This Halloumi Sandwich with Red Pepper Aioli is all about the simple flavor of halloumi, a delicious cheese that stands up to grilling. This easy sandwich features salty, marinated halloumi, ripe, juicy, tomato, and a flavorful red pepper aioli made with my simple red pepper pesto and mayo. It's the perfect portable summer picnic sandwich!
I love a good summer sandwich. When it comes to sandwiches or paninis, I like to keep it simple, focusing on the freshness of the ingredients. For this gourmet sub, I chose halloumi because of its impressive resistance to heat and its versatility when paired with bold flavors.
What's bold you ask? Red pepper pesto aioli! It sounds super fancy, but I promise you, we are making the cheat version today. Just combine the red pesto and mayo for a unique sandwich spread that takes this over the top. I use my popular red pepper pesto recipe, but you can use store bought as well.
And lastly, a good crusty bread is a must. I love ciabatta or French baguette style bread.
Jump to:
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 very 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 perfect setup for slicing and grilling. Look for unseasoned halloumi, so you can control the flavors yourself.
Ingredients
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. I 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- I use my 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, I recommend making it in advance to save time.
Slice the halloumi into 3-4 equal slices. Drizzle with olive oil, herbs, salt and pepper. Let stand for 5 minutes.
Heat a skillet over medium-high heat, and add the halloumi. Fry until golden brown on both sides, about 5 minutes.
Toast the bread. Spread the aioli on both sides of the bread.
Add the halloumi, followed by tomato slices, and fresh greens (if using). Top it with the remaining slice of bread.
💡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 and mix it 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.
What to serve with halloumi sandwiches
I love pairing sandwiches with bright, fresh salads. For summer, I 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.
Storage
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!
Frequently asked questions
Technically yes, but the flavor really intensifies when grilled or fried. Take advantage of a cheese that doesn't melt down, and be sure to grill it for the best texture and flavor.
Perfect pairings
Try some of my favorite sandwich sides!
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Halloumi Sandwich with Red Pepper Aioli
Equipment
- medium skillet or grill
- food processor for red pepper pesto, if making
Ingredients
- 8- 8.8 ounces halloumi cheese *depending on the brand, halloumi is sold as 8 ounces or 8.8 ounces
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- ½ teaspoon fresh herbs such as oregano or thyme can use dried
- ¼ teaspoon Kosher or fine sea salt, plus more to taste
- ⅛ teaspoon fresh ground pepper, plus more to taste
- 8 slices crusty bread, or 4 ciabatta rolls ciabatta, baguette, sourdough
- 4-6 tablespoon 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 teaspoon red pepper pesto
- 6 tablespoon mayo
Instructions
- 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.8- 8.8 ounces halloumi cheese, 1 tablespoon extra virgin olive oil, plus more for drizzling, ½ teaspoon fresh herbs such as oregano or thyme, ¼ teaspoon Kosher or fine sea salt, plus more to taste, ⅛ teaspoon fresh ground pepper, plus more to taste
- Heat a skillet over medium-high heat. Add the halloumi and fry until golden brown on both sides, about 4-6 minutes. If toasting the bread, place it in the same skillet with olive oil, and toast it for a few minutes until golden.8 slices crusty bread, or 4 ciabatta rolls
- 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.4-6 tablespoon roasted red pepper aioli*, 1 large tomato, preferably heirloom or beefsteak, sliced ¼ thick, fresh greens for topping (arugula, spinach, etc.)
Red Pepper Pesto Aioli
- Combine the red pepper pesto and mayo in a small bowl. Mix until well combined. Set aside until ready to use.2 teaspoon red pepper pesto, 6 tablespoon mayo
Notes
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Marilyn Filingeri says
Halloumi is an underrated cheese in my opinion!! Grilled or fried halloumi is a delicious way to enjoy this cheese. Combined with the roasted pepper aioli and the crunchy bread, you have a great lunch. I’m not a fan of tomatoes so I left it out. I don’t feel like I missed anything but for those of you who like tomatoes, I’m sure it adds a juicy crisp texture to an already delicious sammie!!!