Crispy Halloumi Grilled Cheese (Printable)

Golden halloumi slices crisped and layered in toasted bread for a savory, satisfying meal.

# What You Need:

→ Cheese

01 - 7 oz halloumi cheese, sliced into 1/5 inch thick pieces

→ Bread & Spread

02 - 4 slices rustic or sourdough bread
03 - 2 tbsp unsalted butter, softened
04 - 1 tbsp olive oil

→ Optional Additions

05 - 2 tsp honey or hot honey (optional)
06 - 1 small handful fresh rocket/arugula or baby spinach (optional)
07 - Freshly ground black pepper, to taste

# How To Make It:

01 - Pat halloumi slices dry with paper towels.
02 - Heat olive oil in a non-stick skillet over medium heat. Add halloumi slices and fry for 2 to 3 minutes per side until golden and crisp. Remove from skillet and set aside.
03 - Butter one side of each bread slice evenly.
04 - Place two bread slices buttered side down on a clean surface. Layer fried halloumi evenly on top. Add rocket/arugula or baby spinach and drizzle honey if using. Season with black pepper.
05 - Top with remaining bread slices, buttered side up.
06 - Wipe skillet clean and return to medium heat. Place sandwiches in skillet and grill for 2 to 3 minutes per side, pressing gently, until bread is golden brown and cheese is warmed through.
07 - Remove sandwiches, slice in half, and serve immediately.

# Helpful Tips:

01 -
  • The halloumi stays gloriously intact while crisping up, giving you that squeaky-salty contrast that regular cheese can't deliver.
  • It comes together in 20 minutes flat, which makes it perfect for those nights when you want something impressive but can't be bothered fussing.
  • The Mediterranean angle transforms a comfort food into something that feels a little more grown-up without losing any coziness.
02 -
  • Undercooked halloumi is rubbery and unpleasant, but overcooked halloumi starts to separate and leak oil, so timing is everything—shoot for that moment when it's golden and warm but not starting to brown on the edges.
  • Adding greens or honey is not just decoration; they're working parts of this sandwich that balance the richness and salt, so taste as you build and don't skip them just because they're optional.
03 -
  • The olive oil you use to fry the halloumi matters—use something that tastes good to you, because it seasons the cheese subtly and lingers on the palate.
  • If your halloumi squeaks too much when you bite it and you find that unpleasant, let it sit out of the fridge for 30 minutes before slicing so it relaxes slightly.
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