This grilled halloumi sandwich brings together salty, squeaky cheese and a fresh, tangy tomato relish all packed inside crispy, toasted ciabatta. It’s simple but full of flavor, making it a perfect easy lunch or light dinner.
Jump to:
Halloumi is the key to this sandwich. Unlike other cheeses, it grills without melting, giving crispy edges and a satisfying chew. The salty, squeaky cheese contrasts perfectly with the sweet and tangy tomato relish.
Ciabatta rolls provide a sturdy base with a crunchy crust and soft inside that soaks up the flavors without getting soggy.
It’s a fresh, homemade sandwich that comes together quickly, and it's my favorite easy meal at the moment.
If you like this grilled halloumi sandwich, you might also want to try my ciabatta chicken sandwich for another homemade, grilled sandwich option with bold flavors.
If you love halloumi, try air fryer halloumi or halloumi couscous salad next!
What makes halloumi good for grilling?
Halloumi has a high melting point, which means it keeps its shape when cooked. This makes it ideal for grilling or frying without melting into a mess. Unlike softer cheeses like mozzarella, halloumi crisps up on the outside while staying chewy inside.
Ingredients
See the recipe card for exact amounts.
- Ciabatta rolls: A rustic Italian bread with a crunchy crust and airy, soft crumb. It holds up well when grilled and provides the perfect sandwich base. I used Laura Vitale's ciabatta recipe, but for this batch, I added some sourdough starter to it.
- Halloumi cheese: A firm, salty cheese from Cyprus that grills beautifully without melting.
- Tomatoes: Fresh and slightly sweet, they form the base of the tomato relish.
- Olive oil: Helps toast the buns and round out the tomato relish.
- Red wine vinegar: Brings acidity and brightness to the tomato relish.
- Fresh oregano: For fresh herbiness in the tomato relish.
- Salt and pepper: Essential for seasoning and enhancing the flavors.
- Balsamic glaze: A sweet and tangy finishing touch that ties the whole sandwich together.
Substitutions
- Bread: If you don’t have ciabatta, a sturdy roll like a baguette or sourdough will work. Avoid soft sandwich bread as it won’t hold up well to grilling or the wet tomato relish.
- Oregano: Try fresh basil or parsley.
Instructions
Prep Tips
Start by making the tomato relish. Combine chopped tomatoes with olive oil, red wine vinegar, fresh oregano, salt, and pepper in a small bowl and let it sit while you prepare the rest.
Slice the block of halloumi into 8 slices for 4 sandwiches.
Slice the ciabatta rolls in half and drizzle the cut sides with olive oil.
Heat a grill pan over medium heat and toast the cut sides of the rolls for about 3 to 4 minutes until you see light grill marks and the bread is crispy.
Place the halloumi slices on the grill pan. Grill for 2 minutes on each side until golden brown and slightly crispy.
To assemble, spoon the tomato relish generously on the bottom half of the bun. Layer on two slices of grilled halloumi, drizzle with balsamic glaze, and add a little more tomato relish on top. Place the top bun on and serve immediately.
Tips for Making Grilled Halloumi Sandwiches
- Don’t skip the tomato relish resting time. Letting it sit allows the flavors to meld, giving you a tastier sandwich.
- Grill the ciabatta on medium heat to get crispy bread without burning it.
- Serve the sandwich right away. Halloumi tastes best when hot and fresh off the grill, and the bread will stay crisp.
What to Serve with Halloumi Sandwiches
This grilled halloumi sandwich works well with simple sides like a crisp carrot salad to keep things light and fresh.
For a heartier meal, pair this sandwich with roasted potatoes or hasselback sweet potatoes.
If you’re serving this at a gathering or picnic, a cold pasta salad or a chilled cucumber salad makes a great side.
More Sandwich Recipes
- Grilled Chicken Ciabatta Sandwich
- Hot Honey Chicken Sandwich
- Easy Sheet Pan Sliders
- Gochujang Grilled Cheese
Storage
Store any leftover grilled halloumi wrapped tightly or in an airtight container in the fridge. It’s best eaten within 2 to 3 days.
FAQs
Yes, you can grill halloumi using a regular non-stick skillet on medium heat. Just make sure the pan is hot before adding the cheese to get those golden, crispy edges. Another option is to use an outodor grill.
Yes. This grilled halloumi sandwich is a great vegetarian option that’s filling and flavorful.
Recipe
Grilled Halloumi Sandwich Recipe
Equipment
Ingredients
For the Sandwich
- 4 ciabatta rolls plus olive oil
- 7 oz halloumi cheese sliced into 8
For the Tomato Relish
- 1 cup small tomatoes chopped
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- fresh oregano leaves
- salt and pepper
- balsamic glaze
Instructions
- Make the tomato relish: Chop the tomatoes and combine in a small bowl with olive oil, red wine vinegar, oregano, salt, and pepper. Set aside.
- Drizzle the insides of the buns with olive oil.
- Heat a grill pan over medium heat. Toast the cut sides of the buns for about 3-4 minutes, until toasty and showing light grill marks. Set aside.
- Add the halloumi to the grill pan and grill for about 2 minutes per side.
- Spoon the tomato relish over the bottom bun and top with 2 slices of halloumi. Drizzle balsamic glaze and add another spoonful of relish. Add the top bun and serve.
Video
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
SHARE THIS RECIPE
Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @pipercooksblog on Instagram.
Did you make this recipe? Let me know!