Air Fryer Crispy Halloumi and Watermelon Sandwich

Name: Air Fryer Crispy Halloumi and Watermelon Sandwich
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 8 oz (225 g) halloumi cheese, cut into ¼-inch (6 mm) thick slices; 1½ cups (225 g) seedless watermelon, cut into ¼-inch (6 mm) thick slices, then into rectangles roughly 2×3 inches (5×7.5 cm); 4 slices (120 g) sourdough bread, each about ½ inch (1.3 cm) thick; ⅓ cup (60 g) crumbled feta cheese, crumbled; ⅓ cup (10 g) fresh mint leaves, roughly torn; 2 tbsp (30 ml) extra-virgin olive oil; 1 tbsp (15 ml) fresh lemon juice; ½ tsp (2½ ml) honey (optional); to taste kosher salt and cracked black pepper

From the MyKitchenBank Kitchen

A vibrant Mediterranean sandwich featuring crispy air-fried halloumi cheese with sweet watermelon, fresh mint, and a tangy feta spread on toasted sourdough. The contrast of warm, salty cheese against cool, juicy watermelon creates an unexpectedly delicious combination with bright, herbaceous notes. Ready in under 20 minutes, perfect for lunch or a light dinner.

Prep: 10 min
Cook: 8 min
Wait: 1 min
Total: 19 min
Makes: 2 sandwiches

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Steps

Before you start

Preheat your air fryer to 400°F (200°C)
Choose a firm, ripe watermelon section and a block of halloumi at room temperature for the best results
Have all ingredients prepped and within arm's reach—the halloumi cooks quickly

1
Make the feta spread
- In a small bowl, combine the crumbled feta cheese with 1 tablespoon (15 ml) of the olive oil, the lemon juice, and honey if using.
- Mash gently with a fork until you have a chunky, spreadable paste.
- Season with a pinch of salt and pepper.
- Set aside.
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Ready when: feta is roughly mashed and combined with oil and juice
Tip: Don't over-mash the feta—you want some texture. A chunky spread tastes better than a smooth paste.
2
Prep halloumi for air fryer
- Pat the halloumi slices dry with a paper towel.
- Lightly brush both sides with the remaining 1 tablespoon (15 ml) olive oil, then season with a small pinch of salt and pepper.
- The cheese doesn't need much seasoning—halloumi is naturally salty.
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Ready when: slices are lightly coated and evenly oiled
Tip: Drying the cheese prevents spluttering in the air fryer and helps it crisp more evenly.
3
Air fry the halloumiOven 400°F / 205°C
- Arrange the oiled halloumi slices in a single layer in the air fryer basket (do not overlap).
- Air fry at 400°F (200°C) for 6–8 minutes, shaking the basket gently halfway through.
- The cheese should be deep golden brown and crispy on the edges while still slightly soft inside.
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Ready when: halloumi is deep golden with crispy, bubbly edges; still tender in the center
Tip: Don't skip shaking the basket—this ensures even browning on both sides. If your air fryer runs hot, check at 5 minutes.
4
Toast the breadOven 400°F / 205°C
- While the halloumi cooks, place the sourdough slices directly in the air fryer basket (you can do this alongside the cheese if your fryer has space, or after).
- Toast at 400°F (200°C) for 2–3 minutes until golden and crisp on the outside but still slightly tender inside.
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Ready when: bread is golden brown and crisp when tapped
Tip: Toast the bread just before assembly so it's still warm and crispy when you build the sandwich.
5
Assemble the sandwiches
- Spread the feta mixture generously on one side of each of the 4 toasted sourdough slices.
- Layer 2–3 crispy halloumi slices on 2 of the bread slices (the bottom halves).
- Top with watermelon slices (about 6–8 pieces per sandwich, arranging them in a single overlapping layer), then scatter the torn mint evenly over the watermelon.
- Cap each sandwich with the remaining feta-spread bread slices, feta side down.
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Ready when: sandwiches are fully assembled with all layers in place
Tip: If the bread cools too much before you're ready to eat, give it a quick 10-second warm-up in the air fryer. Work quickly so the halloumi stays warm.
6
Rest and serve
- Let the sandwiches rest for 1 minute before eating so the cheese stays warm and the watermelon juice doesn't immediately soak into the bread.
- Cut diagonally if desired and serve at once.
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Ready when: sandwich is ready to eat when halloumi is still warm and all components are in place
Tip: If you're making these ahead and the halloumi cools, reheat it alone in the air fryer for 2–3 minutes before reassembling.

Good to know

Tips

This sandwich is all about contrast—warm crispy halloumi against cool juicy watermelon. Don't skip the toasting step; it gives the bread structure to handle the moisture.
If your watermelon is releasing a lot of juice, pat the slices dry with a paper towel after cutting. This prevents the bread from getting soggy.
For a spicy kick, add a tiny pinch of smoked paprika or sumac to the feta spread, or layer in a few thin slices of fresh red chilli.
This sandwich is best eaten with your hands—expect some watermelon juice to drip. Have napkins nearby and eat it over a plate or bowl.

Storage & reheating

Best eaten immediately while the halloumi is warm and crispy and the bread is toasted. Leftover components (feta spread, watermelon, mint) can be refrigerated separately in airtight containers for up to 2 days. Store halloumi and bread in separate containers at room temperature for up to 4 hours before serving. Reassemble when ready to eat and reheat the halloumi in the air fryer for 2–3 minutes at 350°F (175°C) if needed. Do not refrigerate the assembled sandwich.

Substitutions

halloumi cheese → thick slices of mozzarella (about ½ inch / 1.3 cm thick) or paneer. These will crisp similarly in the air fryer, though mozzarella will be less salty. Cheese that melts slightly will still work; paneer will remain firmer.
crumbled feta cheese → ricotta salata, grated or crumbled, or a drizzle of labneh mixed with lemon and olive oil. Ricotta salata is less tangy; labneh adds creaminess. Both pair well with the watermelon.
fresh mint leaves → fresh basil leaves (torn) or a mix of basil and parsley. Basil will add an herbaceous note that's equally refreshing; avoid dried mint as it can taste musty.
sourdough bread → ciabatta, focaccia, or thick-cut rustic white bread. Choose bread with enough structure to hold the wet watermelon without falling apart; avoid soft sandwich bread.