I have discovered the most epic cheese! Cheese.com (yes that is a real site) describes Halloumi cheese as: “a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, although these days cow’s milk is also used. Its texture is similar to that of mozzarella or thick feta, except that it has a strong, salty flavour imbibed from the brine preserve. Cooking the Halloumi removes all its saltiness and empowers it with a creamy texture. Since the cheese has a high melting point, it can be easily fried or grilled.”
It’s an amazingly transversal cheese that can be used in kabobs, salads, or in this case, sandwhiches. Because of the cheeses texture it can be used almost as a meat substitute. This is a simple recipe I created that pretty much only requires assembly.
The cheese only needs to be seared in a pan on medium heat, no oil or seasoning is necessary but if you want add some paprika or another spice if you like. Grilling the cheese in the same pan as the onions add some extra flavor as well!