I don’t think I could deal that much halloumi at once since it tends to be on the salty side.
mstarrbrannigan
I’ve never actually tried it but it looks like it might add an interesting texture to the sandwich?
Le_Petit_Poussin
I’m about to drop some knowledge, Kemosabe.
Get some hot (and I mean hot) water — boiling. Use a kettle if you’ve got one. Or you can do it stovetop also.
Once it is boiling, then it off and then throw your halloumi in there. Let it sit for a minimum of 15 minutes. The longer the better. Overnight if best, 30 minutes is solid.
This will do several things:
1) Remove a lot of the salt
2) Soften the cheese
3) Soften the center thus allowing it to be meltable once you cook it (since the core temperature jumped near melting).
5 Comments
I don’t think I could deal that much halloumi at once since it tends to be on the salty side.
I’ve never actually tried it but it looks like it might add an interesting texture to the sandwich?
I’m about to drop some knowledge, Kemosabe.
Get some hot (and I mean hot) water — boiling. Use a kettle if you’ve got one. Or you can do it stovetop also.
Once it is boiling, then it off and then throw your halloumi in there. Let it sit for a minimum of 15 minutes. The longer the better. Overnight if best, 30 minutes is solid.
This will do several things:
1) Remove a lot of the salt
2) Soften the cheese
3) Soften the center thus allowing it to be meltable once you cook it (since the core temperature jumped near melting).
4) The silky and soft flavor will also shine if you add a few tomato slices or better yet — [Spanish style tomato purée](https://www.mediterraneanliving.com/pan-con-tomate-spain/) and add cheese instead of Serrano Ham.
Melt
I love halloumi and would destroy it in a grilled cheese, especially if hot honey is involved