Crispy Halloumi Grilled Cheese (Print View)

Golden halloumi slices nestled between toasted bread create a crisp outside and gooey inside sandwich delight.

# Ingredient List:

→ 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 - Small handful fresh rocket/arugula or baby spinach
07 - Freshly ground black pepper to taste

# Directions:

01 - Pat halloumi slices dry thoroughly 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 - Butter one side of each bread slice evenly.
04 - Place two slices buttered side down; layer fried halloumi evenly atop, add optional greens and honey drizzle if desired, season with black pepper.
05 - Top with remaining bread slices, buttered side up.
06 - Wipe skillet clean, return to medium heat; grill sandwiches 2-3 minutes per side, pressing gently, until bread is golden and cheese warmed through.
07 - Remove from skillet, slice in half, and serve immediately.

# Expert Tips:

01 -
  • Halloumi's magic is that it has the highest melting point of almost any cheese, so you get those caramelized edges while the inside stays pillowy and soft.
  • It comes together in 20 minutes, which means you can satisfy a serious craving without the fuss.
  • The contrast between the crispy cheese and buttery toast is genuinely addictive in a way regular grilled cheese just isn't.
02 -
  • Don't skip drying the halloumi—I learned this the hard way when my first attempt came out steamed instead of crispy, and it changed everything once I corrected it.
  • Medium heat is your friend here; crank it to high and your bread will burn before the cheese has a chance to warm through.
03 -
  • Keep your skillet clean between frying the halloumi and grilling the sandwich—leftover cheese bits will burn and taste bitter, which ruins the whole thing.
  • If your halloumi starts to squeak aggressively while frying, that's a good sign you're not overcooking it; that squeak means the protein structure is still intact and it'll stay creamy inside.
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