Ingredients
4sliceslarge sourdough bread,(or 6 medium slices)
2ripe red tomatoes,medium-to-large
flaky sea salt,or kosher salt
6ozhalloumi cheese
¼cupextra-virgin olive oil,for frying
freshly ground black pepper
6tbspmayonnaise,or as needed
6tender green lettuce leaves
Preparation
Lightly toast each slice of bread, and set it aside.
Slice the tomatoes into thick rounds (a little over ¼-inch thick) and sprinkle them lightly with flaky salt or kosher salt. Set aside.
Slice the halloumi into ¼ inch wide strips no longer than the bread. Using a clean tea towel or paper towel, gently pat dry any pools of moisture on the cheese (less water means less splattering). Place the cheese near the stove.
In a medium skillet over medium heat, warm the olive oil over medium heat. Warm the oil enough so that a slice of cheese, once added, quickly starts bubbling around the edges.
Using kitchen tongs, carefully place slices of halloumi into the hot oil. Leave a little room around each piece of cheese so they don’t stick together. Cover the skillet to contain any splatters.
Cook the cheese for about 2 to 4 minutes until the undersides are deeply golden. Adjust the heat as needed.
Carefully flip each piece of cheese with the tongs, recover the skillet, and cook for about 2 to 4 minutes until the other side is deeply golden.
In the meantime, place a few paper towels on an empty plate or cutting board to absorb excess oil. Place each piece of cooked cheese onto the plate, sprinkle heavily with freshly ground black pepper, and let the cheese cool down a bit before handling.
To assemble the sandwiches, first spread mayonnaise generously over 2 slices of bread (if making two sandwiches) or 3 (if making three sandwiches).
Top each of the remaining plain slices of toast with 2 to 3 lettuce leaves. Top the lettuce with tomato slices, lightly overlapping them for full coverage.
Top the tomatoes with slices of cheese, again overlapping them for full coverage. Top with the remaining slices of bread, mayo side down.
Enjoy the sandwich whole, or use a sharp chef’s knife to slice them in half. These sandwiches are best served fresh but will keep for about 24 hours in the refrigerator.
