Crispy Halloumi Grilled Cheese (Printable version)

Pan-fried halloumi and toasted rustic bread create a golden, crisp, and gooey sandwich full of flavor.

# What You’ll Need:

→ Cheese

01 - 7 oz halloumi cheese, sliced into 0.2 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 arugula or baby spinach (optional)
07 - Freshly ground black pepper, to taste

# Directions:

01 - Pat halloumi slices dry using paper towels to remove excess moisture.
02 - Heat olive oil in a non-stick skillet over medium heat. Fry halloumi slices for 2 to 3 minutes per side until golden and crisp. Remove from skillet and set aside.
03 - Spread softened butter on 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 arugula or spinach and drizzle honey if using. Season with freshly ground black pepper.
05 - Top with remaining bread slices, buttered side up, to form sandwiches.
06 - Wipe skillet clean and return to medium heat. Grill sandwiches for 2 to 3 minutes per side, pressing gently, until bread is golden brown and crisp and cheese is warmed through.
07 - Remove sandwiches from skillet, slice in half, and serve immediately.

# Expert Advice:

01 -
  • Halloumi actually gets better when it's hot, turning golden and crispy instead of melting into oblivion, which is the whole point here.
  • It comes together in twenty minutes, making it perfect for when you're hungry now, not in an hour.
  • The contrast between the squeaky-crispy cheese and the buttery toast is weirdly addictive, almost meditative to eat.
02 -
  • Halloumi squeaks when you bite it because of its high melting point—this is correct and means you picked good cheese, not a sign of something wrong.
  • Skipping the paper towel step ruins everything because wet cheese steams instead of crisps, and then you've just made a warm cheese sandwich instead of the thing you wanted.
  • Medium heat is your friend here because high heat burns the bread before the cheese finishes warming, leaving you with blackened toast and cold centers.
03 -
  • Buy halloumi that's vacuum-sealed and kept cold—it stays fresher longer and fries better than the pre-sliced kind sitting in brine.
  • If your sandwiches are browning too fast but the cheese isn't warm yet, lower your heat slightly and give them an extra minute per side; rushing this step leaves you with burnt bread and cold cheese.
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