Grilled Halloumi Blt Recipe

Mince the garlic finely or grate it. In a small bowl whisk together mayonnaise and Greek yogurt until smooth. Add the minced garlic, lemon juice, olive oil, a pinch of salt and pepper. Taste and adjust: add more lemon for brightness or more garlic for punch. Refrigerate until assembly (at least 10 minutes for flavors to meld).

Slice and pat dry

Slice the halloumi into 1/3-1/2 inch thick slabs. Pat slices dry with paper towels to remove excess moisture for better browning.

Grill

Heat a nonstick skillet or grill pan over medium-high heat and add 1 tsp olive oil. When the oil shimmers, add halloumi slices in a single layer (do not overcrowd). Cook 2-3 minutes per side until deeply golden brown and crisp edges form. Transfer to a plate and keep warm.

If using bacon: In the same skillet (or a separate pan) cook bacon over medium heat until crisp, 6-8 minutes, flipping as needed. Drain on paper towels. If using tempeh: slice tempeh into 1/4-inch strips, toss with 1 tsp soy sauce (optional) and 1/2 tsp olive oil, then pan-fry over medium heat 3-4 minutes per side until browned and slightly crisp. Keep warm.

Slice tomato into 1/4-inch rounds. Lightly season both sides with a pinch of salt and pepper; set aside for 2 minutes to macerate.

Butter the marble rye slices lightly (or brush with a little olive oil). Toast on a clean skillet or grill pan over medium heat until golden and crisp, about 1-2 minutes per side.

Spread about 1 tablespoon of garlic sauce on each bottom slice of toasted bread.

Layer on arugula (about 1/2 cup per sandwich), then 2-3 slices of grilled halloumi, followed by 3 slices of tomato, and the cooked bacon or tempeh (3 slices/strips). Top with a small handful (~1/2 cup) of pea shoots.

Spread another teaspoon of garlic sauce on the top slice of bread and close the sandwich. Press gently, slice in half, and serve immediately.

Serve warm. Optional: add a drizzle of extra virgin olive oil or a squeeze of lemon over the halloumi for brightness. Leftover garlic sauce keeps refrigerated up to 3 days.