Haloumi cheese sandwich

August 18, 2008

Haloumi is a Meditterranean cheese that is made from goat’s and sheep’s milk. Think of it as a saltier mozzarella. But unlike its Italian counterpart, haloumi loves heat. Its high melting point makes it ideal for grilling or pan-frying. Earlier this week, I topped featured it in a salad. Tonight, I created a haloumi sandwich with some ingredients I had lying around. I ate it with watermelon on the side because I wanted something sweet to offset the cheese’s saltiness.

2-3 slices of haloumi cheese (rinsed, 1 cm thick)
half tomato sliced
a few leaves of basil
1 lettuce leaves or some mixed greens
1 5-inch long baguette halved lengthwise

Dressing (optional):
1 tablespoons of balsamic vinegar
2 tablespoons of extra virgin olive oil
pinch of minced garlic
pinch of dried oregano
pepper to taste


  1. Mix all the dressing ingredients together and set aside.
  2. Heat a non-stick pan on medium heat. Place cheese slices on pan and cook for 1-2 minutes on each side until golden brown.
  3. Place mixed greens or lettuce on bottom half of bread. Add cheese slices and lightly drizzle 1 tablespoon of the dressing. Add basil and tomato.