Fried Halloumi Sandwiches with Peaches, Arugula and Honey
- Makes4 servings
- Cook Time35 minutes
- 6
Halloumi is a semi-firm Cypriot cheese traditionally made from sheep and goat’s milk, though these days cow’s milk also is used. Its flavor is milky, tangy and briny, but what’s unique about halloumi is its high melting point. This means the cheese can be grilled or fried—which it commonly is—to soften its texture and develop rich flavor through browning. We sandwich fried halloumi slices, slivers of juicy, ripe peaches and peppery arugula between toasted bread brushed with honey infused with thyme and pickled peppers. The combination of salty and sweet is sublime. Aim to purchase about 1 pound of halloumi, but note that packages vary somewhat in weight; a bit more or less will work out fine. If you can’t find ciabatta rolls, purchase a whole loaf and cut it into pieces roughly 5 inches square, then split each one horizontally.
Don’t forget to pat the halloumi dry. Removing as much moisture as possible minimizes splatter during frying. Immediately after adding the cheese to the skillet, allow it to cook undisturbed before checking on browning. If moved too soon, the cheese may stick to the pan.
Step 1
In a small microwave-safe bowl, combine the honey, peppers, thyme and ½ teaspoon black pepper. Microwave, uncovered, on high until fragrant and warm, about 1 minute; set aside. In a medium bowl, toss the arugula with the lemon juice; set aside.
Step 2
In a 12-inch nonstick skillet over medium-high, combine 2 tablespoons oil and half of the rolls, placing the pieces cut sides down. Cook until golden brown on the bottoms, 2 to 4 minutes, then transfer toasted sides up to a cutting board. Using 2 tablespoons of the remaining oil, toast the remaining bread in the same way.
Step 3
In the same skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the halloumi in a single layer and cook, undisturbed for the first couple minutes then occasionally flipping each slice, until browned on both sides, 4 to 6 minutes total; reduce the heat if the cheese is browning too quickly. Remove the pan from the heat.
Step 4
Brush the toasted sides of the bread with infused honey, dividing it evenly. Lay the peach slices on the bottom halves of rolls, then top with the halloumi, followed by the arugula, evenly dividing the ingredients. Cover with the top halves of the rolls.
