Haloumi makes a great grilled cheese sandwich.
Haloumi, the Cypriot sheep’s milk cheese flavored with mint, is one of the best grilling cheeses in the Mediterranean. Over the years, I’ve used it a lot in many different ways. What follows are two variations on the grilled haloumi theme, one a double-decker grilled haloumi cheese sandwich and the other a haloumi souvlaki. Both dishes are paired with fruit, grapes and raisins respectively. Both have a spritz of ouzo, which is a beautiful counterbalance to the somewhat salty flavor of the cheese. You can make a main-course dinner out of the sandwich if you accompany it with a good salad. The skewers are great for a dinner party.
Double-Decker Grilled Haloumi and Raisin Bread Sandwiches with Ouzo-Fired Grapes
We make a variation of this dish at Pylos, where I am consulting chef. The original recipe comes from my book, Mediterranean Grilling.
For 4 servings
12 half-inch thick slices whole wheat, walnut or raisin-walnut bread
8 ¼-inch thick slices haloumi cheese, about one pound
6 tablespoons butter, softened
4 tablespoons pine nuts
1 ½ cups seedless red grapes, halved
½ cup anise-flavored liqueur, such as ouzo or Sambucca
2 tablespoons chopped fresh mint
Light the grill to medium.
Remove the crusts from the raisin-walnut bread and cut each slice to the same size as the haloumi slices. Spread half a teaspoon of the softened butter on both sides of each slice of bread. Grill the bread lightly on both sides, for about 2 – 3 minutes total. Place the haloumi on the barbecue, too, and grill it on both sides until it begins to melt, about 5 minutes, turning once.
Remove cheese and bread slices and assemble the sandwiches: Place one slice of haloumi on a slice of toasted bread, place a piece of bread on top and repeat to make a double decker sandwich. Set aside for a few minutes.
Place a cast iron or nonstick skillet with a flame-proof handle on the grill. Have your serving plates ready and nearby. Brown the pine nuts in the dry skillet for 2-3 minutes, shaking the pan back and forth to avoid burning the nuts. Add the remaining butter. When it melts, add the grapes and liqueur carefully, with your face and head away from the barbecue in case the liqueur flames up. Cook on the grill for 4-5 minutes until the alcohol cooks off. Toss in the mint.
Place the sandwiches back on the grill for a few seconds, just to warm through. Place one sandwich in the center of each plate, cutting in half diagonally if desired, and pour the liqueur-grape mixture on top. Serve immediately.
