Crispy Halloumi Grilled Cheese (Print version)

Golden fried halloumi layered in toasted rustic bread with butter and optional greens or honey.

# What you'll need:

→ Cheese

01 - 7 oz halloumi cheese, sliced ¼ 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 - 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 2–3 minutes per side until golden and crisp. Remove and set aside.
03 - Spread softened butter on one side of each bread slice.
04 - Place two bread slices, buttered side down, on a clean surface. Layer fried halloumi evenly on top. Add arugula or spinach and drizzle honey if desired. Season with black pepper.
05 - Top with remaining bread slices, buttered side up.
06 - Wipe 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 sandwiches, slice in half, and serve immediately.

# Expert Tips:

01 -
  • Halloumi's high melting point means it gets gorgeously crispy instead of melting into a puddle, giving you texture you can't get with regular cheese.
  • It comes together in 20 minutes flat, making it perfect for when you want something that tastes indulgent but doesn't demand hours of work.
  • The contrast between the crunchy bread and warm, squeaky halloumi feels like a treat even though it's effortless to pull off.
02 -
  • Never skip drying the halloumi or you'll end up with a soggy cheese that steams instead of crisps, losing the whole point of using it in the first place.
  • Medium heat is crucial because high heat will char your bread before the cheese inside has time to warm through properly.
03 -
  • Have all your ingredients prepped and within arm's reach before you start cooking, because once the halloumi is fried, you want to assemble and cook quickly while everything is warm.
  • If your halloumi is cold from the refrigerator, give it a few minutes at room temperature to slice more cleanly without cracking or shattering.
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