Bruschetta Halloumi Sandwich

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Sunshine, soft breezes, and lazy afternoons.  Summer is here!  When summer hits, I start avoiding things.  Things like hot stoves, hot ovens, shoes, socks, and long pants.  Just to name a few.  I gravitate toward fresh tomatoes, fragrant basil, and crunchy garden carrots.  The tomatoes aren’t quite ready, but they’re getting there!

Speaking of tomatoes and basil, do you like bruschetta?  I do!  I make a very basic recipe during the summer that’s great over a slice of toasted bread, pasta, or grilled chicken.  Know what’s even better?  Cheese.  Especially cheese you can grill.  Halloumi is one of my favorite cheeses because you can slice it and grill it- it doesn’t get all melty and fall apart.  The texture is slightly squeaky, with a crisp outside and tender inside.  Really, it’s great stuff!  The kind I like to get is made from cows milk at Ballard Family Farms in Gooding, ID.  If you’re in the Boise area, look for it in the Co Op, Fred Meyer, or Albertsons with the specialty cheeses.

Hope you enjoy this lazy day recipe.  Happy summer!

Bruschetta Halloumi Sandwich

Serves: 2

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Bruschetta:

  • 1 large tomato, seeded and chopped
  • 1 Tbsp fresh basil, shredded
  • 1 Tbsp vinegar (I use a combo of half balsamic and half sherry vinegar)
  • 1 Tbsp olive oil
  • salt and pepper

Sandwich:

  • 4 sliced sturdy artisan bread (I used a whole grain bread)
  • 4 slices Halloumi cheese (Greek Grilling Cheese), sliced 1/3″ thick
  1. Make bruschetta by combining all ingredients.  Set aside.
  2. Preheat grill on low heat for about 10 minutes.  Place on the bread slices and cheese.  Cook 1-2 minutes, then flip and cook an additional 1-2 minutes.
  3. Carefully flip the cheese slice onto the toasted bread slice.  Top with a few spoonfuls of bruschetta, including a little of the juice from the bottom of the bowl.
  4. Repeat with the remaining bread, cheese and bruschetta.
  5. Eat while the cheese is still warm.
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