This Mediterranean-inspired spin on grilled cheese is all about the halloumi: a semi-firm cheese from Cyprus that’s usually made with sheep and goat’s milk. This brined delight has a high melting point, so it stays intact to give your grilled cheese some gravitas. The hearty, salty flavors of the cheese are the ideal partner for tender baby spinach, which you cook down before mixing with plenty of fresh dill and lemon.
The Arnold®, Brownberry®, or Oroweat® Potato Sandwich Bun adds the perfect amount of sweetness, and—when it’s cooked in a dry pan—provides the griddled crunchiness any quality grilled cheese demands. Plus, its size and shape means there's more surface area for melted cheese. (And more cheese is always a good thing.)
I like serving it with a Greek salad loaded with plenty of cucumber, tomato, and feta for an easy, vibrant lunch. —Sarah Wharton
Test Kitchen Notes
This recipe is shared in partnership with Arnold®, Brownberry®, and Oroweat®. —The Editors
baby spinach, roughly chopped
kosher salt, divided
medium lemon, zested and juiced
fresh dill, chopped
Arnold®, Brownberry®, or Oroweat® Potato Sandwich Buns
halloumi cheese, thinly sliced
In a large skillet with a lid, heat the oil over medium. Add the spinach and 1/4 teaspoon salt, and cook until wilted and bright green, 3 to 4 minutes. Drain well and transfer to a medium bowl. Stir lemon zest and juice, dill, and remaining 1/4 teaspoon salt with the spinach. Wipe out skillet.
Divide the halloumi among the bottom buns. Top evenly with spinach mixture and add top buns.
Heat skillet over medium-low. Working in batches if needed, add sandwiches top-side down and press down lightly with a spatula. Cook, covered, until golden brown, 4 to 5 minutes. Flip sandwiches and continue cooking, covered, until warmed through and golden brown on second side, 4 to 5 minutes.
Slice each sandwich in half and serve immediately.
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