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Grilled Halloumi Tomato Sandwich
The Grilled Halloumi Tomato Sandwich brings together Mediterranean flavors in perfect harmony. This vegetarian delight features golden-brown halloumi cheese paired with juicy heirloom tomatoes, creating a satisfying meal that’s both simple and sophisticated. Ready in just 60 minutes, this sandwich transforms everyday ingredients into something extraordinary.
Why You'll Love This Recipe
- The halloumi develops a gorgeous golden crust while maintaining its signature squeaky texture inside
- Fresh heirloom tomatoes add natural sweetness and acidity that perfectly balances the salty cheese
- The garlic-pepper mayo brings everything together with a creamy, zesty kick
- It’s a complete meal with protein, vegetables, and satisfying sourdough bread
- You can customize it with your favorite additions like pickles or extra greens
Why This Grilled Halloumi Tomato Sandwich Recipe Works
This recipe succeeds because it respects each ingredient’s unique qualities. The halloumi gets seared at high heat, creating that irresistible golden crust while keeping the inside soft and creamy. The tomatoes are generously seasoned, allowing their natural flavors to shine.
The homemade garlic-pepper mayo adds depth without overpowering the main ingredients. Meanwhile, the Greek-inspired dressing on the arugula provides a bright, tangy contrast. Toasting the sourdough with mayonnaise creates an extra-crispy exterior that holds up beautifully to all the fillings.
What You’ll Need for Your Grilled Halloumi Tomato Sandwich
Ingredients
- 2 (8-ounce) blocks of halloumi cheese
- 3 medium heirloom tomatoes
- 8 slices sourdough bread
- 5 ounces baby arugula
- 1 small red onion, halved and thinly sliced
- Pickles for serving
- ¼ cup mayonnaise (Kewpie brand preferred), plus extra for toasting
- 2 teaspoons fresh lemon juice, plus more for finishing
- ½ teaspoon garlic powder
- ¼ cup extra-virgin olive oil, plus more for cooking
- 2 tablespoons white vinegar
- 1 tablespoon fresh lemon juice (for dressing)
- ¼ teaspoon dried oregano
- Salt and pepper to taste
Tools
- Large nonstick skillet
- Sharp knife for slicing
- Cutting board
- Small mixing bowls
- Whisk
- Spatula for flipping
- Grater (for leftover halloumi)
How to Make Grilled Halloumi Tomato Sandwich
| Step 1: | Slice each halloumi block into ½-inch-thick slabs. You’ll need 3-4 pieces per sandwich. Save any off-cuts for grating into the salad. |
| Step 2: | Cut tomatoes into thin slices (3-4 per sandwich). Season generously with salt and pepper. |
| Step 3: | Prepare garlic-pepper mayo by mixing ¼ cup mayonnaise, lemon juice, and garlic powder. Season with salt and pepper. |
| Step 4: | Make Greek dressing by whisking olive oil, vinegar, lemon juice, and oregano. Season to taste. |
| Step 5: | Spread mayo on one side of each bread slice. Toast mayo-side down until golden, about 2-3 minutes. |
| Step 6: | Heat 1-2 tablespoons olive oil. Sear halloumi until golden brown, 2-3 minutes per side. Squeeze lemon over top. |
| Step 7: | Toss arugula with Greek dressing. Layer tomatoes, halloumi, onions, and dressed arugula on bread. |
| Step 8: | Serve with remaining dressed arugula as side salad, topped with grated halloumi and pickles. |
Chef's Helpful Tips
- Pat the halloumi dry before cooking to achieve the best golden crust and prevent oil splatter
- Don’t move the halloumi too soon – let it develop a proper crust before flipping
- Use room temperature tomatoes for the best flavor and to prevent making the sandwich cold
- Toast the bread just before assembling to maintain maximum crispiness
- Layer ingredients strategically – put tomatoes directly on the mayo to prevent bread from getting soggy
Serving and Storage Tips for Grilled Halloumi Tomato Sandwich
Serving Tips
Serve these sandwiches immediately after assembly for the best texture. Cut diagonally for easier handling and a more appealing presentation. The accompanying arugula salad makes a perfect side dish.
Consider serving with crispy baked potato wedges or a cup of tomato soup. For a Mediterranean spread, add hummus, olives, and fresh vegetables. These sandwiches work wonderfully for lunch gatherings or casual dinners.
Mistakes to Avoid while making Grilled Halloumi Tomato Sandwich
Never cook halloumi on low heat – it needs high temperature to develop that signature crust. Avoid using pre-sliced bread that’s too thin; it won’t hold up to the juicy fillings. Don’t skip seasoning the tomatoes, as this step enhances their natural sweetness.
Resist the urge to flip the halloumi too frequently. Each side needs uninterrupted contact with the hot pan. Also, don’t assemble sandwiches too far in advance, as the bread will become soggy.
You Must Know
- Halloumi can be stored in water in the fridge for up to 3 weeks after opening
- The sandwich tastes best when served immediately, but components can be prepped ahead
- You can substitute Greek yogurt mixed with mayo for a lighter spread option
- Leftover grilled halloumi makes an excellent addition to salads or grain bowls
Suggestions for Grilled Halloumi Tomato Sandwich
Try adding roasted red peppers or grilled zucchini for extra vegetables. A spread of pesto or sun-dried tomato paste creates delicious variations. For heat lovers, add sliced jalapeños or a drizzle of hot sauce.
Consider using different breads like ciabatta or whole grain for variety. You might enjoy this Ultimate Chicken Casserole for another satisfying meal option. The Creamy Garlic Shrimp Pasta offers similar Mediterranean flavors.
For more sandwich inspiration, check out these Halloumi, Arugula and Tomato Sandwiches or try Grilled Halloumi Pita Sandwiches for a different take.
FAQs:
While the sandwich tastes best fresh, you can prep components ahead. Grill the halloumi and store it covered for up to 2 days. Make the mayo and dressing in advance. Assemble just before serving.
Paneer or firm tofu work as alternatives, though they won’t have halloumi’s unique texture. Grilled portobello mushrooms make an excellent vegetarian substitute with different flavors.
Overcooking causes rubbery texture. Cook on high heat for just 2-3 minutes per side. The cheese should be golden outside but still soft inside.
Yes, any ripe tomatoes work well. Roma or beefsteak tomatoes are good alternatives. Just ensure they’re ripe and flavorful for the best sandwich.
Don’t overfill the sandwich. Pat tomatoes dry after salting. Layer strategically with drier ingredients against the bread. Use sturdy bread that’s properly toasted.
Conclusion
This Grilled Halloumi Tomato Sandwich proves that simple ingredients can create extraordinary meals. The combination of crispy-edged halloumi, juicy tomatoes, and zesty condiments delivers restaurant-quality results at home.
Whether you’re looking for a satisfying vegetarian lunch or a quick dinner option, this recipe delivers on all fronts. For dessert, consider this Keto Cloud Cake Recipe to complete your meal. Start grilling and enjoy this Mediterranean-inspired delight today!
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- Delightful Creamy Avocado Tuna Salad – A Fresh Twist on Classic Taste
- Florida Shrimp Pie Creamy Recipe – Easy Southern Delight
- Delicious Easy Spinach Lasagna: A Creamy, Healthy Delight
- Best Chicken Brine Recipe: How to Achieve Juicy, Flavorful Chicken
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📖 Recipe Card
Grilled Halloumi Tomato Sandwich Recipe
- Total Time: 1 hour
- Yield: 4 sandwiches 1x
Description
This Mediterranean-inspired grilled halloumi tomato sandwich features golden-crusted cheese, juicy heirloom tomatoes, and zesty garlic mayo on crispy sourdough bread.
Ingredients
- 2 (8-ounce) blocks of halloumi cheese
- 3 medium heirloom tomatoes
- 8 slices sourdough bread
- 5 ounces baby arugula
- 1 small red onion, halved and thinly sliced
- Pickles for serving
- ¼ cup mayonnaise (Kewpie brand preferred), plus extra for toasting
- 2 teaspoons fresh lemon juice, plus more for finishing
- ½ teaspoon garlic powder
- ¼ cup extra-virgin olive oil, plus more for cooking
- 2 tablespoons white vinegar
- 1 tablespoon fresh lemon juice (for dressing)
- ¼ teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Slice each halloumi block into ½-inch-thick slabs. You’ll need 3-4 pieces per sandwich. Save any off-cuts for grating into the salad.
- Cut tomatoes into thin slices (3-4 per sandwich). Season generously with salt and pepper.
- Prepare garlic-pepper mayo by mixing ¼ cup mayonnaise, lemon juice, and garlic powder. Season with salt and pepper.
- Make Greek dressing by whisking olive oil, vinegar, lemon juice, and oregano. Season to taste.
- Spread mayo on one side of each bread slice. Toast mayo-side down until golden, about 2-3 minutes.
- Heat 1-2 tablespoons olive oil. Sear halloumi until golden brown, 2-3 minutes per side. Squeeze lemon over top.
- Toss arugula with Greek dressing. Layer tomatoes, halloumi, onions, and dressed arugula on bread.
- Serve with remaining dressed arugula as side salad, topped with grated halloumi and pickles.
Notes
- Pat the halloumi dry before cooking to achieve the best golden crust and prevent oil splatter
- Don’t move the halloumi too soon – let it develop a proper crust before flipping
- Use room temperature tomatoes for the best flavor and to prevent making the sandwich cold
- Toast the bread just before assembling to maintain maximum crispiness
- Layer ingredients strategically – put tomatoes directly on the mayo to prevent bread from getting soggy
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 6g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg
Keywords: halloumi sandwich recipe, Mediterranean vegetarian sandwich, grilled cheese tomato sandwich, halloumi burger alternative, Greek cheese sandwich, vegetarian protein sandwich, heirloom tomato sandwich, sourdough halloumi recipe
