Halloumi Sandwich

Name: Halloumi Sandwich
Prep time: 9 min
Cook time: 6 min
Total time: 15 min
Cuisine: American
Ingredients: 3 1/2 ounces (100 g) halloumi cheese, cut into 1/2 inch thick slices; 2 onion rounds, 1/4 inch thick (see note 1); 2 slices thick-cut crusty bread; 1 1/2 teaspoons olive oil, plus more to coat grill; 1 1/2 tablespoons mayonnaise; 1/4 teaspoon garlic powder (see note 2); 1/4 teaspoon lemon juice; black pepper, to taste; hot sauce, to taste (optional); tomato slices; lettuce leaves

Jump to Recipe·Print Recipe· 5 from 9 reviews

This grilled halloumi sandwich is a satisfying lunch or quick weeknight dinner option! Halloumi slices and onions are cooked in a grill pan (or skillet) and layered with tomatoes, lettuce, and a tangy garlic mayo. You can make this hearty sandwich in only about 15 minutes!

sandwich with grilled halloumi tomato and lettuce with lemon wedge in the background.

Note: this post was originally published in 2021 and updated in 2023 with improved instructions.

Have you tried halloumi cheese yet? If not, you need to give it a go! This cheese is so special because it can take direct heat well (like from a grill), getting nice and soft without totally turning to a melty puddle. That makes it a great option to serve in a sandwich like this one, layered with other fresh ingredients.

To make this delicious halloumi sandwich recipe, all you need to do is cook the halloumi in a grill pan (or you can use a skillet), along with a couple slices of onion, which get nice and sweet. Then, layer the halloumi and onions with crisp lettuce, ripe tomato, and a tangy garlic mayo.

You can make this delightfully warm and toasty halloumi sandwich in only about 15 minutes - a perfect option for a hearty lunch or satisfying weeknight dinner (paired with a cup of smoky black bean soup, perhaps?).

If you've never had halloumi cheese before, keep reading! Next, I will go a little bit into exactly what halloumi is, including what the taste and texture of this delicious and unique cheese is like.

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Jump to:

What is halloumi cheese?
Recipe ingredients
Step by step photos
Tips and tricks
Serving suggestions
Substitutions and additions
Storage instructions
Recipe FAQs
Related recipes

What is halloumi cheese?

Halloumi is a semi-hard cheese made from a mix of goat's milk and sheep's milk. It can also sometimes contain cow's milk. Halloumi cheese originates from Cyprus.

Halloumi cheese has a high melting point, which means it can easily be cooked under direct heat (for example, by grilling or pan-frying), without losing its shape.

What does halloumi cheese taste like?

Halloumi cheese has both a creamy, milky flavor, along with a salty, briny flavor. To me, it sort of tastes like a cross between feta and low-moisture mozzarella.

Uncooked halloumi has a firm, slightly springy texture. When the cheese is grilled or fried, the outside develops a nice crust, while the inside becomes soft and even more creamy, all while maintaining its overall shape.

Can I eat halloumi raw?

Yes, it is (almost always) perfectly safe to eat halloumi without cooking it, straight from the package.

One caveat however - if the halloumi is made with unpasteurized milk, AND you are in a high-risk group for foodborne illness (such as being pregnant), then you should thoroughly cook the halloumi before eating. Most halloumi you can buy in grocery stores (at least in the US) will be made with pasteurized milk. If you're worried, just check the ingredients list to make sure.

While it's usually safe to consume halloumi uncooked, this cheese lends itself well to cooking, and in this grilled halloumi sandwich, it really shines!

How do I cook halloumi cheese?

As I mentioned, halloumi cheese is unique in that it holds up very well to direct heat cooking methods, unlike most other cheeses. That means you can either grill or pan-fry the cheese, without it turning into a melty mess!

To cook halloumi cheese, all you need to do is slice it and pat the slices dry, all around. (Patting it dry removes some of the excess salty brine, and helps the outside develop a nicer crust.) Then, you can either grill or pan-fry it over medium-high heat for a few minutes, until it develops a nice brown color on the outside, and a soft, slightly gooey, inside.

I explain more about how to grill the halloumi cheese in the Step by step photos and Recipe FAQs sections below!

Where do I buy halloumi cheese?

You can usually find halloumi cheese, sold in small blocks, in the "gourmet cheese" section of most grocery stores.

If you're not sure if your local store carries halloumi cheese, you can try checking the store's website before heading out. Most larger grocery store chains have individual store listings, which will show what items are currently in stock. This may not be fool-proof, but it could save you a trip!

Recipe ingredients

Ingredient notes

Bread: use your favorite bread - my recommendation is something hearty and thick-cut, so it will hold up well to grilling and will give structure to the sandwich. I used homemade sourdough here - divine!

Onion: sweet onion (such as Vidalia) is a very nice option; if you don't have sweet onion, a regular yellow onion will work great too.

Lemon: you only need a very small amount. I always like using freshly squeezed lemon, but bottled lemon juice would work just fine.

Step by step photos

Here is where I will show you step by step how to make this halloumi cheese sandwich. If you would also like to view a brief slideshow of these steps, please check out my web story!

1. First, mix up the mayo topping for the halloumi sandwich. All you need to do is stir black pepper, garlic powder, and lemon juice into the mayo and set it aside.

If you like, you can add in a few drops of your favorite hot sauce too!

ingredients for garlic mayo in small green bowl.

hot sauce being added to small bowl of garlic mayo.

2. Then, slice the onion and halloumi. Pat the halloumi slices dry all around, and brush both sides of the halloumi and onions with oil. Add some black pepper to each side as well.

Grill the halloumi, bread slices, and onions on a grill pan set over medium-high heat for 2 - 3 minutes per side, or, until the halloumi and onions are soft, and you get some beautiful grill marks!

pastry brush brushing oil on slice of onion with halloumi cheese slices on the side.

halloumi cheese onion and bread being grilled on cast iron grill pan.

3. Next, spread the flavored mayo on each slice of bread.

Now all you have to do is assemble the halloumi sandwich, with the lettuce and tomato slices. Enjoy it right away while the halloumi is still all nice and soft, yum!

garlic mayo being spread on slice of bread with small spoon.

hand placing lettuce leaf on sandwich with grilled halloumi and tomato slice.

Tips and tricks

I like using this cast-iron stovetop grill from Lodge (affiliate link); it's large enough that I can cook the onion, halloumi, and bread all at the same time. And, since it's cast-iron I can pre-heat it while I prep the other ingredients for the halloumi sandwich, without worrying about the finish. (As opposed to non-stick, which should not be heated empty).

If you don't have a large grill pan, you can grill the ingredients in stages. But, grill the halloumi last so it stays nice and soft when you enjoy your sandwich. If you like, you can keep the bread and onions warm while the halloumi cooks by tenting them loosely with aluminum foil.

Also feel free to add more lemon juice, garlic power, and/or hot sauce to the mayo to customize it to your tastes.

Serving suggestions

This grilled halloumi sandwich is hearty, so you can definitely enjoy it all on its own, for either lunch or dinner. And, since it is so filling, if you would like to pair it with a side I recommend something not too heavy. Here are some side dish ideas that would go well with this halloumi sandwich:

fresh green salad

roasted mixed vegetables

grain salad such as couscous or farro salad

air fryer fingerling potatoes

lemon herb roasted asparagus

oven-roasted potatoes and green beans

Substitutions and additions

This halloumi sandwich recipe is pretty simple, but there is always room for some creativity! If you would like to mix it up a bit, here are some substitution and addition ideas:

Instead of crusty bread, serve this halloumi sandwich on any type of bread or roll you like. Try pita bread, flatbread, a hard roll, or ciabatta roll.

If you really like the punchy flavor of fresh garlic, you can substitute ¼ teaspoon of crushed fresh garlic for the garlic powder in the garlic mayo.

Instead of, or in addition to, the lettuce and tomato, try adding alfalfa sprouts, thinly-sliced cucumbers, shredded carrots, and/or roasted red peppers to the sandwich.

If you don't feel like making the garlic mayo for your halloumi sandwich, you can use mayo straight from the jar, or try spreading the bread with mashed avocado, pesto, or even hummus!

Storage instructions

Grilled halloumi will taste the best when eaten as soon as possible after grilling, so you can really enjoy that soft, creamy center. So, I highly recommend consuming the sandwich when freshly made.

However, if you happen to have any halloumi sandwich leftovers, you can wrap them up in an airtight wrap (either plastic wrap, aluminum foil, or my favorite beeswax food wraps! (affiliate link)).

Then, be sure to consume the leftovers within 1 - 2 days after storing.

I recommend reheating the leftover halloumi sandwich by first removing the lettuce and tomato, then wrapping the sandwich in aluminum foil. Heat it in a 350 degree F oven for 10 - 15 minutes, until warmed through. (You can then add the lettuce and tomato back in, or add in fresh lettuce and tomato if they are too soggy.)

Recipe FAQs

What if I don't have a grill pan? Can I pan-fry instead of grill?

If you don't have a grill pan, you can just as easily pan-fry the ingredients in a skillet, also set over medium-high heat. Just be sure not to move the pieces around while they are cooking so you can get a nice brown crust on the outside!

Can I grill the halloumi on an outdoor grill?

Yes, you can use an outdoor grill in the same manner as described in the recipe for a stovetop grill pan using medium-high heat, which is about the equivalent of 375 - 450 degrees F. (Here is a nice overview on grilling temperatures if you need more guidance.)

Don't forget to oil the grill grates very well so the halloumi does not stick, and monitor the ingredients well during cooking to make sure they don't burn, since outdoor grills can have hotter and cooler spots.

How do I keep the halloumi from getting rubbery?

If you've ever had chewy, rubbery halloumi, you know it's not a very enjoyable experience! There are few factors that will help the halloumi stay soft and tender.

First, make sure to cut the halloumi slices thickly - about ½ inch thick will do. Next, don't overcook the halloumi. It helps to have the grill pan (or skillet) pre-heated well, so you get nice grill marks in only 2 - 3 minutes per side.

And finally, enjoy the halloumi right away while it is still hot off the grill! That's why if you have a smaller grill pan and need to work in stages, make sure to cook the halloumi last.

sandwich with slices of grilled halloumi tomato and lettuce.

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Halloumi Sandwich