Savory Grilled Halloumi Sandwich with Pesto

Finding a satisfying lunch option that works for both busy office days and casual weekend meals can feel like a real puzzle. Between back-to-back meetings or running weekend errands, we often end up settling for the same old turkey sandwich or expensive takeout, which gets boring pretty quickly.

That’s why this halloumi sandwich with pesto has become my go-to solution: it’s quick to put together, feels a bit fancy without being complicated, and brings a nice change from the usual sandwich options you’ll find at most delis or cafes.

What Kind of Halloumi Should I Use?

Halloumi cheese comes pretty standardized in most grocery stores, usually sold in rectangular blocks packed in a bit of whey liquid. The most common brands you’ll find are from Cyprus or Greece, and either one will work perfectly for this sandwich. When shopping, look for bright white halloumi that feels firm to the touch – if it’s too soft or yellowed, it might be past its prime. Most halloumi comes in a standard size around 250g, which is just right for sandwiches, and you’ll want to slice it about 1/4 inch thick so it cooks evenly. If you can’t find traditional halloumi, some specialty stores sell a “grilling cheese” that works as a good substitute since it also holds its shape when heated.

Options for Substitutions

This sandwich is pretty flexible and you can switch things up based on what you have in your kitchen:

• Halloumi cheese: While halloumi is pretty unique with its non-melting quality, you could try thick-cut grilled paneer or bread cheese (juustoleipä) instead. Regular mozzarella isn’t the best substitute as it will melt too much.
• Ciabatta or focaccia: Any sturdy bread works here – try sourdough, a crusty baguette, or even Turkish bread. Just avoid very soft bread as it might get soggy with the fillings.
• Pesto sauce: Store-bought or homemade works fine. You can use any variety – traditional basil, sun-dried tomato, or even olive tapenade for a different flavor profile.
• Baby greens: Feel free to swap with arugula, spinach, or any lettuce mix you have on hand. You could even use fresh herbs like basil leaves.
• Mayo: Greek yogurt makes a good lighter alternative – just strain it first to make it thicker. You could also use hummus or mashed avocado for a different taste.
• Tomatoes: Any ripe tomato variety works well, or try roasted red peppers for a sweeter taste. In winter, sun-dried tomatoes are a good alternative when fresh ones aren’t at their best.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking halloumi is overheating the pan – a medium heat is perfect as too high temperatures will make the cheese tough and rubbery instead of achieving that golden, crispy exterior with a soft middle. Another common error is slicing the halloumi too thin, which can lead to dry, overly chewy pieces – aim for slices about 1/4 inch thick to get the ideal texture and prevent the cheese from becoming too crispy. When assembling your sandwich, avoid the temptation to skip patting the halloumi dry after cooking, as excess moisture can make your bread soggy – simply blot the cheese with paper towels before placing it on your bread. For the best flavor combination, try warming your bread slightly before assembly and spread the pesto-mayo mixture on both sides of the bread to ensure every bite has the perfect balance of flavors.

What to Serve With Halloumi Sandwiches?

These Mediterranean-inspired sandwiches pair really well with simple sides that won’t overshadow their fresh flavors. A bowl of crispy potato wedges or sweet potato fries makes a great companion, especially when served with a side of garlic aioli for dipping. If you’re keeping things light, try a simple Greek salad with cucumber, red onion, and olives – the flavors match perfectly with the salty halloumi. For something different, a cup of roasted red pepper soup makes an excellent side dish, especially during cooler months.

Storage Instructions

Keep Fresh: If you’ve got leftover assembled sandwiches, wrap them tightly in aluminum foil or plastic wrap and pop them in the fridge for up to 24 hours. Though honestly, these sandwiches taste best when eaten fresh, as the bread can get a bit soggy over time.

Prep Ahead: Want to save time? Mix the pesto and mayo ahead and keep it in an airtight container in the fridge for up to 3 days. You can also slice your tomatoes and halloumi the night before – just keep them in separate containers in the fridge. When you’re ready to eat, just grill the halloumi and assemble your sandwich!

Pack for Lunch: If you’re taking this sandwich to work or on a picnic, try keeping the components separate and assembling just before eating. Pack the grilled halloumi, tomatoes, and greens in different containers, and spread the bread with the pesto-mayo mix right before serving. This way, everything stays fresh and crisp!

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 50-60 g
• Fat: 130-140 g
• Carbohydrates: 140-160 g

Ingredients

• 1 loaf ciabatta or focaccia bread
• 3 tablespoons olive oil, extra virgin (use separately)
• 1 block halloumi cheese (250 grams, about 8.8 ounces) sliced into 4 pieces
• 3 small tomatoes, cut into slices
• A generous handful of baby greens
• 6 tablespoons mayo
• 2 tablespoons pesto sauce

Step 1: Prepare and Toast the Bread

Heat a large frying pan over medium heat.

While the pan is heating, cut the bread into four pieces and then split each piece in half.

Brush the insides of each piece with 4 teaspoons of olive oil.

Once the pan is hot, add the bread oil-side down, cooking until warm and golden.

You may need to toast the bread in batches depending on the size of the pan.

Set aside once done.

Step 2: Cook the Halloumi

Wipe out the pan used for toasting the bread and add 1 tablespoon of olive oil.

Place the halloumi slices in the pan and cook over medium heat until they turn light golden brown.

Flip the slices and cook the other side in the same manner.

Set the cooked halloumi slices aside.

Step 3: Make the Pesto Mayo

While the bread and halloumi are cooking, prepare the pesto mayo.

Place mayonnaise in a small bowl and mix until smooth.

Stir in the pesto until well combined.

This will serve as a flavorful spread for the sandwiches.

Step 4: Assemble the Sandwiches

Take the toasted bread and spread the pesto mayo on both sides.

Top with a layer of baby greens, then add the cooked halloumi slices.

Finish by topping with sliced tomato.

Ensure all the ingredients are evenly distributed for the best flavor.

Step 5: Serve and Enjoy

Serve the sandwiches immediately while they are still warm.

Enjoy the delightful combination of crispy bread, creamy pesto mayo, fresh greens, savory halloumi, and juicy tomato!