Crispy halloumi grilled cheese (Printable)

Pan-fried halloumi layered with toasted bread for a golden, crisp, and gooey sandwich experience.

# What You Need:

→ Cheese

01 - 7 oz halloumi cheese, sliced 0.2 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, for drizzling
06 - 1 small handful fresh arugula or baby spinach
07 - Freshly ground black pepper, to taste

# How-To:

01 - Pat halloumi slices dry using paper towels.
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 from skillet and set aside.
03 - Spread softened butter on one side of each bread slice.
04 - Place two bread slices buttered side down on a clean surface. Evenly layer the fried halloumi on top, add arugula or spinach and drizzle honey if using. Season with black pepper.
05 - Top with remaining bread slices, buttered side up.
06 - Wipe out skillet, return to medium heat. Grill sandwiches 2-3 minutes per side, pressing gently, until bread is golden and cheese warmed through.
07 - Remove sandwich from skillet, slice in half, and serve immediately.

# Expert Advice:

01 -
  • Halloumi has such a high melting point that it fries instead of melting, giving you actual texture and crispness instead of a puddle.
  • This comes together in twenty minutes, which means you can make something restaurant-quality on a Tuesday night without planning ahead.
  • It's vegetarian comfort food that doesn't feel like you're missing anything because the cheese itself is the whole story.
02 -
  • Don't skip drying the halloumi—I learned this the hard way when moisture turned what should have been a crisp exterior into something steamed and soft, and it taught me to respect the simple steps.
  • Medium heat is not negotiable because high heat will burn your bread before the cheese inside warms through, and low heat means the bread never gets crispy enough to matter.
03 -
  • Keep your paper towels nearby and don't rush the drying step—the drier your halloumi is, the crispier it will become, and crispiness is what separates this from a regular melted cheese sandwich.
  • If you're making two sandwiches, fry all the halloumi first, then build both sandwiches before you start grilling them so you're not standing at the stove in shifts.
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