Halloumi Panini with Roasted Tomato and Za'atar
Golden seared halloumi, jammy roasted cherry tomatoes, fresh basil and a drizzle of honey are pressed between za'atar-brushed sourdough slices until crisp outside and gooey inside. Salty, sweet, herby and fully vegetarian.
- Prep
- 21 min
- Cook
- 41 min
- Wait
- 2 min
- Total
- 1 hr 4 min
- Makes
- 4 paninis
Steps
Before you start
- Halloumi is packed in brine, so slice it and pat it very dry. Wet cheese spits and won't brown.
- Roast the tomatoes first (about 25 minutes). You can do the halloumi and bread prep while they roast.
- Use sturdy sourdough sliced about ½ inch (1.5 cm) thick. Thin slices tear, and thick ones don't crisp through.
- Halloumi is salty, so the tomatoes are seasoned lightly. Don't add extra salt to the sandwich.
Season the tomatoesOven 400°F / 205°C
- Position a rack in the center of the oven and heat to 400°F (200°C).
- On a rimmed baking sheet, toss the halved cherry tomatoes, smashed unpeeled garlic cloves, 1 tablespoon olive oil, the salt and the black pepper.
- Spread the tomatoes cut-side up in a single layer with a little space between them.
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Ready when: Tomatoes sit cut-side up in one even layer.
Tip: Cut-side up keeps their juices in the tomato so they concentrate and caramelize instead of stewing.
Roast until jammyOven 400°F / 205°C
- Roast at 400°F (200°C) for 22 to 25 minutes, without stirring, until the tomatoes have collapsed and wrinkled, the edges are browned in spots, and the juices on the pan have thickened to a syrup.
- Set the pan on a rack to cool slightly.
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Ready when: Tomatoes are collapsed with browned edges and thick, syrupy juices.
Tip: If the pan juices look watery, give the tomatoes 3 to 5 more minutes. Wet tomatoes make soggy paninis.
Slice and dry halloumi
- While the tomatoes roast, drain the halloumi and cut the block into 12 slices about ⅓ inch (8 mm) thick.
- Press both sides of each slice firmly with paper towels until no surface moisture remains.
- Sprinkle 1 tablespoon of the za'atar evenly over both sides of the slices.
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Ready when: Slices feel dry to the touch and are evenly coated with za'atar.
Tip: Wet halloumi steams and sticks to the pan instead of searing.
Make za'atar oil
- In a small bowl, stir together 3 tablespoons olive oil and the remaining 1 tablespoon za'atar.
- Let it sit while you prepare everything else so the herbs soften and the flavors bloom.
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Ready when: Oil looks speckled with herbs and sesame seeds.
Tip: Stir again right before brushing, as the za'atar settles to the bottom.
Sear the halloumi
- Heat a 12-inch (30 cm) grill pan or heavy skillet over medium-high heat for 2 minutes.
- Add half the halloumi slices in a single layer with no overlap.
- Cook 2 minutes per side without moving them, until deep golden with dark grill marks.
- Transfer to a plate and repeat with the remaining slices.
- No oil is needed.
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Ready when: Slices release easily from the pan and are deep golden with grill marks on both sides.
Tip: If a slice sticks, give it another 20 to 30 seconds. It releases once the crust forms.
Mash the tomatoes
- Pick the garlic cloves out of the tomatoes, squeeze the soft flesh from the skins into the pan, and discard the skins.
- Roughly mash the garlic into the tomatoes and pan juices with a fork to make a chunky, spreadable jam.
- Stir in the crushed red pepper flakes if using.
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Ready when: Tomatoes form a thick, chunky jam with no whole tomatoes left.
Assemble the paninis
- Lay the 8 bread slices on a board.
- Brush one side of each with the za'atar oil; these become the outsides.
- Flip 4 slices oil-side down.
- Spread each with about 2 tablespoons of the tomato jam, then top with 3 halloumi slices, 1 teaspoon honey drizzled over the cheese, and a handful of basil leaves (about 5 g).
- Close with the remaining slices, oil-side up.
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Ready when: Each sandwich has even layers and the oil is brushed to the edges of the bread.
Tip: Keep the jam off the crust edges so it doesn't leak and burn in the press.
Press until crisp
- Heat a panini press or clean skillet over medium heat.
- Cook the sandwiches 2 at a time.
- Close the press, or press down in a skillet with a heavy pan, for 4 minutes.
- If using a skillet, flip after 2 minutes and press another 2 minutes.
- Cook until the bread is deep golden and crisp and the halloumi is soft and warm throughout.
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Ready when: Bread is deep golden with grill marks and feels crisp when tapped.
Tip: Keep the heat at medium. Too hot and the bread burns before the cheese softens.
Rest and serve
- Move the paninis to a board and let them rest for 2 minutes so the filling sets.
- Slice each in half on the diagonal with a serrated or sharp knife and serve while hot.
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Ready when: Filling holds together when sliced.
Tip: Serve right away: halloumi turns firm and rubbery as it cools.
Good to know
Tips
- Pat the halloumi very dry before it touches the pan. This is the biggest factor in getting a golden crust.
- Don't skip the thick, syrupy tomato jam. Overly wet tomatoes make soggy bread.
- Brush the oil all the way to the edges of the bread for an evenly crisp, golden crust.
- Add a handful of arugula with the basil for a peppery bite, or serve with a lemony green salad.
Make ahead
"Roast and mash the tomatoes up to 3 days ahead and refrigerate in an airtight container. Bring to room temperature before assembling. Slice the halloumi up to 1 day ahead and keep it wrapped in the fridge. Sear and press just before serving."
Storage & reheating
Best eaten right away. Refrigerate leftover pressed paninis in an airtight container for up to 2 days; reheat in a skillet over medium-low heat for 3 to 4 minutes per side, or in a 350°F (175°C) oven for 8 to 10 minutes, until the bread is crisp and the cheese is soft. Not recommended for freezing, as the halloumi turns rubbery. Leftover roasted tomatoes keep in the fridge for 3 days or in the freezer for 2 months.
Substitutions
- halloumi cheese → Kefalograviera, kasseri or firm paneer. Any firm cheese that holds its shape when seared works. Paneer is milder, so add a pinch more salt to the tomatoes.
- za'atar → 1 tsp dried oregano, 1 tsp toasted sesame seeds and ½ tsp ground sumac. Makes about 2 tbsp total; use ½ of it for the oil and ½ for the cheese, as in the recipe.
- honey → Hot honey or pomegranate molasses. Hot honey adds heat. Use 1 tbsp pomegranate molasses for a tangier, less sweet sandwich.
- sourdough bread → Ciabatta or thick-sliced country bread. Use bread with a sturdy crumb so it crisps without collapsing under the press.