Crispy Halloumi Grilled Cheese (Printable)

Golden pan-fried halloumi paired with toasted bread for a crispy, gooey delight.

# Components:

→ Cheese

01 - 7 oz halloumi cheese, sliced 1/5 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
06 - 1 small handful fresh arugula or baby spinach
07 - Freshly ground black pepper, to taste

# Method:

01 - Pat halloumi slices dry with paper towels to remove excess moisture.
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 - Butter one side of each bread slice evenly.
04 - Place two bread slices, buttered side down, on a clean surface. Layer halloumi evenly, then add arugula or spinach and drizzle honey if desired. Season with black pepper.
05 - Top with remaining bread slices, buttered side up.
06 - Clean skillet and return to medium heat. Grill sandwiches 2-3 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 Advice:

01 -
  • Halloumi has a sky-high melting point, so it gets crispy and golden without collapsing into a puddle like regular cheese.
  • The whole thing takes 20 minutes from cold pan to your plate, perfect for when you want something impressive but aren't in the mood for fuss.
  • It tastes indulgent but feels lighter than a traditional grilled cheese, especially if you skip the honey and add greens.
02 -
  • If your halloumi squeaks between your teeth and makes that iconic sound, you'll know you bought the right cheese, and you'll also know not to skip the drying step or you'll muffle that signature texture.
  • The moment the halloumi comes out of the pan, it's already cooling, so assembly needs to happen fast, or you'll be eating room-temperature cheese with warm bread instead of the glorious opposite.
03 -
  • Get your halloumi from somewhere it's been refrigerated, not sitting out, because warmer halloumi browns unevenly and can start leaking before it crisps.
  • If you're doubling this for a crowd, fry all your halloumi first and keep it warm on a clean plate while you assemble and pan-fry the sandwiches, so you're not juggling warm cheese and bread at the same time.
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