halloumi sandwich

This easy Halloumi Sandwich recipe is a hit for lunch or dinner and comes together in only 15 minutes! Enjoy grilled halloumi cheese in a delicious classic sandwich spread with a homemade Sriracha mayo for a spicy kick. 

Halloumi Sandwich with Sriracha Mayo

oz (100 grams) halloumi

mayonnaise (or plain yogurt)

sriracha

bread

tomato (sliced)

Lettuce

Red onion (thinly sliced)

Slice the halloumi into 8 thin slices.

Heat the oil in a frying pan or grill pan. When it’s hot, add the halloumi slices and cook each side for a few minutes until golden.

Meanwhile, stir the sriracha into the mayo.

To assemble, spread the bread with the sriracha sauce, add lettuce, tomato and onion and top with the grilled halloumi. Finish with the top slice of bread. Serve and enjoy.

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This easy Halloumi Sandwich recipe is a hit for lunch or dinner and comes together in only 15 minutes! Enjoy grilled halloumi cheese in a delicious classic sandwich spread with a homemade Sriracha mayo for a spicy kick.

Halloumi Sandwich

This is a quick and easy halloumi sandwich recipe that showcases the flavor and texture of the halloumi! Halloumi slices, onions, and bread are cooked on a grill pan (or skillet) and layered with lettuce, tomato, and a tangy garlic mayo.

onion rounds, 1/4 inch thick (see note 1)

olive oil,

mayonnaise

garlic powder (see note 2)

lemon juice

black pepper,

sauce,

tomato slices

lettuce leaves

Heat a cast-iron grill pan or skillet over medium-high heat. While the grill pan/skillet is pre-heating, continue with the next steps. (If you are not using cast-iron, see note 3.)

Add the mayonnaise, lemon juice, garlic powder, a pinch of black pepper, and a few dashes hot sauce (optional) to a small bowl. Mix well to combine. Taste the mayo and add more lemon, pepper, and/or hot sauce if desired. Set the mayo aside.

Pat the halloumi slices dry, then brush both sides of the halloumi and onions slices with oil and sprinkle both sides with black pepper.

Oil the grill pan or skillet well. Place the halloumi slices, onion slices, and bread slices on the pre-heated grill pan or skillet. If you don't have enough room on your pan and need to cook the ingredients in stages, save the halloumi to cook last.

Let the ingredients cook, undisturbed, for 2 - 3 minutes, or until nice grill marks appear. 

Flip the ingredients and cook for an additional 2 - 3 minutes. The halloumi should have a soft appearance, and when you touch it with tongs or a spatula, it should have some give to it. Remove the ingredients onto a plate.

Spread the mayo onto one side of each slice of bread. Layer the halloumi, grilled onions, lettuce and tomato onto the sandwich and serve immediately.

This summer sandwich is bursting with flavor thanks to sweet peaches, salty halloumi, and a spicy cucumber salad!

Peach Halloumi Sandwich

halloumi

peaches (or 1 medium peach)

cucumber

tablespon rice vinegar

chili garlic sauce

honey

salt

ciabatta (sliced)

olive oil (as needed)

mayonnaise (optional)

arugula

Thinly slice the peaches. I recommend leaving the skin on so that the peaches keep their structure during grilling. Thinly slice the halloumi. Set aside.

Slice the cucumber in half from tip to tip. Scrape out the seeds. Slice each half into 1/4-inch pieces. On a cutting board or in a wide-bottomed bowl, mash the cucumber with a potato masher or heavy-bottomed glass so that they are tenderized and slightly broken down.

Add the rice vinegar, chili garlic sauce, honey, and salt. Toss to combine. Taste and adjust as needed, adding extra chili garlic sauce for more spice or more rice vinegar for extra acidity. Set aside.

Heat a grill pan or grill over medium-high heat. Once hot, add the peaches and halloumi. Cook on each side until charred, just a few minutes. I find tongs work best to flip the peaches and halloumi.

Drizzle the ciabatta slices with olive oil. Toast on the grill pan for 2-3 minutes, until golden.

(Optional) Spread mayonnaise on one piece of ciabatta. Use a slotted spoon or fork to top with cucumber salad, then layer with peaches, halloumi, and arugula. Best enjoyed immediately.

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