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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (252g) Recipe makes 1 servings The following items or measurements are not included below: halloumi cheese |
||
| Calories 319 | ||
| Calories from Fat 146 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.2g | 24% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 10.6g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 316mg | 13% | |
| Potassium 356mg | 10% | |
| Total Carbohydrate 39.3g | 13% | |
| Dietary Fiber 4.1g | 16% | |
| Sugars 4.6g | ||
| Protein 7.0g | 14% | |
The Traditional Cyprus Sandwich With Halloumi, Onions and Tomato
By: French Tart
Jun 4, 2008
I first had one of these wonderful sandwiches just after I had moved to Cyprus; I remember sitting in an old, rundown taverna with a chilled Keo beer, whilst gazing out towards the deep blue Mediterranean Sea! Bliss! They are usually made in long, fat finger rolls, similar to hoagies or sub rolls, but you can also make them with pitta bread or other shapes of bread rolls. Halloumi is a traditional Cypriot cheese, which is still made locally by lots of Cypriot ladies - you often see the cheeses "hanging out to dry" in old, but hopefully clean (?) tights or stockings! Halloumi is an extremely good cheese for cooking, it maintains its shape and becomes toasty and slightly salty when fried or grilled. You can buy packs of good quality Cypriot Halloumi cheese in most supermarkets or in a delicatessen. It can last for up to ONE year when bought in a vacuum-sealed pack! Halloumi is the Greek Cypriot name for this cheese, the Turkish Cypriots call it Hellim - it is the same cheese however, and the best cheese is made with 100% sheep’s milk. You will find these sandwiches all over Cyprus in different guises, this is my favourite combination.
SERVES 1 , 1 Cyprus Sandwich
Ingredients
- 1 large finger roll or 1 pita bread or hoagie roll
- 4 slices halloumi cheese
- 1 tablespoon olive oil
- 1/4 onion, peeled and sliced
- 1/2 large fresh tomato, sliced
- 1/4 fresh lemon
- fresh oregano leaves (Rigoni leaves)
- lettuce leaf, to serve
- black olives, to serve
Directions
1
Put 2 teaspoons of the olive oil into a frying pan and cook the onions over a medium heat until soft and slightly coloured, set aside.2
Put the remaining 1 teaspoon of oil into the frying pan and fry the halloumi slices over a medium to high heat on both sides, until golden brown and crispy around the edges.3
Cut the roll in half, and place the halloumi slices on one half and then squeeze the lemon juice over the cooked cheese slices. Sprinkle a few oregano leaves over the cheese before adding the sliced tomatoes and cooked onions.4
Place the other half of the roll on top of the cheese and the filling. Gently press the two halves together.5
Put the filled roll into a pre-heated griddle, Panini, George Foreman or sandwich grill for about 2 minutes, or until the bread roll is crisp and golden brown.6
Serve immediately with fresh lettuce leaves and a handful of black olives -- and don't forget the ice cold Keo or Efes beer!
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- Course > Lunch/Snacks > Sandwiches
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > Asian > S.W. (Middle Eastern) > Turkish
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Broil/Grill
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Hot
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Picnic
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef #233624
On Sep 6, 2008
This is a great little sandwich. We ate ours on hoagie rolls and just loved it. I was a little skeptical at first with the ingrediants, but not to worry it is wonderful. It did take two grocery store trips to find the haloumi cheese but no big deal. I hollowed out the hoagie rolls just a little to make room for the layers and left off the olives. Loved it! Thanks for a great recipe.
From: Chef floWer
On Jun 17, 2008
Outstanding! I love Haloumi cheese. I used the variety that has the mint in the middle and was made the Cypriot traditional way. I kept to the recipe but I think I got the layering wrong, however this sandwich was so filling and very yummy, Thank you French Tart - Made for Zaar World Tour 4
From: Benthe (Danish)
On Jul 10, 2008
Made for Family Picks ZWT4 – I love Halloumi cheese, and this sandwich is both easy and so flavourful that you think it would have taken half the day to make. As Always from your kitchen, great recipes, thanks for sharing French Tart.
From: Chef #835884
On Jul 3, 2008
very good recipe unlike other cypriot recipes i have reviewed which don't sound cypriot at all. the hanging cheses are not halloumi actualy it's anari a whey cheese which comes after halloumi. halloumi is salted and embedded with mint and placed in brine for a little over a month. after that it's ready to be used, nowadays of one finds a good cheesemaker they store them in the freezer.
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