It’s been so hot and humid here lately, and I’m craving a refreshing light lunch. Halloumi is probably my favorite Cypriot cheese, and has been adopted by the entire levantine region. It’s a hard, somewhat salty cheese and has a high melting point, which makes it a good grill candidate.
During the neon-colored 80’s, my family lived in Limassol, Cyprus. Every summer, my brother and I would work at a cozy beach kiosk – steps from the mediterranean sea – selling drinks and sandwiches. I must have made what seemed like a million of these sandwiches every summer. And I probably gobbled about half of those, give or take a few. I made it using a warm buttered greek hoagie placed open-face down on the griddle, next to the halloumi until all developed a thin crust, then layered the grilled halloumi and topped it with juicy tomatoes. Simple and delicious!
This sandwich has evolved over the years. Today, I am using an organic prairie bread full of scrumptious nuts and seeds brushed with a little extra virgina olive oil, grilled halloumi, fresh greek oregano, fresh mint and juicy watermelon topped with freshly cracked pepper.
I grill the bread first, once it’s almost done, I add the cheese on the grill – it only takes about 30 seconds on each side. Remove them and layer the cheese, add the herbs and top with slices of watermelon. It’s crunchy, crusty, warm and cold, sweet and salty all at the same time, a party for your taste buds. Enjoy!
Aromatic Grilled Halloumi and Watermelon Sandwich
2 slices of your favorite bread
5 slices of Halloumi cheese, about 1/4 inch thick
3-4 slices of watermelon
8 mint leaves
10 oregano leaves
Freshly cracked pepper to taste
You can use a grill, grilled, non-stick pan or the broiler to make this sandwich.