Crispy Halloumi Grilled Cheese (Printable)

Golden pan-fried halloumi layered with toasted rustic bread for a crispy, gooey Mediterranean delight.

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

# Directions:

01 - Pat halloumi slices dry with paper towels.
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 - Spread softened butter onto one side of each bread slice.
04 - Place two bread slices buttered side down on a clean surface. Layer fried halloumi evenly atop. Add arugula or spinach and drizzle honey if desired. Season with black pepper.
05 - Top with remaining bread slices, buttered side up.
06 - Wipe out skillet and return to medium heat. Grill sandwiches 2-3 minutes per side, pressing gently, until bread is golden and cheese is warmed through.
07 - Remove sandwich, slice in half, and serve immediately.

# Expert Advice:

01 -
  • Halloumi gets gloriously crispy on the outside while staying soft inside, which is completely different from regular melted cheese.
  • You actually get to eat this warm straight from the pan without it turning into an oily mess.
  • It comes together in twenty minutes, making it perfect for when you want something substantial but don't have much time.
02 -
  • Halloumi actually needs high heat to crisp up properly, so don't be shy with your skillet temperature or it'll just warm through without browning.
  • If your halloumi starts to squeak audibly when you press it, you know it's crispy enough. That squeak is how you know you've got it right.
03 -
  • Halloumi holds its shape better when it's cold, so if you're making this ahead, slice and refrigerate it first, and it won't fall apart when you fry it.
  • Use a non-stick skillet and resist the urge to flip your cheese too early or too often; let it develop that golden crust before you move it.
Go Back