Crispy Halloumi Grilled Cheese (Print Version)

Golden halloumi cheese nestled in toasted rustic bread, enhanced with butter, olive oil, and fresh greens.

# Components:

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

# Method:

01 - Pat halloumi slices dry with paper towels to remove excess moisture.
02 - Heat olive oil in a non-stick skillet over medium heat. Add halloumi and fry for 2-3 minutes per side until golden and crisp. Transfer to a plate and set aside.
03 - Spread softened butter on one side of each bread slice.
04 - Place two slices of bread buttered side down on a clean surface. Layer fried halloumi evenly over bread. Add arugula or spinach and drizzle honey if using. Season with black pepper.
05 - Cover with remaining bread slices, buttered side facing up.
06 - Wipe out skillet, return to medium heat, and place sandwiches in pan. Grill 2-3 minutes per side, pressing gently, until bread is golden and crisp and cheese is warmed through.
07 - Remove sandwiches from skillet, slice in half, and serve immediately.

# Expert Advice:

01 -
  • Halloumi has this magical melting point where it gets creamy inside but keeps its structure—no puddles, just pure cheese satisfaction.
  • It takes barely twenty minutes from craving to eating, making it perfect for those moments when you want something impressive but can't spend your afternoon cooking.
  • The contrast of crispy bread against squeaky, salty cheese feels like an indulgent treat, but it's simple enough for a weeknight dinner.
02 -
  • Halloumi's high melting point is a gift and a curse—if your pan isn't hot enough, it just becomes a warm, rubbery disk instead of crispy and creamy.
  • Don't skip the drying step with paper towels, or you'll end up with a spattering mess and uneven browning that ruins the whole vibe.
03 -
  • Buy halloumi from a good cheese shop if you can—the quality difference between grocery store and quality sources is genuinely noticeable in how cleanly it browns and how much flavor it has.
  • If your bread is thick-cut, slice it slightly thinner than you normally would for grilled cheese, or give yourself an extra minute per side in the skillet so the center melts before the outside burns.
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