Grilled Halloumi Sandwiches

Posted by Donna-Marie Pye on



Red Pepper Pesto Spread:

  • ½ cup (125 ml) store-bought red pepper spread
  • ½ cup (125 ml) store-bought sun-dried tomato pesto

Rapini Slaw:

  • Leaves and tender stalks of 1 bunch of rapini
  • 1 clove of garlic, crushed
  • 1 tbsp (15 ml) red wine vinegar
  • 1 tbsp (15 ml) olive oil 
  • Zest of 1 lemon

Halloumi Sandwiches

  • 400 g block halloumi cheese, cut into 4 slices and soaked in water for 30 minutes to desalinate
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 4  multigrain hamburger buns or other bread, cut in half horizontally


  1. Red Pepper Spread: In a small bowl, combine the red pepper spread with the tomato pesto. Reserve.
  2. Rapini Slaw: Fill a medium saucepan with water. Bring to a boil, then season with salt. Blanch the rapini in the water for 1 minuye and transfer to an ice bath to cold shock them. When cooled down, squeeze the rapini to remove as much water as possible then roughly chop it. In a bowl, mix the rapini with the crushed garlic, red wine vinegar, olive oil and lemon zest.
  3. Halloumi Sandwiches: In a cast iron skillet over medium-high heat, heat the oil and butter. Add the halloumi slices and cook for 2 minutes on both sides or until golden brown. Transfer to a plate and reserve.
  4. Reheat skillet or grill pan over medium high heat. Lightly toast the insides of the buns and set aside.
  5. To assemble, spread red pepper spread on the bottom of each bun, add one slice of halloumi and 1/4 of the rapini slaw to each. Grill the sandwiches 2 at a time by pressing down lightly with the panini press or flat spatula, until nicely browned, approximately two minutes. Remove from heat and serve immediately.

Makes 4 servings


Le Creuset Saucier Pan

Le Creuset Cast Iron Grill Pan

Le Creuset Cast Iron Skillet

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