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Grilled Halloumi, Watermelon and Prosciutto Panini

A riff on a BLT, but instead is layered with juice watermelon, crispy prosciutto and salty grilled halloumi cheese for the perfect summer sandwich

Ingredients

    • 8 slices of prosciutto
    • �� cup light mayo
    • 1 teaspoon lemon zest
    • 2 teaspoons lemon juice
    • 1 small watermelon (you will have leftovers)
    • ½ pound halloumi cheese1/2 cup arugula
    • 4 slices good-quality multi-grain brain, toasted

Directions

  1. Preheat oven to 375 degrees. Place prosciutto on a baking in one single layer. Bake until crispy, about 8 minutes. Be sure to watch carefully as it has a tendency to burn.
  2. In a small bowl, combine mayo, zest and lemon juice. Season with salt and pepper.
  3. Cut watermelon into ½ inch slices, make the pieces large enough to fit onto the bread in one single layer.
  4. Cut halloumi cheese into horizontal slices. Heat a medium non-stick pan to a medium heat. Add cheese, cook until golden brown on each side, about 1-2 minutes per side.
  5. Spread bread with mayo. Top with seared halloumi cheese, followed by water