Halloumi grilled cheese

Before I get into today’s post, a milestone has been reached.  In just 30 posts, we have reached 1000 page views.  That’s a little over 33 views per post.  I’m really, really happy about that.  And we’ve added a 13th country recently, so that’s good too :)  Here’s to 2000 page views!

Today, we have a review and a recipe all in one, Constant Readers.  As you know, I do most of my cheese shopping at Sobeys.  While I was there one day last week, I came across Halloumi grilling cheese.  I was very excited as I had found a cheese made for grilled cheese!  Oh happy day!

Halloumi is a semi-hard cheese made from a mixture of goat’s milk and sheep’s milk.  It sometimes also has cow’s milk.  It comes from Cyprus.

I brought it home and waited anxiously to be able to try it.  I looked up grilled cheese recipes that went above and beyond the usual, I thought about which bread I wanted to use.  Serious planning went into this.

I finally decided on a Halloumi, bacon and tomato grilled cheese on rye bread with a side of sour cream and onion chips.

So how was it?  Here are my thoughts, presented in chronological order as they happened…

-As I’m looking up recipes:  “Wait, this cheese isn’t for grilled cheese, it’s for actual grilling.  Hope it turns out ok”.

-As I construct the sandwich:  “Oh man, this looks amazing.  This was a great idea.”

-As I take it out of the pan:  “Just right.  This is going to be good”.

-As I cut it:  “Perfection on a plate!”

-As I take my first bite:  “Oh, this is really rubbery.  Almost like cheese curds.  I don’t think it melted enough”.

-As I take my second bite:  “And all I taste is bacon and tomato.  Probably should have tried it by itself first”.

-As I take my third bite: “It says there’s supposed to be jalapenos in here.  They must be hiding.  Hiding Halloumi jalapenos”.

So in conclusion, grill the Halloumi.  And if you don’t grill it and try to put it in a grilled cheese sandwich be prepared for it not to melt much.  And don’t put bacon and tomato on it the first time.  But definitely use rye bread.  In fact, I think I’m going to use that for all my grilled cheeses from now on.

The actual recipe?  Oh, here you go…

- Butter one slice of bread and stick in pan butter-side down
- Add desired ingredients
- Put another slice of bread on top
- Butter top side of top slice
- Grill in pan until ready

Stay cheesy!

Captain Cheese