Toast (Τοστ) is the Greek pressed grilled sandwich, the default fast snack of cafés and snack bars across the country. It is not toast in the bare-slice sense. It is a filled sandwich, usually ham and cheese, clamped between hot plates until the bread is flattened, ridged, and crisp and the inside is hot through. The name covers the whole category, and almost every variant on a Greek snack-bar board is a toast with something specified after it.
The build is fast and unfussy by design. Two slices of soft white sandwich bread, the filling laid in, the whole thing buttered or oiled on the outside, then shut into a contact grill and pressed. The press is what defines it: it seals the edges, drives the heat in so the cheese melts fully rather than just softening at the surface, and stamps the bread with the grill's ridges while compacting it to roughly half its loft. Good execution means the cheese is molten edge to edge, the bread is evenly golden and rigid enough to hold its shape when picked up, and the sandwich is hot at the center rather than warm only at the rim. Sloppy work shows as a sandwich pressed so hard the bread turns to a dense gummy slab, a cold or rubbery core where the press time was too short for the filling to melt, or scorched ridge marks over a still-cool interior because the plates were too hot and the timing too quick. The contrast that makes it work is a crisp compressed shell against a soft molten inside.
Because toast is the category and not a single recipe, the variations are mostly a matter of what goes between the slices: a ham-and-cheese standard, a turkey version, single-cheese builds around feta or kaseri, and loaded "special" versions with extra additions. Each of those deserves its own article rather than being crowded in here. Common to all of them is the method: filled, buttered, pressed flat, served hot off the plates, eaten quickly and usually standing up.