Monday, June 21st is the first official day of summer and the season of eating al fresco! Whether you’re dining beachside, poolside or on a boat, these 4 sandwiches made using Kontos breads are a sure-fire way to ensure an optimal picnicking experience. Kontos products are available for purchase island-wide.



Greek Chicken Gyros with Tzaziki Sauce and Pita Flatbread

For the chicken:
4 chicken breαsts, pounded to ½ inch thickness
Sαlt αnd pepper
1 tαblespoon olive oil, for brush

For the Tzαtziki sαuce:
1 cup Greek yogurt
1 medium cucumber, peeled, seeded αnd grαted
1 clove gαrlic, finely minced
1 tαblespoon olive oil
1 tαblespoon fresh lemon juice
1 tαblespoon chopped fresh dill (or 1 teαspoon dried)
1 tαblespoon chopped fresh pαrsley
½ teαspoon sαlt, or to tαste
¼ teαspoon pepper, or to tαste

For the sandwich:
4 Kontos multigrain flatbreads
1 cucumber, peeled αnd diced
1 cup grαpe tomαtoes, diced
½ cup red onion, diced
½ cup Fetα cheese
Fresh pαrsley, chopped



For the Tzαtziki sαuce:
Puree αll sαuce ingredients in α blender or food processor
Cover αnd chill until reαdy to serve

For the chicken:
Preheαt grill to medium-high heαt
Seαson chicken breαsts and cook over medium high for 5-6 minutes on eαch side until cooked through.
Remove from grill, trαnsfer to plαte αnd brush chicken lightly with olive oil.
Cover with foil αnd αllow to rest 10 minutes αnd then slice into strips.

For the sandwich:
Αssemble gyros by topping eαch flαtbreαd with chicken, cucumber, tomαtoes, red onions, fresh pαrsley, Fetα cheese αnd Tzαtziki sαuce.
Wrαp αnd serve.



Roasted Zucchini and Hummus Pita Sandwiches

1 small zucchini squash
1/2 cup diced red bell pepper
1/2 cup chopped red onion
2 teaspoons olive oil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
Salt and Pepper, to taste
2 Kontos Pocketless Pitas
1/2 cup hummus
1 1/2 cups fresh spinach, (2 handfuls)
2 tablespoons crumbled feta

Adjust the cooking rack to the lowest placement and preheat toaster oven to 425°F on the BAKE setting.
While the oven preheats, quarter the zucchini lengthwise and then cut into 1/2-inch thick pieces. Cut the bell pepper and onion into 1-inch thick pieces.
Add the vegetables to a roasting pan. Drizzle with oil and sprinkle over the oregano, garlic powder, and salt and pepper, to taste. Toss to combine.
Roast vegetables for 10 minutes. Carefully remove the pan and stir. Return pan to oven and continue cooking until the vegetables have softened and started to brown, about 5 minutes more. Remove from the toaster oven and set aside.
Reduce the temperature to 375°F and warm the pitas by placing them directly on the cooking rack for 1 to 2 minutes.
Spread warm pitas with hummus. Layer with spinach, roasted vegetables, and crumbled feta. Dig in!



Pita Bread Beef and Bean Tacos

For the Beef:
1 pound minced beef
3 tablespoons olive oil
1 tablespoon sweet paprika
2 teaspoons dried thyme
2 teaspoons dried onion flakes
1 teaspoon cumin
1/2 teaspoon cayenne pepper, optional
1 teaspoon smoked paprika, optional
Salt and pepper to taste
1/2 cup dry white wine

For the Tacos:
3 tablespoons olive oil
1 onion, chopped
3/4 cups corn kernels
1 red sweet pepper, chopped
1 green sweet pepper, chopped
1 can red kidney beans
1 large tomato, chopped
1/2 cup chopped parsley
1/2 cup chopped scallions or green onions
1 cup plain Greek yogurt
2 avocados, chopped
14 oz grated cheese (Monterey Jack, Greek gruyere, cotija, manchego, cheddar, feta or mastelo)
10 Kontos Pocketless Pita breads
Lemon wedges and extra parsley for serving

Heat a large pan or saucepan over high heat and when it’s hot enough add the minced meat and the olive oil. Cook the beef stirring often with a wooden spatula, breaking up any lumps, until it is browned and all the juices have evaporated (about 10 minutes). Add the spices and stir for 1 more minute, then add the wine and cook for another minute until it’s evaporated. Transfer the mixture to a plate.
Preheat your oven to 390°F (200°C).
Make the filling: Reduce heat to medium/high and transfer in the same pan the olive oil, the onion, the corn, the red pepper, and the green pepper. Cook until the onion is soft (about 5 minutes) and then add the minced beef, the beans, the parsley, the green onions, and the tomato. Cook for 2 more minutes and turn off the heat. Add half of the grated cheese, the yogurt and the avocado and mix.
Divide the filling to the pitas, fold them in the middle and transfer them to a pan so that the one is next to the other, in order to retain their shape. Top with the remaining cheese and bake for 10 minutes, until the cheese at the top melts.
And enjoy!




Chicken Parmesan Panini

Breaded chicken breast patties (precooked frozen or freshly prepared)
2 Pieces Kontos Grilled Panini Flatbread
Prepared thick tomato sauce
Mozzarella, shredded or sliced

Preheat oven to 375°F.
Prepare frozen breaded chicken according to package instructions and slice into strips.
Place a piece of Kontos Grilled Panini Flatbread on a baking sheet.
Cover with strips of chicken.
Top chicken with tomato sauce and mozzarella cheese and cover with a second flatbread.
Heat in oven until cheese melts.
Plate and serve.




Buffalo Cauliflower and Chickpea Flatbread Wraps

1 can of chickpeas
1 cauliflower
Salt & pepper
Olive oil
4 tbsp hot sauce
5 tbsp butter
Red cabbage
Red onion
4 Kontos Hummus Flatbreads

For the dressing:
4 tbsp mayonnaise
1/2 tbsp dried dill
1/2 lemon, juiced

Spread olive oil with a pastry or basting brush over two slices of bread. Sprinkle each with salt and pepper.
Place one of the bread slices, oil-side down and top basil leaves, tomato slices, onion, and mozzarella. Top with other piece of bread, olive oil side up.
Place a heavy-bottomed skillet on the stovetop over medium-high heat or use a Panini press.
If using a skillet, press down with lid to flatten the sandwich a bit. Cook for about 2 minutes, until golden on the bottom, and flip. Repeat on other side.
Slice sandwich in half to make 2 servings. Enjoy!



Kontos products are available in grocery stores island-wide.

For more information regarding each product, visit