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April is National Grilled Cheese Month.
We’ve seen many different ways to make a grilled cheese sandwich, including bread-free, low-carb versions that substitute sliced portabello mushrooms or ham—a bread-free ham and cheese sandwich, grilled on a panini press.
Today we present another option: a grilled cheese sandwich where halloumi cheese (photo #2) is substituted for the bread.
Halloumi, a semisoft cheese that originated in Cyprus, keeps its shape when fried.
Thus, use sliced halloumi cheese instead of bread, and fill it with what you’d normally put in a grilled cheese sandwich, and grill it.
It’s a reverse grilled cheese sandwich!
> Here’s more about halloumi cheese.
The recipe follows, but first:
> How to make a grilled cheese sandwich.
> The history of cheese.
> The different types of cheese: a photo glossary.
> The year’s 30 cheese holidays.
Below:
> Grilled halloumi sandwich recipe.
> Selecting the bread for your halloumi sandwich.
> The history of halloumi cheese.
> Other non-melting cheeses.
> The year’s 16 Greek food holidays.
[7] Halloumi on a baguette with arugula, sun-dried tomatoes, and olives (Gemini photo).
WHAT BREAD SHOULD YOU CHOOSE FOR YOURGRILLED HALLOUMI SANDWICH?
Halloumi is a grilled cheese sandwich using cheese that warms without melting. The outside remains firm while the inside is warm and soft.
As with all grilled cheese, the outer sides of the bread are greasy with butter, since the sandwich has been fried in a pan or on a griddle.
While many native users pick the halves up with their fingers—with a napkin on the side—the neatest way is to eat them with a knife and fork.
What Bread Should You Choose?
A halloumi sandwich pairs well with bread that complements the cheese’s salty, savory flavor and slightly chewy texture. Here are some great bread options, in alphabetical order, with suggested layering ingredients:
Baguette’s crisp crust and soft interior provide excellent contrast to chewy halloumi. Mediterranean-style toppings: arugula, sun-dried tomatoes, and olives (photo #7).
Brioche’s slightly sweet, buttery flavor contrasts beautifully with salty halloumi. Gourmet toppings: caramelized onions and a dollop of fig jam.
Ciabatta’s airy, crusty texture holds up well to the richness of halloumi. Its firm structure works well for panini-style sandwiches too. Hearty toppings: arugula, roasted vegetables, and a balsamic glaze.
Flatbread other than pita: Thin and pliable flatbreads are ideal for rolling or folding around halloumi and fresh herbs. Refreshing toppings: mint, parsley, and a squeeze of lemon for a light wrap.
Pita is the classic Mediterranean choice. Soft and slightly chewy, it’s perfect for wrapping grilled halloumi with fresh veggies and sauces. Mediterranean toppings: tomatoes, cucumbers, and a drizzle of tzatziki or tahini.
Sourdough’s tangy flavor balances the saltiness of halloumi, and its firm structure works well for panini-style sandwiches as well. California-style toppings: avocado, spinach, and a touch of chili jam or honey.
Whole grain or multigrain bread delivers nutty, hearty flavor that complements the richness of halloumi while adding texture. Mediterranean-style toppings: hummus and roasted red peppers.
RECIPE: HALLOUMI SANDWICH
You can make this sandwich with halloumi or any of the other non-melting cheeses
Ingredients
Halloumi
Bread of choice
Fillings (vegetables, greens, condiments—see list below)
Sauces or toppings (hummus, tzatziki, pesto, chili jam)
Optional sides: fries and/or green salad with ingredients of choice (including from the list below), lemon juice-olive oil vinaigrette
Preparation
1. PREPARE the bread. Use it fresh, or lightly toast it for added texture.
2. SLICE the halloumi into 1/4-inch thick pieces.
3. HEAT a non-stick pan or grill over medium heat (no oil is needed, but a light drizzle can be used if desired). Cook the halloumi for 1–2 minutes on each side until golden brown and slightly crispy.
4. PLACE the grilled halloumi on the bottom piece of bread (or on the flatbread), followed by the toppings. Add the sauces and the top slice of bread.
Fillings For Halloumi Grilled Cheese
Fruit, dried: cherries, cranberries, currants, dates, figs, raisins
Fruit, fresh: berries, figs, thinly sliced apples, peaches, pears
Greens: arugula, baby spinach, watercress
Meats: bacon, chicken/turkey, ham, lamb, salami, sausage
Onions: caramelized or pickled
Vegetables: grilled or sauteed bell peppers, mushrooms
Tomatoes: fresh/sliced, sundried, pesto, pickled
Are you ready for your sandwich? Yum!
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[1] Make a grilled cheese sandwich with halloumi, yanni or paneer instead of bread (photo © Urban Village Restaurant | Lone Tree, Colorado | Flavor & The Menu).
[2] Grilled halloumi cheese. It is eaten with a fork (photo © Ina Peters | iStock Photo).
[3] Figs, fresh or dried, are delicious with halloumi and just about any cheese (photo of black mission figs © Good Eggs).
[4] Another approach to halloumi: open-face sandwiches (tartines in French). This one tops a slice of toast topped with ribbons of hummus, roasted vegetables (the dark strips are portobello mushrooms), grilled halloumi, and pesto (photo © Yulia Khlebnikov | Unsplash).
[5] Roasted halloumi with black olive tapenade, roasted cherry tomatoes, and chimichurri sauce. Here’s the recipe (photo © Sherri Silver | Unsplash).
[6] Instead of mozzarella sticks, how about halloumi sticks (photo © Raelle Cameron | Unsplash)?
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[8] A different halloumi sandwich: arugula halloumi tartines on sweet potato toast. Here’s the recipe (photo © Sherri Silver | Unsplash).
THE HISTORY OF HALLOUMI CHEESE
Halloumi cheese is deeply rooted in the Eastern Mediterranean, particularly in Cyprus, where it is considered a national treasure. Its origins date back centuries, and its unique characteristics and production methods have made it a staple in the region’s cuisine.
Halloumi is known for its high melting point, which enables it to be grilled or fried without losing its shape. This phenomenon is due to its production process, where the curds are cooked at a high temperature and then folded
The name halloumi is believed to derive from the Greek word almi, meaning brine or salt water, which reflects the cheese’s preservation method in brine. In Arabic, the cheese is called ḥallūm.
Historical records suggest that it was being made in Cyprus as early as the Byzantine period (395–1453 C.E.), though the exact date of its creation is unclear.
Production spread across the Eastern Mediterranean, including regions of the Middle East, Greece, and Turkey. Its popularity grew due to its long shelf life and versatility, making it a valuable food source.
Traditional Production
Traditionally, halloumi was made from a mixture of sheep’s and goat’s milks, which were abundant in Cyprus. Cow’s milk became a more common addition in modern times due to increased availability.
Halloumi production was traditionally a family affair, with recipes and techniques passed down through generations. It was often made in large quantities and stored in brine for long-term availability. It was also a key source of protein in rural communities.
Not surprisingly, halloumi became a central part of Cypriot culture and cuisine, often served as a meze (appetizer) or paired with watermelon in the summer.
Halloumi Today
Today, halloumi is celebrated worldwide for its distinctive taste and texture. While it remains a symbol of Cypriot heritage, its popularity has transcended borders, making it a beloved ingredient in global cuisine.
In recent decades, halloumi has gained international recognition, becoming a popular cheese in Europe, North America, and beyond. Its versatility and unique texture have made it a favorite for grilling, frying, and adding to salads or sandwiches.
In 2021, the European Union granted halloumi PDO status (Protected Designation of Origin), officially recognizing it as a product of Cyprus.
This designation ensures that authentic halloumi must be produced in Cyprus using traditional methods, honoring its ancient roots, plus specific proportions of sheep’s, goat’s, and cow’s milks.
(Some information via Abacus.ai.)
[9] Add grilled halloumi to your cheese board. It’s grilled and golden in the center of the platter above (photo © Alexander F. Ungerer | Unsplash).
OTHER CHEESES THAT DON’T MELT
There are other cheeses around the world that, like halloumi, can be heated without melting. These cheeses have a high melting point due to their unique composition and production methods, cooking the curds at high temperatures to create a firm texture, which allows the cheeses to retain their shape when grilled, fried, or baked.
The chemistry that enables this to happen:
High protein content. The proteins form a strong network that resists breaking down under heat.
Low fat content. Low fat means that the cheese is less likely to liquefy when heated.
Low moisture content. Cheeses with less water are firmer and more heat-resistant.
Brining. Some of these cheeses undergo brining during production, which alters their structure and makes them more heat-stable.
In Western countries, some of these cheeses are simply labeled “grilling cheese.” These are often inspired by halloumi but can’t be called halloumi because of the P.D.O. which requires that authentic halloumi be made in Cyprus.
But other countries make cheeses that proudly bear their names.
Chechil (Armenia and Eastern Europe): This stringy, brined cheese is often smoked. Its dense, fibrous texture and the brining process make it resistant to melting. POPULAR USE: Grilled or eaten as a snack with beer.
Juustoleipä (Finland): Also known as leipäjuusto or Finnish squeaky cheese, this traditional cheese is made from cow, goat, or reindeer milk. It’s baked during production, giving it a browned crust. Its high protein and low fat content, along with the baking process, make it heat-resistant. Use: Often warmed and served with cloudberry jam.
Kefalotyri (Greece): This hard, salty cheese made from sheep’s or goat’s milk is similar to halloumi, but aged longer. Its dense, firm texture and low moisture content make it ideal for grilling or frying. POPULAR USE: Saganaki, a Greek dish where the cheese is fried and served with lemon.
Manouri (Greece): This semi-soft Greek cheese is made from the whey by-product of feta production, often mixed with cream. Its high protein content and firm texture allow it to be grilled or baked without melting. POPULAR USE: Grilled or used in desserts and salads.
Nabulsi (Middle East): This salty, brined cheese from the Levant region is similar to halloumi. Its high salt content and firm texture allow it to be fried or grilled without melting. POPULAR USE: Fried and served as a breakfast dish or dessert.
Paneer (India): A staple in Indian cuisine, this fresh (non-aged) cheese is made from curdled milk and an acid like lemon juice or vinegar. It has a high protein and low fat content, and is not aged or fermented, which prevents it from melting when heated. POPULAR USE: Palak paneer (spinach curry with paneer) or grilled as vegetarian kebabs.
Provolone Valpadana (Italy): This semi-hard cheese is aged to varying degrees: 10 to 90 days for mild and creamy, 90 days to 12 months or more for sharp and tangy. When made in a specific way, the aging process and firm texture allow it to hold its shape when heated. POPULAR USE: Grilled or pan-fried as a topping or snack.
Queso Fresco (Latin America): This fresh, crumbly cheese is popular in Latin American cuisine. Like paneer, it has a high protein content and low fat, which prevents it from melting. POPULAR USE: Crumbled over dishes or lightly grilled.
Queso Panela (Mexico): Often referred to as “grilling cheese” in Mexico, this fresh, white cheese has a low fat content and high moisture level that allow it to hold its shape when heated. POPULAR USE: Grilled or fried and served as a snack or a topping for tacos and salads.
Yagli Tulum (Turkey): Unique among this group, this semi-hard cheese is aged in goat or sheep skin sacks. This aging process and low moisture content make it heat-resistant. POPULAR USE: Grilled or crumbled over dishes.
Yanni (Middle East): Yanni is a semi-soft, Mediterranean-style cheese that originated in the Middle East, inspired by halloumi cheese. It has a subtle, buttery, and slightly tangy profile—a mild tanginess, significantly less than feta. POPULAR USE: Pan-fried for a quick appetizer or snack, cubed into salads (regular or grilled), grilled for sandwiches and wraps, casseroles, or as a topping for other dishes.
THE YEAR’S 16 GREEK FOOD HOLIDAYS
January 6: National Loukoumades Day
National January 23: Galaktoboureko Day*
February 22: National Tzatziki Day
March 29: National Pita Day
February-March-April: Clean Monday, the first day of the Greek Orthodox Lent, when taramasalata is traditionally eaten†
February-March-April, Thursday before Lent: Tsiknopempti, a holiday often associated with grilling and souvlaki†
May 13: National Hummus Day
June 1: National Olive Day
June 14: National/International Feta Day
July 28: World Spanakopita Day
September 1: National Gyro Day
September 17: National Greek Salad Day
September 30: National Olive Oil Day/National Extra Virgin Olive Oil Day
November 9: National Greek Yogurt Day
November 17: National Baklava Day
December 12: National Ambrosia Day‡
Plus
March: Greek-American Heritage Month
March 25: Greek Independence Day
March-April-May: Orthodox Easter†
July 2: National Anisette Day (Greek ouzo is a type of anisette)
August 17: National Eggplant Day (if you want to celebrate babaganoush)
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*There is no officially recognized Galaktoboureko Day, but some people celebrate it on January 23rd, coinciding with National Pie Day.
†Greek Orthodox Lent typically begins in late February, March, or early April, depending on the date of Orthodox Easter for that year. Clean Monday (the start of Lent) is always 48 days before Orthodox Easter. Thus, if Orthodox Easter falls in April, Lent begins in late February or early March. If Orthodox Easter falls in May, Lent begins in late March or early April.
‡National Ambrosia Day on December 12 celebrates a Greek mythological food, “ambrosia”, also known as the “food of the gods”. Ambrosia was considered divine, representing immortality, vitality, and the favor of the gods. The Greeks believed that anyone who consumed ambrosia would become immortal. It was often described as fragrant, sweet, and heavenly, but of course, its form and ingredients were not provided.
So from whence came the American dessert known as ambrosia? From the home of some educated person. The earliest known recipes for ambrosia appeared in American cookbooks in the 1860s, simple fruit salads typically consisting of fresh oranges, grated coconut, and sometimes sugar. Over time, additional ingredients were added, such as fresh or canned pineapple, whipped cream or sour cream, nuts, and other fruits like bananas, cherries, and grapes. Marshmallows were introduced in the early 20th century. The dish became a popular dessert at potlucks, holidays, and family gatherings, especially in the South.
The name was likely chosen to emphasize the dish’s sweetness, exotic ingredients, and luxurious appeal, drawing a parallel to the mythical food of the gods in Greek mythology. The modern execution, so often canned fruits and maraschino cherries folded into whipped topping, does not honor the original—whatever that may have been.
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