Ingredients:

  • 8.8 oz halloumi cheese, sliced into 1/2 inch thick rectangles
  • 2 large ciabatta rolls
  • 4 tbsp extra virgin olive oil
  • 1/2 cup fresh mint leaves, finely chiffonaded
  • 1/2 cup flat-leaf parsley, minced
  • 1 clove garlic, microplaned
  • 1 tsp lemon zest
  • 1/2 cup wild arugula
  • 1 large heirloom tomato, sliced thick
  • 1 tbsp balsamic glaze
  • 1 pinch red chili flakes

Instructions:

  1. Prepare the Herb Bloom: In a small bowl, whisk together the extra virgin olive oil, mint, parsley, garlic, and lemon zest. Allow the mixture to sit at room temperature to infuse the oil with the herb's volatile compounds.
  2. Prepare the Halloumi: Pat the halloumi slices completely dry with paper towels to ensure a proper Maillard reaction.
  3. The Dry-Sear: Heat a cast iron skillet over medium-high heat. Place the dry halloumi slices directly into the pan without oil. Sear for 2-3 minutes per side until a deep mahogany crust forms.
  4. Toast the Bread: Briefly toast the ciabatta rolls in the residual heat of the pan until the surfaces are crisp but the interior remains soft.
  5. Assembly: Layer the bottom roll with wild arugula and a thick slice of heirloom tomato. Place the grilled halloumi on top. Spoon the herb infusion generously over the warm cheese. Finish with a drizzle of balsamic glaze and a pinch of red chili flakes before closing the sandwich.