Grilled Halloumi & Pesto Sando
Golden grilled halloumi layered with vibrant basil pesto, juicy tomato slices, and fresh arugula, all tucked into toasted ciabatta. A warm, savory sandwich with crisp edges and bold Mediterranean flavor in every bite.
Ingredients
Scale
- 2 ciabatta rolls, sliced in half
- 8 ounces halloumi cheese, about 225 grams, sliced into 1/2 inch thick pieces
- 4 tablespoons basil pesto
- 1 large tomato, sliced
- 1 cup baby arugula, loosely packed
- 1 tablespoon olive oil
Instructions
- Heat a grill pan or skillet over medium heat and lightly brush with olive oil.
- Pat the halloumi slices dry and brush lightly with olive oil if desired.
- Place halloumi slices in the hot pan and grill for 2 to 3 minutes per side until golden brown.
- Lightly toast the ciabatta rolls until crisp on the inside.
- Spread 2 tablespoons of basil pesto on each sandwich, dividing evenly between both sides of the bread.
- Layer grilled halloumi slices, tomato slices, and baby arugula onto the bottom halves of the rolls.
- Close the sandwiches, press gently, slice if desired, and serve immediately while warm.
Notes
- Do not overcook the halloumi to prevent it from becoming rubbery.
- Toast the bread well to avoid sogginess.
- Assemble just before serving for best texture.
- Extra grilled halloumi can be stored in the refrigerator for up to 2 days and reheated in a skillet.
Find it online: https://tastyze.com/grilled-halloumi-pesto-sando/