Halloumi Sandwich and Red Pepper Aioli

This Halloumi Sandwich and Red Pepper Aioli is all about the simple flavor of grilled halloumi. This easy sandwich features salty, marinated halloumi, ripe, juicy tomato, and a flavorful red pepper aioli made with our simple red pepper pesto and mayo. It's the solid portable summer picnic sandwich!

We love a good summer sandwich. When it comes to sandwiches or paninis we like to keep it simple, focusing on the freshness of the ingredients. For this gourmet sub, we chose halloumi because it grills beautifully and stands up to bold flavors.

What's bold, you ask? Red pepper pesto aioli! It sounds fancy, but we promise you, we are making the cheat version today. combine the red pesto and mayo for a unique sandwich spread that takes this over the top. We use our popular red pepper pesto recipe, but you can use store-bought as well.

And lastly, a good crusty bread is a must. We love ciabatta or a French baguette.

What is halloumi?

Halloumi is a semi-hard, unripened cheese made from a mixture of goat's, sheep's, and sometimes cow's milk. Originating from Cyprus, it is known for its high melting point, which makes it ideal for grilling or frying.

Halloumi has a firm, texture, with a salty, tangy taste. It has a high melting point, which means it will retain it's shape and not become a melty oozy mess when added to heat.

You can find halloumi in the cheese section of well-stocked grocery stores. It's usually sold block-style, which is the solid setup for slicing and grilling. Look for unseasoned halloumi, so you can control the flavors yourself.

All you need are a few ingredients for this easy summer halloumi sandwich. Choose good bread and ripe, juicy tomatoes for the best taste.

• Halloumi Known as the "grilling cheese". Look for it in the cheese section of your grocery store.
• Olive oil For marinating and frying the cheese.
• Fresh herbs For flavoring the halloumi. We like to use oregano or thyme. You can use dried herbs as well.
• Tomato Every good sandwich needs a ripe, juicy tomato!
• Bread Choose a hearty, crusty bread. Ciabatta, or baguette type bread would work great.
• Red pepper pesto we use our roasted red pepper pesto for this, but you can substitute any pesto.
• Mayo For making the pesto aioli.
• Fresh greens Optional. You can layer some arugula or spinach for even more texture.
• Salt and pepper to taste

Step by step instructions

Grilling or frying the halloumi is a must because it intensifies the flavor. It only takes a few minutes. After frying the halloumi, you are ready to assemble your sandwich. If using the pepper aioli, we recommend making it in advance to save time.

Step 1. Slice the halloumi into 3-4 equal slices. Drizzle with olive oil, herbs, salt, and pepper. Let it stand for 5 minutes.

Step 2. Heat a skillet over medium-high heat, and add the halloumi. Fry until golden brown on both sides, about 5 minutes.

Step 3. Toast the bread. Spread the aioli on both sides of the bread.

Step 4. Add the halloumi, followed by tomato slices, and fresh greens (if using). Top it with the remaining slice of bread.

*These are abbreviated instructions. Please see the recipe card for the full list of instructions.

Expert tip

You can try flavoring the tomatoes with a pinch of salt before adding them to the sandwich. The salt draws some juice out of the tomato, making it extra juicy!

Substitutions and variations

This easy halloumi sandwich can be prepared with a few tweaks. Here are a few suggestions to try:

• Pesto In place of the red pepper pesto aioli, you can use green pesto. Or you can chop up and blend a few jarred roasted red peppers, then mix them with the mayo.
• Add grilled veggies Add some more veggies, by grilling zucchini, eggplant, asparagus- you name it.
• Mozzarella Halloumi is the star of the show, but if you can't find halloumi, then slice and marinate mozzarella, and assemble the rest of the sandwich as instructed.

Serve it with

We love pairing sandwiches with bright, fresh salads. For summer, we opt for a lighter salad filled with fresh fruit and herbs, like this peach caprese or this vibrant strawberry salad.

Don't forget the classic pairing of soup or why not add some yogurt for a full, balanced meal?

Lastly, don't forget to wash it all down with a refreshing beverage a sparkling soda or a light flavorful tea.

Keeping leftovers

While this sandwich is best eaten right away, you can grill or fry the halloumi and prepare the red pepper aioli in advance.

Grilled or fried halloumi can last up to 3 days in the fridge when stored in an air-tight container. The red pepper aioli can last for about a week in the fridge. Use leftover aioli on burgers, veggies, or as a dip for French fries!

Kitchen questions

Can halloumi be eaten raw?

Technically yes, but the flavor intensifies when grilled or fried. Take advantage of a cheese that doesn't melt down, and grill it for the best texture and flavor.

Solid pairings

Try some of our favorite sandwich sides!

Ingredients

Makes 4

• 8- 8.8 ounces halloumi cheese (*depending on the brand, halloumi is sold as 8 ounces or 8.8 ounces)
• 1 tbsp extra virgin olive oil, plus more for drizzling
• ½ tsp fresh herbs such as oregano or thyme (can use dried)
• ¼ tsp kosher or fine sea salt, plus more to taste
• ⅛ tsp fresh ground pepper, plus more to taste
• 8 slices crusty bread, or 4 ciabatta rolls (ciabatta, baguette, sourdough)
• 4-6 tbsp roasted red pepper aioli* (recipe below)
• 1 large tomato, preferably heirloom or beefsteak, sliced ¼ thick
• fresh greens for topping (arugula, spinach, etc.) (optional)

Red Pepper Pesto Aioli

• 2 tsp red pepper pesto
• 6 tbsp mayo

Equipment

• medium skillet or grill
• food processor

Method

1. Slice the halloumi, lengthwise into 3-4 slices. Place in a shallow bowl and add the olive oil, herbs, salt and pepper. Let stand for 5 minutes.

2. Heat a skillet over medium-high heat. Add the halloumi and cook until golden brown on both sides, about 4–6 minutes. You can also grill the halloumi over medium-high heat for about 2–3 minutes per side, or until grill marks appear and the cheese is lightly browned. If toasting the bread, add a drizzle of olive oil to the same skillet and toast the bread for a few minutes, until golden.

3. Lay out the bread and spread one side with the red pepper aioli. Add the halloumi, followed by 1-2 tomato slices, and greens (if using). Top with the remaining slices of bread. Serve immediately.

Red Pepper Pesto Aioli

1. Combine the red pepper pesto and mayo in a small bowl. Mix until well combined. Set aside until ready to use.

Kitchen notes

• While this sandwich is best eaten right away, you can grill or fry the halloumi and prepare the red pepper aioli in advance.
• Grilled or fried halloumi can last up to 3 days in the fridge when stored in an air-tight container. The red pepper aioli can last for about a week in the fridge. Use leftover aioli on burgers, veggies, or as a dip for French fries!