Grilled Halloumi Cheese Recipe

Halloumi cheese: A semi-hard, unripened cheese made from a mixture of goat's and sheep's milk, known for its high melting point and unique texture.

Olive oil: A staple in Mediterranean cooking, used here to prevent the cheese from sticking to the grill and to add a subtle flavor.

To achieve perfectly grilled halloumi cheese, ensure your grill pan is preheated to the right temperature. A medium-high heat will give you those beautiful grill marks and a golden brown crust without overcooking the cheese. Additionally, using a brush to apply the olive oil ensures an even coating, preventing the cheese from sticking to the pan and enhancing its flavor.

• halloumi cheese - Substitute with paneer: Paneer has a similar firm texture and can be grilled without melting.

• halloumi cheese - Substitute with firm tofu: Firm tofu can be marinated and grilled, providing a similar texture and a neutral flavor that absorbs marinades well.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil also has a high smoke point and a neutral flavor, ideal for grilling.

• Allow the grilled halloumi to cool completely before storing. This prevents condensation, which can make the cheese soggy.
• Place the cooled halloumi slices in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator. Grilled halloumi can be kept for up to 3-4 days.
• For longer storage, you can freeze the grilled halloumi. Lay the slices on a baking sheet lined with parchment paper and freeze until solid.
• Once frozen, transfer the halloumi slices to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the halloumi in the refrigerator overnight. Reheat in a grill pan over medium heat for a few minutes on each side until warmed through.
• Avoid microwaving the halloumi as it can become rubbery. Instead, opt for reheating in a skillet or oven for the best texture.
• Pair your reheated halloumi with fresh vegetables, fruits, or even a drizzle of honey for a delightful contrast of flavors.

• Oven Method: Preheat your oven to 350°F (175°C). Place the grilled halloumi on a baking sheet lined with parchment paper. Bake for about 5-7 minutes, or until the cheese is warmed through and slightly crispy on the edges.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the halloumi slices in the skillet and cook for 1-2 minutes on each side, until warmed through and slightly crispy.

• Microwave Method: Place the grilled halloumi on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds, checking frequently to avoid overcooking.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the halloumi slices in the air fryer basket in a single layer. Cook for 3-4 minutes, or until the cheese is warmed through and slightly crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the grilled halloumi on the toaster oven tray. Heat for about 5 minutes, or until the cheese is warmed through and slightly crispy.

• Broiler Method: Preheat your broiler on high. Place the halloumi slices on a broiler-safe pan. Broil for 1-2 minutes, watching closely to prevent burning, until the cheese is warmed through and slightly crispy.

• Grill pan: A flat or ridged pan used to cook the halloumi cheese, providing those beautiful grill marks and even cooking.

• Brush: Used to apply olive oil evenly on both sides of the halloumi slices.

• Tongs: Essential for flipping the halloumi slices without breaking them apart.

• Cutting board: A surface to slice the halloumi cheese into ½ inch thick pieces.

• Knife: Used to slice the halloumi cheese accurately.

• Plate: For serving the grilled halloumi immediately after cooking.

Preheat the grill pan: Preheat the grill pan while you prepare the halloumi cheese to save time.

Brush in advance: Brush the halloumi slices with olive oil before heating the pan to streamline the process.

Batch cooking: Cook multiple halloumi slices at once to reduce overall cooking time.

Use a timer: Set a timer for 2-3 minutes per side to ensure even cooking without constant checking.

Serve immediately: Have your serving dishes ready so you can serve the grilled halloumi right off the pan.