Crispy Halloumi Grilled Cheese (Printable)

Golden pan-fried halloumi layered between toasted bread offers a crisp and gooey delight.

# Components:

→ Cheese

01 - 7 oz halloumi cheese, sliced 1/4 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 arugula or baby spinach
07 - Freshly ground black pepper, to taste

# Directions:

01 - Pat halloumi slices dry with paper towels to remove excess moisture.
02 - Heat olive oil in a non-stick skillet over medium heat. Fry halloumi slices for 2-3 minutes per side until golden and crisp. Remove and set aside.
03 - Butter one side of each slice of bread evenly.
04 - Place two bread slices buttered side down, layer fried halloumi evenly, add arugula or spinach and drizzle honey if desired. Season with black pepper.
05 - Cover with remaining bread slices, buttered side up.
06 - Wipe skillet clean, return to medium heat, and grill sandwiches for 2-3 minutes per side, pressing gently until bread is golden brown and cheese is warmed.
07 - Remove sandwiches, slice in half, and serve immediately.

# Expert Advice:

01 -
  • Halloumi has a high melting point, so it gets gloriously crispy without turning into a puddle.
  • It comes together faster than you'd expect—lunch is ready in twenty minutes flat.
  • The contrast between the squeaky-crispy cheese and the buttery toast is genuinely addictive.
02 -
  • Do not skip the paper towel step—wet halloumi won't crisp properly and will release water into your sandwich.
  • Medium heat is crucial; too high and the bread burns before the cheese warms, too low and everything gets greasy.
03 -
  • Slice the halloumi just before you cook it rather than hours ahead—it dries out if left cut for too long.
  • The second the sandwich is done, transfer it to a cutting board and eat it within two minutes for the best texture contrast.
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