Crispy Halloumi Grilled Cheese (Printable Version)

Golden halloumi slices pan-fried and layered between toasted rustic bread for a crispy, gooey delight.

# What You Need:

→ Cheese

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

→ 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, for drizzling
06 - 1 small handful fresh rocket (arugula) or baby spinach
07 - Freshly ground black pepper, to taste

# Steps:

01 - Pat halloumi slices dry using paper towels.
02 - Heat olive oil in a non-stick skillet over medium heat; fry halloumi slices 2-3 minutes per side until golden and crisp, then remove and set aside.
03 - Spread softened butter on one side of each bread slice.
04 - Place two slices buttered side down; layer evenly with fried halloumi, optional rocket or spinach, drizzle honey if desired, and season with black pepper.
05 - Cover with remaining bread slices, butter side up.
06 - Wipe skillet clean and return to medium heat; grill sandwiches 2-3 minutes per side, pressing gently until bread is golden and crisp and cheese is warmed through.
07 - Remove sandwiches, cut in half, and serve immediately.

# Expert Advice:

01 -
  • The halloumi gets crispy and squeaky while staying firm, so every bite is textured and satisfying in ways regular cheese can't match.
  • It's ready in 20 minutes but tastes like you've been cooking all afternoon.
  • Halloumi has this salty, savory character that makes the sandwich feel Mediterranean and special without any complicated technique.
02 -
  • Don't skip the drying step on halloumi or you'll get steam instead of crisp, which I learned the frustrating way.
  • Medium heat is crucial; too high and the bread burns before the cheese warms, too low and you'll end up with limp toast.
  • Halloumi has a naturally high melting point, so it won't turn into a puddle like mozzarella, which is exactly why it's brilliant in this sandwich.
03 -
  • Slice the halloumi while it's cool but not cold, because fully cold cheese is harder to cut evenly without cracking.
  • If you're serving two people, you can make both sandwiches in the skillet at the same time, but don't crowd the pan or they'll steam instead of toast.
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