Mushroom Halloumi Grilled Cheese
Imagine a cheesy grilled cheese with the deliciousness of grilled halloumi, garlicky mushrooms and that crust! You have to be drooling right? This is a a super easy recipe to make and so yummy- makes it perfect for a lunch because it’s ready in half an hour. The flavors just work so well together. I love making it on a sprouted or sourdough bread but you can use any bread you like. The sun dried tomato pesto is the secret ingredient in this recipe. You got to try it and see it for yourself.
Happy Cooking!
Servings: 2 sandwiches
Prep Time: 10 mins
Cooking Time: 20 mins
Total Time: 30 mins
Ingredients:
4 slices of Sourdough/sprouted bread or any bread of your choice
2-3 tbsp sundried tomato pesto
3-5 mushrooms sliced
4 halloumi cheese in slices
2-3 clove garlic chopped
1/3 cup mozzarella cheese
About 2 tbsp Butter as needed
Salt to taste
Pepper to taste
Chilli flakes to taste
1 tbsp Parsley chopped
Directions:
In a pan, add 1 tbsp of butter. Add in the chopped garlic and mushrooms and cook it on medium heat. Cook for about 4-7 mins, stirring frequently till they are well cooked.
Add in salt, pepper and chilli flakes as per taste and mix it in. Add the chopped parsley and mix. Keep aside.
Lightly grease the pan, keep it on low heat and add the halloumi slices to it. Once one sides starts browning flip it over. Let each side cook for 1 minute and flip them over. Both sides should be well cooked. Keep aside.
Assemble: Spread sun-dried tomato pesto, on both the slices of bread. Spread half of the mushrooms on one side. Place 2 slices of halloumi on the other side. Top it off with mozzarella cheese.
Warm a griddle. Place the buttered side face down. Spread butter on the top of the sandwich.
Keeping the flame on low cook the sandwich and flip it over to brown both sides evenly and cheese melts. Press down as you cook.
Serve warm and enjoy!
Notes/Tips:
You can use store bought sun dried tomato pesto or make your own. I have a recipe here.
Do not overcook the halloumi and dry it out.
You can add other veggies like corn, zucchini, etc to the mushrooms.
You can make the mushrooms and keep from before but not the halloumi. Grill the halloumi when you’re ready to eat or it will dry out and become chewy.
