Crispy Halloumi Grilled Cheese (Print Version)

Golden pan-fried halloumi layered between toasted bread with optional greens and honey drizzle.

# 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, for drizzling (optional)
06 - 1 small handful fresh rocket/arugula or baby spinach (optional)
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 for 2 to 3 minutes per side until golden and crisp. Remove and set aside.
03 - Butter one side of each bread slice evenly.
04 - Place two slices of bread, buttered side down, on a clean surface. Layer fried halloumi evenly, add optional rocket or spinach, drizzle honey if desired, and season with black pepper.
05 - Cover with remaining bread slices, buttered side up.
06 - Wipe out the skillet and return to medium heat. Grill sandwiches for 2 to 3 minutes per side, pressing gently, until bread is golden and crisp and cheese is warmed through.
07 - Remove sandwiches, slice in half, and serve immediately.

# Expert Tips:

01 -
  • Halloumi has the magical property of holding its shape when cooked, so you get that crispy exterior and slightly squeaky texture that makes every bite feel special.
  • It comes together faster than you'd think, making it perfect for those nights when you want something restaurant-quality but don't have hours to spare.
  • The contrast between the warm, gooey cheese and the crispy bread is honestly addictive.
02 -
  • Drying the halloumi is non-negotiable—wet cheese steams instead of frying, and you lose that crispy exterior that makes this whole thing work.
  • Medium heat is your friend here; too high and the bread burns before the halloumi warms through, too low and nothing gets crispy.
03 -
  • Don't skip the initial pan-fry of the halloumi; finishing it cold or barely warmed inside the sandwich just doesn't have the same magic.
  • A gentle press with the spatula while grilling helps the halloumi warm evenly and the bread toast more consistently without squishing everything into submission.
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