A Mediterranean-inspired sandwich where halloumi cheese, lightly browned outside and soft inside on the grill, meets fresh arugula and tomato in bread. It offers a quick and hearty meal with a salty, intense character.
Pat the sliced halloumi dry with paper towels and drizzle lightly with olive oil.
Cook the halloumi slices on a hot grill for 1.5-2 minutes per side, until lightly golden.
Place arugula and tomato on one slice of bread, add the grilled halloumi on top, drizzle with lemon juice, then close with the other slice of bread.
Important: Pat the halloumi dry with paper towel before grilling, otherwise excess moisture can cause splattering and uneven browning. Allergen: contains milk and dairy products (halloumi cheese), gluten (bread).
If you sprinkle a few drops of lemon and mint over the halloumi right after taking it off the grill, you get a refreshing taste that balances the cheese's salty character.
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