Crispy Halloumi Grilled Cheese (Printable View)

Golden pan-fried halloumi paired with toasted bread and a hint of fresh greens for a savory delight.

# What You Need:

→ Cheese

01 - 7 oz halloumi cheese, sliced 0.2 inches 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 - 1 small handful fresh rocket (arugula) or baby spinach
07 - Freshly ground black pepper, to taste

# How To Make It:

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 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.
04 - Place two slices of bread, buttered side down, on a clean surface. Evenly layer fried halloumi on top, add optional rocket or spinach, drizzle honey if desired, and season with black pepper.
05 - Top with remaining bread slices, buttered side up.
06 - Wipe skillet clean and return to medium heat. Grill sandwiches 2 to 3 minutes per side, pressing gently, until bread is golden brown and cheese is warmed through.
07 - Remove sandwiches from skillet, slice in half, and serve immediately.

# Expert Tips:

01 -
  • Halloumi gets a personality all its own when it hits heat, becoming something almost bacon-like that transforms an ordinary sandwich into something worth talking about.
  • Ten minutes from kitchen thought to plate means you can feed yourself properly on a weeknight without feeling like you've sacrificed ease for flavor.
  • The crispy bread and squeaky cheese create this textural conversation that plain grilled cheese simply can't achieve.
02 -
  • Don't skip patting the halloumi dry—I learned this the hard way when I skipped this step and ended up with steamed cheese instead of fried, and the whole thing fell flat.
  • Medium heat is your friend here; too high and the bread burns before the halloumi warms through, too low and you never get that crucial crispy exterior.
03 -
  • Keep your halloumi slices roughly the same thickness so they cook at the same rate and you don't end up with some crispy and some barely warm.
  • If you're serving two people, make them one at a time rather than trying to fit two sandwiches in the skillet at once—you'll get better color and more control.
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