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.
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 1/4 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 1/4 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.
Keywords: halloumi sandwich, halloumi cheese sandwich, easy halloumi sandwich
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