Grilled halloumi sandwich

25 mins cooking time
Tickle your tastebuds with our grilled halloumi sandwich with chargrilled vegetables. Aubergine and courgette are layered on buttered sourdough bread and topped with salty halloumi cheese. A sprinkle of pomegranate seeds creates a juicy, colourful touch on top. You, cook, can easily make this sandwich and treat yourself to a glorious lunch or dinner.
Grilled halloumi sandwich Grilled halloumi sandwich

Grilled halloumi sandwich

  • 25 mins cooking time
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Tickle your tastebuds with our grilled halloumi sandwich with chargrilled vegetables. Aubergine and courgette are layered on buttered sourdough bread and topped with salty halloumi cheese. A sprinkle of pomegranate seeds creates a juicy, colourful touch on top. You, cook, can easily make this sandwich and treat yourself to a glorious lunch or dinner.
Tickle your tastebuds with our grilled halloumi sandwich with chargrilled vegetables. Aubergine and courgette are layered on buttered sourdough bread and topped with salty halloumi cheese. A sprinkle of pomegranate seeds creates a juicy, colourful touch on top. You, cook, can easily make this sandwich and treat yourself to a glorious lunch or dinner.

Method

1
Heat a medium-sized griddle pan. Griddle the vegetables until nicely charred and tender. Set aside to keep warm. Repeat with halloumi and bread.
TIP
Cut halloumi and veggies into even slices to ensure they cook at the same pace. The same thickness means no undercooked or overcooked slices, giving the sandwich tender, evenly grilled veggies and cheese. Ensure your griddle pan is properly preheated before cooking for the best result. A hot grill ensures even charring and enhances the flavours of your ingredients.
2
Butter the bread with Lurpak® .
TIP
For a truly luxurious touch, butter the bread on both sides before toasting. Instead of buttering it after toasting, doing it before will infuse the bread with a rich, buttery flavour and create an irresistibly crispy, golden crust. This technique enhances the texture, making each bite delectably crunchy on the outside while remaining soft and flavourful on the inside.
3
Assemble by placing a bed of vegetables on the buttered side of the bread, top with halloumi, and sprinkle with pomegranate seeds. Close the sandwich and serve.

Questions about grilled halloumi sandwich

Discover the bold flavours of the Mediterranean with our grilled halloumi sandwich recipe. Find answers to common questions below to help you get the best out of the recipe.

  • There are several ways to prepare halloumi for sandwiches. Slice the cheese into even, thick pieces. Grill it for a smoky, charred flavour or fry it in a pan for a crispy, golden crust and a creamy interior. You can also bake halloumi slices with herbs and olive oil for a tender, infused flavour or marinate them in lemon juice, garlic, and herbs before cooking for added depth of flavour. It should only cook or fry for about 2-3 minutes on each side until brown and crisp.

  • No, grilling or frying halloumi is not required before eating it. However, we recommend that you cook it. Halloumi is a semi-hard, brined cheese with a high melting point, which makes it ideal for grilling or frying. Cooking halloumi brings out its unique texture and flavour, giving it a crispy, golden-brown exterior and a soft, slightly gooey interior. While you can eat it raw, grilling or frying enhances its flavour and improves the overall experience.

  • Choose sturdy bread, such as sourdough or ciabatta, for your grilled halloumi sandwich. These types of bread can handle the heat from grilling and enhance the savoury cheese. For a crispier bite, you can use panini bread or a French baguette. These options provide a robust structure to support the halloumi and other fillings, ensuring the sandwich holds together well. Additionally, their texture complements the creamy interior and crispy exterior of the halloumi, creating a satisfying contrast in each bite.

  • Grilled aubergine and courgette are excellent choices in a Mediterranean halloumi sandwich like this one. You can also consider marinated or grilled artichoke hearts, sliced olives, or sun-dried tomatoes. Fresh vegetables offer a delightful mix of flavours and textures for a different touch to the grilled halloumi. Crisp lettuce, shredded carrots, and sliced cucumber add a satisfying crunch that contrasts nicely with the salty cheese. Tomatoes bring juiciness and flavour. For more vibrancy, try roasted red peppers or fresh spinach. Fresh basil leaves impart a fragrant aroma that pairs perfectly with the grilled elements.

  • A range of condiments can elevate the flavour of a grilled halloumi sandwich. Mix mayonnaise with sriracha for a spicy mayo that adds a creamy kick, contrasting nicely with the saltiness of the halloumi. Pesto, rich in basil and pine nuts, brings a depth of herb flavour that complements the cheese. Smooth hummus offers an earthy flavour, and a sweet balsamic glaze provides a tangy counterbalance. For a zestier option, try tartar sauce, or for something sweet, spread on some blueberry compote.

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