This peach halloumi sandwich is the perfect combination of sweet, salty, and subtly spicy. Made with grilled peaches and halloumi, this is a great summer lunch recipe!
Introducing my new favorite summer sandwich: peach and halloumi with spicy smashed cucumbers on ciabatta! If you're unsure about this flavor combination, hang with me for a second.
The sweetness of grilled peaches paired with salty halloumi and crisp, crunchy, spicy cucumber, is unmatched.
I started making this honey-baked halloumi last summer and I've been in love with it ever since. If you're new to halloumi, it's a "squeaky" cheese that's very salty. It holds its structure when baked and fried, so it's a great option for vegetarian sandwiches.
This recipe is part of my Peach Week series! The other recipes in this series are Peach Pita Pizza, Quinoa Peach Salad, Peach Salad Dressing, Peach BBQ Chickpeas, Peach Pancakes, and Peach Coffee Cake.
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Ingredients
- Peaches: Fresh, ripe summer peaches! Any variety works here. I keep the skin on the peaches so that keep their structure.
- Halloumi: I find this in the specialty cheese section by paneer and feta. It's sold in block form.
- Ciabatta: Perfect for grilled sandwiches! Of course, any variety of bread works here.
- Cucumbers, chili garlic sauce, and rice vinegar: This is inspired by oi muchim (Korean cucumber salad), however the ingredients I'm using are not traditional in that I'm just similar flavors/ingredients that I typically have on hand, and I'm leaving out a few others. Oi muchim typically uses gochugaru (Korean red chili flakes) and I'm using chili garlic sauce by Huy Fong which is Vietnamese.
Sambal oelek or sriracha are fair swaps for the heat of chili garlic sauce, because the main thing we're going for here is spice. - Arugula: I call this spicy lettuce. It just adds a little extra peppery "something" that typical romaine doesn't.
Grilled halloumi and peaches
I use a grill pan to grill the peaches and halloumi because it's an easy way to get char marks without going to the trouble of grilling.
If you're already grilling, I recommend making the peaches and halloumi on the grill. Halloumi is firm and grills well without melting, so you don't have to worry about it falling through the grates.
No grill pan or grill? No problem. Just cook the peaches and halloumi in a hot skillet until golden. They won't have grill marks but it's still important to heat up the ingredients.
Cassidy's tips
- I recommend removing the seeds from the cucumbers. This keeps the sandwiches from becoming soggy.
- After slicing the cucumbers into ¼-inch half moons, mash them with a potato masher or a fork. I learned this method from this recipe for Spicy Korean Cucumber Salad, though I don't follow her method of draining/squeezing the cucumbers.
- I use this cast iron grill pan to add sear marks to the peaches and halloumi. An outdoor grill also works, of course, but I find the grill pan very practical.
- Adjust the cucumber salad to taste. When testing my spicy peanut noodles I found that chili garlic sauce spiciness varies very widely by brand. Start small and add more, to taste. I recommend serving the cucumbers with a slotted spoon or fork to avoid a soggy sandwich.
- Maybe it's because I spent my formative years in the South, but I swear by a spread of mayonnaise on the ciabatta after toasting. Just a little hint of creaminess adds a lot to the sandwich. If you have Kewpie mayo I bet it would be really good here.
- Grill the ciabatta! Or toast it. It's up to you, just don't skip this part.
Storage notes
- The cucumber salad keeps well in the fridge for 3-4 days.
- I recommend assembling the peach and halloumi sandwiches just before serving them, as very ripe peaches can lose their structure a bit after grilling.
More vegetarian sandwiches
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Recipe
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Peach Halloumi Sandwich
Equipment
- grill pan optional but recommended; see notes
Ingredients
- 8 ounces halloumi
- 2 small peaches or 1 medium peach
- 1 medium cucumber
- 1 tablespon rice vinegar
- 1 tablespoon chili garlic sauce
- 1 teaspoon honey
- ¼ teaspoon kosher salt
- 2 pieces ciabatta sliced
- olive oil as needed
- mayonnaise optional
- 2 handfuls arugula
Instructions
- Thinly slice the peaches. I recommend leaving the skin on so that the peaches keep their structure during grilling. Thinly slice the halloumi. Set aside.
- Slice the cucumber in half from tip to tip. Scrape out the seeds. Slice each half into ¼-inch pieces. On a cutting board or in a wide-bottomed bowl, mash the cucumber with a potato masher or heavy-bottomed glass so that they are tenderized and slightly broken down.
- Add the rice vinegar, chili garlic sauce, honey, and salt. Toss to combine. Taste and adjust as needed, adding extra chili garlic sauce for more spice or more rice vinegar for extra acidity. Set aside.
- Heat a grill pan or grill over medium-high heat. Once hot, add the peaches and halloumi. Cook on each side until charred, just a few minutes. I find tongs work best to flip the peaches and halloumi.
- Drizzle the ciabatta slices with olive oil. Toast on the grill pan for 2-3 minutes, until golden.
- (Optional) Spread mayonnaise on one piece of ciabatta. Use a slotted spoon or fork to top with cucumber salad, then layer with peaches, halloumi, and arugula. Best enjoyed immediately.
Notes
- Halloumi: I find this in the specialty cheese section by paneer and feta. It's sold in block form.
- This recipe makes 4 servings of cucumber salad. It's great enjoyed on its own or as a side with the halloumi sandwiches.
- Cucumber salad: This is inspired by oi muchim (Korean cucumber salad), but it is not at all meant to be a traditional recreation. Oi muchim typically uses gochugaru (Korean red chili flakes) and I'm using chili garlic sauce by Huy Fong which is Vietnamese. Sambal oelek and sriracha are good swaps if you don't have chili garlic sauce but want to keep the spicy aspect.
- No grill pan or grill? No problem. Just cook the peaches and halloumi in a hot skillet until golden. They won't have grill marks but it's still important to heat up and lightly cook the ingredients.
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