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!

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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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!
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!
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!
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
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
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!
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.
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.
Related recipes
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Print📖 Recipe
Halloumi Sandwich
This is a quick and easy halloumi sandwich recipe that showcases the flavor and texture of the halloumi! Halloumi slices, onions, and bread are cooked on a grill pan (or skillet) and layered with lettuce, tomato, and a tangy garlic mayo.
- Prep Time: 9 minutes
- Cook Time: 6 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: main course, entree
- Method: stove top
- Cuisine: American
Ingredients
- 3 ½ ounces (100 g) halloumi cheese, cut into ½ inch thick slices
- 2 onion rounds, ¼ inch thick (see note 1)
- 2 slices thick-cut crusty bread
- 1 ½ teaspoons olive oil, plus more to coat grill
- 1 ½ tablespoons mayonnaise
- ¼ teaspoon garlic powder (see note 2)
- ¼ teaspoon lemon juice
- black pepper, to taste
- hot sauce, to taste (optional)
- tomato slices
- lettuce leaves
Instructions
- Heat a cast-iron grill pan or skillet over medium-high heat. While the grill pan/skillet is pre-heating, continue with the next steps. (If you are not using cast-iron, see note 3.)
- Add the mayonnaise, lemon juice, garlic powder, a pinch of black pepper, and a few dashes hot sauce (optional) to a small bowl. Mix well to combine. Taste the mayo and add more lemon, pepper, and/or hot sauce if desired. Set the mayo aside.
- Pat the halloumi slices dry all around, then brush both sides of the halloumi and onions slices with oil and sprinkle both sides with black pepper.
- Oil the grill pan or skillet well. Place the halloumi slices, onion slices, and bread slices on the pre-heated grill pan or skillet. If you don't have enough room on your pan and need to cook the ingredients in stages, save the halloumi to cook last.
- Let the ingredients cook, undisturbed, for 2 - 3 minutes, or until nice grill marks appear.
- Flip the ingredients and cook for an additional 2 - 3 minutes. The halloumi should have a soft appearance, and when you touch it with tongs or a spatula, it should have some give to it. Remove the ingredients onto a plate.
- Spread the mayo onto one side of each slice of bread. Layer the halloumi, grilled onions, lettuce and tomato onto the sandwich and serve immediately.
Notes
To make the onion rounds, cut the stem ends off the onion, then peel off the skin. Place the onion on the cutting board so the two cut ends are facing to the sides. Continue to slice the onion in the same direction as you cut off the ends, creating ¼ inch thick rounds. Do not separate the slices into rings; it will be easier to grill the onion in one solid piece. However, it's no problem if the onions do separate a bit when you flip them on the grill.
If you prefer the more powerful flavor of fresh garlic, feel free to substitute ¼ teaspoon crushed garlic for the garlic powder.
Cast-iron is thick and takes several minutes to pre-heat. If you are using a different type of pan, you may not need to pre-heat it as long, depending on the material, so adjust the timing accordingly. If you are going to use a non-stick pan, oil the pan first and only pre-heat it for a minute or two, being sure not to overheat the pan.
If you like, you can also cook the halloumi, bread and onions on an outdoor grill set over medium-high heat (around 375 - 450 degrees F). Be sure 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.
The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. The nutrition counts of your dish will vary based on the brand, type, and exact amounts of ingredients used. See our full nutrition disclosure policy.
Nutrition
- Serving Size: 1 sandwich
- Calories: 772
- Sugar: 2.1 g
- Sodium: 1199 mg
- Fat: 51.4 g
- Saturated Fat: 21.5 g
- Carbohydrates: 46.1 g
- Fiber: 4 g
- Protein: 29.8 g
- Cholesterol: 83 mg
Keywords: halloumi sandwich, halloumi cheese sandwich, easy halloumi sandwich
Helena
This is exactly the recipe I need! I just bought some halloumi cheese and was wondering how to prepare it. You always have the best recipes!
Kate
Aw thank you so much! If you try the recipe I hope you enjoy it 🙂
Sharon
I cannot resist a great sandwich and this halloumi cheese sandwich did not disappoint. I made it grilled and it was perfection.
Kate
I'm so glad that you liked the halloumi sandwich Sharon, thank you for sharing!
Colleen
We are huge fans of halloumi, but I've always used it in salads. This sandwhich is a new favorite now. Delicious!
Kate
That's awesome I'm so glad that you are loving the halloumi sandwich Colleen! Thank you!
Jacqueline Debono
Since visiting Cyprus last year, I'm totally in love with halloumi. I even brought some home to Italy with me. Sadly, it's not easy to find here but next time I do will definitely give this sandwich a try!
Kate
That's amazing I would love to visit Cyprus someday! If you get the chance to try the sandwich sometime soon I hope you enjoy it 🙂
Dani
I had a craving for a Halloumi Sandwich and this recipe hit the spot. I made it grilled and it was out of this world
Kate
Thank you so much Dani! 🙂
MinShien
Delicious sandwich loaded with my favorite cheese! You cannot go wrong with halloumi !
Kate
Yes I totally agree, halloumi is so delicious!!
Amy
I was looking for a recipe a little different from the ordinary grilled cheese and this recipe was perfect. I loved the creamy grilled cheese with the fresh tomatoes and lettuce. Thanks for the recipe!
Kate
Thank you Amy I'm really glad it hit the spot 🙂
Kristina
This was a quick and simple sandwich with lots of flavor. It was perfect for lunch!
Kate
Thanks Kristina, I'm really glad that you enjoyed it!
Madelyn
The mayo sauce was incredible! And combined with the warm halloumi and fried veggies, it made a wonderful hearty sandwich.
Kate
Thank you Madelyn! Just adding a couple basic ingredients to the mayo really perks it up I think 🙂 So glad you enjoyed it!
Karen Kelly
I love making halloumi like this in a grill pan, but I've never thought to put it in a sandwich. Sound delicious and I can't wait to try it out.
Kate
I hope you like it Karen!! Thanks for reading 🙂
LaKita
I love a good sandwich for lunch and the grilled halloumi in this one really kicked it up a notch! SO good and came together quickly!
Kate
Thank you LaKita! I love sandwiches for lunch too 🙂 🙂