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Preheat a grill pan or outdoor grill to medium-high heat (approximately 400°F). Brush the halloumi slices and red bell pepper strips lightly with 1 tablespoon of olive oil.

Grill the halloumi slices for 2-3 minutes per side, or until golden brown with distinct grill marks. Set aside.

Grill the red bell pepper strips for 3-4 minutes per side, or until tender-crisp and slightly charred. Set aside.

Lightly brush the cut sides of the ciabatta rolls with the remaining 1 tablespoon of olive oil. Place them cut-side down on the grill for 1-2 minutes, or until lightly toasted.

Assemble the sandwiches: On the bottom half of each toasted ciabatta roll, layer a handful of arugula, followed by the grilled halloumi, grilled red bell pepper, and thinly sliced red onion. Drizzle with balsamic glaze and sprinkle with black pepper.

Top with the other half of the ciabatta roll and serve immediately.


Preheat a grill pan or outdoor grill to medium-high heat (approximately 400°F). Brush the halloumi slices and red bell pepper strips lightly with 1 tablespoon of olive oil.

Grill the halloumi slices for 2-3 minutes per side, or until golden brown with distinct grill marks. Set aside.

Grill the red bell pepper strips for 3-4 minutes per side, or until tender-crisp and slightly charred. Set aside.

Lightly brush the cut sides of the ciabatta rolls with the remaining 1 tablespoon of olive oil. Place them cut-side down on the grill for 1-2 minutes, or until lightly toasted.

Assemble the sandwiches: On the bottom half of each toasted ciabatta roll, layer a handful of arugula, followed by the grilled halloumi, grilled red bell pepper, and thinly sliced red onion. Drizzle with balsamic glaze and sprinkle with black pepper.

Top with the other half of the ciabatta roll and serve immediately.
