Open Grilled Halloumi Sandwich With Balsamic Reduction
What did the cheese say to itself in the mirror?
So now we’ve got the Dad joke out the way (and it really is my Dad’s joke), it’s once again time to share a simple recipe. This is my husband’s favourite and while I’m plant-based, I share all the family’s favourites here whether I eat them or not.
Being of Greek Cypriot heritage, halloumi was a staple part of my diet from a young age, until I became vegan and it’s strange to see it in all the supermarkets when it was a delicacy found in specialist continental shops only, when I was growing up.
Peter photographed this so I thought you might like to see the set-up.
An easy snack, even the balsamic reduction is simple to make – taking less than 10 minutes. I tend to make a whole bottle up in advance which then lasts the family a few weeks.
Ingredients (for 4 slices)
For the balsamic reduction
250ml of Modena balsamic vinegar
2 tablespoons of an unrefined sweetener, I use coconut sugar or maple syrup.
For the open sandwiches
200g of good quality halloumi cheese, sliced.
4 slices of rye bread or gluten free bread
A handful of garden leaves
2 large salad tomatoes, sliced
2 fresh chillis, de-seeded and sliced
A handful of fresh chives, diced
a sprig of fresh coriander.
Start by making the balsamic reduction by adding vinegar and honey to a medium sized pan. Bring to a simmer over a medium high heat then adjust to a low heat for around 10-15 minutes whilst the liquid thickens and reduces.
Keep an eye on the syrup – you don’t want it to burn. Reduce until you reach your desired thickness and then store in a glass bottle.
For the open sandwiches, start off my heating the grill. Line a baking tray with foil and place on your halloumi slices. Grill until golden brown – which should take around 3-4 minutes.
Lightly toast your bread and then top with leaves, tomatoes, halloumi, chilli and chives.
Drizzle a generous helping of balsamic.
Finish off with a sprinkle of freshly ground black pepper and the coriander leaf as garnish.
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