With every new day comes a new food trend. This time it’s a sandwich recipe that you will absolutely fall in love with! For more sandwich recipes visit our food blog.
This time around, we have brought to you the grilled halloumi cheese sandwich. Before getting to the recipe, let’s talk about what is halloumi. Traditionally prepared from goat’s and/or sheep’s milk on the Eastern Mediterranean Island of Cyprus, Halloumi is a white, layered cheese, with similarities to mozzarella. It is semi-soft, un-aged and brined cheese with a slight sponge. It can be made from pasteurised or unpasteurized milk.
Halloumi can be eaten raw, but due to its high melting point, it’s an ideal cheese for grilling or frying. It is salty and rubbery when eaten raw but once grilled, it becomes crispy on the outside and melted on the inside!
Today, we have the best-grilled halloumi recipe for you, let’s begin!
Recipe
Ingredients-
- 200 g halloumi
- 2 teaspoon oil
- 4 tablespoon greek yogurt
- 1 teaspoon sriracha
- 6 slices bread
- 2 tomato sliced
- Thinly sliced onion rings
Method-
- Slice the halloumi cheese into thin slices.
- Heat oil in a pan and when it’s hot, add the halloumi cheese.
- Cook both sides for a few minutes until golden brown.
- Mix sriracha and greek yoghurt to make a sauce
- Toast your bread- optional
- Spread the sauce on bread, in between put lettuce tomatoes, onion and one halloumi cheese slice.
- Serve and enjoy!
Now that you have the best grilled halloumi cheese recipe, let’s see how halloumi is made!
Firstly, the milk is heated and renned is added to milk for coagulation. When the mil curdles, the cut it and the whey is drained. The curd is left to firm up so it can be pressed into molds.
The cheese is formed by the process of poaching in water or whey. This required constant heating and also provides the halloumi with a high melting point. The cheese is then salted (and traditionally sprinkled with mint) and can be eaten fresh within three to five days. Otherwise, it can be preserved in brine and aged for several months, which contributes to its salty flavour. Unlike most cheeses, no acid or acid-producing bacteria are used to produce Halloumi! You can read more recipes like this on foodism.