Crispy Halloumi Grilled Cheese (Printable)

Golden halloumi pan-fried to crispy perfection, layered between toasted bread with optional greens.

# What You'll 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
06 - 1 small handful fresh arugula or baby spinach
07 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Pat halloumi slices dry using paper towels.
02 - Heat olive oil over medium in a non-stick skillet. Fry halloumi slices 2-3 minutes per side until golden and crisp, then remove and set aside.
03 - Spread softened butter on one side of each bread slice.
04 - Place two bread slices buttered side down. Layer fried halloumi evenly, add arugula or spinach and drizzle honey if using. Season with black pepper.
05 - Top with remaining bread slices, buttered side up.
06 - Clean skillet, heat over medium. Grill sandwiches 2-3 minutes per side, pressing gently, until bread is golden and cheese warms through.
07 - Remove sandwiches, slice in half, serve immediately.

# Expert Suggestions:

01 -
  • Halloumi has this incredible high melting point that means it gets gloriously crispy without turning into a puddle.
  • It's the perfect bridge between the crunch you crave and that satisfying cheese pull that makes a grilled cheese worth eating.
  • Ten minutes from craving to plate beats any takeout delivery time, and it tastes infinitely better.
02 -
  • Halloumi absolutely must be at room temperature or close to it before you cook it—straight from the fridge it won't cook evenly and might even seize up.
  • The skillet needs to be properly hot before the bread goes in, or you'll end up with soft, buttery bread instead of that crispy, golden exterior.
  • Don't skip drying the halloumi slices or you'll get sputtering oil and rubbery cheese instead of that perfect crisp.
03 -
  • Hot honey takes this sandwich from delicious to unforgettable—the warmth releases the chili notes and pairs mysteriously well with salty halloumi.
  • If you want to experiment, roasted red peppers or thinly shaved tomatoes add texture and brightness without making the sandwich soggy if you layer them thoughtfully.
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