Halloumi, Arugula and Tomato Sandwiches
In 2022, Jake Marsiglia and Costa Damaskos opened Baby Blues Luncheonette in Williamsburg, Brooklyn, to honor the historic diners and luncheonettes that closed during the pandemic, while paying homage to Mr. Damaskos’s Greek roots. One of the best ways they’ve incorporated this history and culture into their menu is through their HLT sandwich, a play on the classic American BLT that replaces bacon with halloumi cheese, seared until golden and crisp. They replace BLT’s standard lettuce with an arugula salad seasoned with a bright Greek vinaigrette, and round out the sandwich with red onions, juicy heirloom tomatoes and a garlic-pepper mayonnaise.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2(8-ounce) blocks of halloumi
- 3medium heirloom tomatoes
- Salt and pepper
- 8slices sourdough bread
- 5ounces baby arugula
- 1small red onion, halved and thinly sliced
- Pickles, for serving
- ¼cup mayonnaise (preferably Kewpie brand), plus more for toasting the bread
- 2teaspoons fresh lemon juice (from 1 lemon), plus more squeezed onto the halloumi
- ½teaspoon garlic powder
- ¼cup extra-virgin olive oil, plus more for cooking the halloumi
- 2tablespoons white vinegar
- 1tablespoon fresh lemon juice
- ¼teaspoon dried oregano
Instructions
Step 1
Slice each block of halloumi into 1/2-inch-thick slabs. (You’ll want 3 or 4 pieces per sandwich, depending on the size of your bread and your halloumi.) Save the off cuts for grating into the salad later.Step 2
Cut the tomatoes into thin slices. (You’ll want 3 or 4 pieces per sandwich.) Season generously with salt and pepper.Step 3
Prepare the garlic-pepper mayo: In a small bowl, stir together the 1/4 cup mayonnaise and the lemon juice and garlic powder. Season to taste with salt and pepper; set aside.Step 4
Prepare the Greek salad dressing: In a large bowl, whisk together the 1/4 cup oil and the vinegar, lemon juice and oregano. Season to taste with salt and pepper; set aside.Step 5
Toast the bread: Spread a thin layer of plain mayonnaise on one side of each piece of bread. Working in batches, in a large nonstick skillet over medium-high, toast the bread, mayonnaise side down, until golden-brown underneath, 2 to 3 minutes. Transfer toasted bread to a large cutting board or baking sheet, toasted side down. Spread the garlic-pepper mayo on the untoasted side of the bread.Step 6
Cook the halloumi: Drizzle 1 to 2 tablespoons of olive oil into the skillet and heat over medium-high. Working in two batches, sear the sliced halloumi until golden brown, 2 to 3 minutes per side. Transfer to a plate, then squeeze some lemon juice on top.Step 7
Assemble the sandwiches: Add the arugula to the Greek dressing in the large bowl and toss to coat. Shingle the tomatoes onto the 4 pieces of bread topped with the garlic-pepper mayo, and then do the same with the halloumi. Top each with red onions and a handful of the dressed arugula; form sandwiches with remaining slices of bread, toasted sides up. Cut each sandwich diagonally and divide among plates.Step 8
For a side salad, divide the remaining dressed arugula among the plates and grate any remaining halloumi pieces on top. Serve with pickles.