Halloumi Sliders

Hot Honey Halloumi Sliders

4.7

(3)

3 Reviews

These party-ready Hawaiian roll sliders are filled with Calabrian chile–marinated Halloumi, peppery arugula, and roasted red peppers.

Anna Theoktisto

Updated on May 14, 2024

Tested by

Julia Levy

HOT HONEY HALLOUMI SLIDERS close up — Photo:
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver

Active Time:

15 mins

Total Time:

35 mins

Servings:

4 to 6

F&W Test Kitchen recipe developer Anna Theoktisto builds these sweet and salty cheese sliders between two pillowy slabs of Hawaiian rolls for an easy-to-assemble party dish. Layers of arugula and roasted red bell pepper bring bright, punchy, peppery flavor, while the Calabrian chile–marinated cheese adds spicy and fruity notes.

Feel free to sear the Halloumi, which holds its shape when cooked, a few hours in advance and bake the sandwiches just before serving. This makes them even more party-friendly!

Frequently Asked Questions

What does Halloumi taste like?

Halloumi is a firm Cypriot cheese that’s salty and reminiscent of a cheese curd in texture. What makes it particularly special is that it has a very high melting point. This means it holds up to heat well and won’t lose its shape when cooked.
What goes well with Halloumi?

Sweet things, acidic things, spicy things — all of these flavors help counter and complement the naturally salty flavor of Halloumi.

Notes from the Food & Wine Test Kitchen

In a pinch, you can use dried oregano instead of fresh. Replace the two teaspoons of fresh oregano with a scant one teaspoon of dried oregano.

Make ahead

The Halloumi can be marinated and seared one to two hours ahead of time and placed on the bread to toast in the oven when ready to serve.

Suggested pairing

Try a balanced California Chardonnay, such as Ramey Russian River Valley.

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Ingredients

1 (12-ounce) package Hawaiian sweet rolls (such as King’s Hawaiian)
1/4 cup honey
1 1/2 tablespoons fresh lemon juice
2 teaspoons fresh oregano
1 1/2 teaspoons chopped jarred Calabrian chiles
Pinch of kosher salt
1 pound Halloumi cheese, cut into 12 (1 3/4- x 1/2-inch) planks
2 tablespoons extra-virgin olive oil, divided
1 cup drained jarred roasted red bell pepper strips
1 packed baby cup arugula

Directions

Preheat oven to 350°F. Split slab of rolls crosswise using a long serrated knife. (Do not pull rolls apart.) Place bottom half, cut side up, on a parchment paper–lined baking sheet. Place top half, cut side down, on the same baking sheet beside the bottom half of rolls. Set baking sheet aside.
Whisk together honey, lemon juice, oregano, chiles, and salt in a large bowl. Add cheese; toss to coat. Let stand at room temperature for 10 minutes or up to 2 hours.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Transfer cheese to skillet, reserving honey mixture in bowl. Cook cheese until deeply browned on both sides and slightly crisp at the edges, 3 to 4 minutes per side.
Place cheese evenly on bottom half of rolls; brush cheese and rounded top half of rolls generously with about 3 tablespoons reserved honey mixture. Bake in preheated oven until cheese is warmed through and buns are toasted, about 15 minutes.
Whisk remaining 1 tablespoon oil into reserved honey mixture in bowl. Add red pepper strips; toss to coat. Arrange peppers on top of cheese. Top with arugula; sandwich with top buns. Cut into individual rolls, and serve warm