bread once cooked to your liking.

To assemble: spread pesto on the bottom piece of toasted bread, add a generous portion of pancetta, a few slices of sun-dried tomatoes, then top with the egg and melted cheeses. Finish with the top slice of bread to form the sandwich.

Garnish

For a fresh finish, grate additional parmesan over the top and sprinkle with chopped basil if desired. The basil brightens the sandwich and ties together the Mediterranean flavors.

I entered this sandwich in the Griddle Battle and walked away with three trophies, one of which was first place for this recipe. It’s a proud moment, and I hope this step-by-step guide helps you recreate the same delicious result at home.

More griddle recipes you might enjoy

Blackstone Chicken Zucchini and Corn

Blackstone Smashed Chorizo Breakfast Tacos

Blackstone Griddle Breakfast Recipes

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