Pesto Halloumi Sandwich – I Heart Vegetables

This pesto halloumi sandwich is delicious, filling, and ready in just 15 minutes! Salty halloumi, fresh pesto, roasted red peppers, and a handful of spinach create a deliciously simple dinner!

I’m a little halloumi obsessed. The first time I had this cheese, it was at a local restaurant here in Richmond, and I immediately thought, “Why haven’t I had this before?!” I will admit it’s more expensive, and you need to watch the sodium content, but this cheese is deliciously unique, and it takes a simple sandwich like this one to the next level.

What Is Halloumi?

Halloumi is a semi-firm cheese and is one of the best cheeses for cooking. Unlike most cheeses, it has a high melting point, which means it softens when heated but holds its shape instead of melting. When you pan-fry halloumi, the outside turns golden and slightly crispy, while the inside stays tender and chewy. It has a salty, savory flavor that makes it an excellent vegetarian addition to sandwiches, salads, and bowls.

Ingredients & Substitutions

• Halloumi: This salty cheese is the star of the sandwich. Slice it into ¼-inch thick pieces so it browns evenly. If you can’t find halloumi, bread cheese is a good substitute.
• Pesto: Pesto adds a layer of flavor that ties everything together. Store-bought pesto works great here, but homemade basil pesto is always a bonus.
• Roasted red peppers: These add a touch of sweetness and a soft texture that balances the salty halloumi. Jarred roasted red peppers are quick and convenient.
• Spinach: A handful of baby spinach adds freshness and a little color. Arugula or mixed greens would also work well.
• Ciabatta or focaccia rolls: You want something sturdy with a chewy texture that can hold up to the fillings. Sourdough or a hearty sandwich roll can be used if needed.

Tips for the Best Halloumi

A few simple tips will make sure your halloumi turns out perfectly every time:

• Don’t overcrowd the pan. The slices need space to brown properly.
• Use medium heat. Too high and the outside browns before the inside warms.
• Pat dry if needed. Blot it with a paper towel before cooking.
• Serve right away. Halloumi is best when it’s warm and freshly cooked.

My Favorite Pesto

If you want to make homemade pesto, try my walnut pesto or parsley pesto. If you want to use store-bought pesto, I like Buitoni pesto, which is in the refrigerated section of the grocery store. If you find yourself with leftover pesto, try freezing it! Then you’ll always have some on hand.

More Vegetarian Sandwich Recipes

Craving more sandwiches? If you enjoy this recipe, try my broccoli sandwich, caprese grilled cheese, or tempeh sandwich.

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