21/07/2017 09:44 BST | Updated 21/07/2017 09:44 BST

Open Grilled Halloumi Sandwich With Balsamic Reduction


This open grilled halloumi sandwich is perfect for little ones over the school holidays, summer picnics and garden parties.


Ingredients (for 4 slices)

For the balsamic reduction

250ml of Modena balsamic vinegar

2 tablespoons of an unrefined sweetener, I use honey but you could also use coconut sugar or maple syrup.

For the open sandwiches

200g of good quality halloumi cheese, sliced.

4 slices of rye bread or gluten free bread

A handful of garden leaves

2 large salad tomatoes, sliced

2 fresh chillis, de-seeded and sliced

A handful of fresh chives, diced

a sprig of fresh coriander.


Start by making the balsamic reduction by adding vinegar and honey to a medium sized pan. Bring to a simmer over a medium high heat then adjust to a low heat for around 10-15 minutes whilst the liquid thickens and reduces.

Keep an eye on the syrup - you don't want it to burn. Reduce until you reach your desired thickness and then store in a glass bottle.

For the open sandwiches, start off my heating the grill. Line a baking tray with foil and place on your halloumi slices. Grill until golden brown - which should take around 3-4 minutes.

Lightly toast your bread and then top with leaves, tomatoes, halloumi, chilli and chives.

Drizzle a generous helping of balsamic.

Finish off with a sprinkle of freshly ground black pepper and the coriander leaf as garnish.

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