Halloumi, Arugula and Tomato Sandwiches

Preparation

1. Step 1

   Slice each block of halloumi into ½-inch-thick slabs. (You’ll want 3 or 4 pieces per sandwich, depending on the size of your bread and your halloumi.) Save the off cuts for grating into the salad later.

2. Step 2

   Cut the tomatoes into thin slices. (You’ll want 3 or 4 pieces per sandwich.) Season generously with salt and pepper.

3. Step 3

   Prepare the garlic-pepper mayo: In a small bowl, stir together the ¼ cup mayonnaise and the lemon juice and garlic powder. Season to taste with salt and pepper; set aside.

4. Step 4

   Prepare the Greek salad dressing: In a large bowl, whisk together the ¼ cup oil and the vinegar, lemon juice and oregano. Season to taste with salt and pepper; set aside.

5. Step 5

   Toast the bread: Spread a thin layer of plain mayonnaise on one side of each piece of bread. Working in batches, in a large nonstick skillet over medium-high, toast the bread, mayonnaise side down, until golden-brown underneath, 2 to 3 minutes. Transfer toasted bread to a large cutting board or baking sheet, toasted side down. Spread the garlic-pepper mayo on the untoasted side of the bread.

6. Step 6

   Cook the halloumi: Drizzle 1 to 2 tablespoons of olive oil into the skillet and heat over medium-high. Working in two batches, sear the sliced halloumi until golden brown, 2 to 3 minutes per side. Transfer to a plate, then squeeze some lemon juice on top.

7. Step 7

   Assemble the sandwiches: Add the arugula to the Greek dressing in the large bowl and toss to coat. Shingle the tomatoes onto the 4 pieces of bread topped with the garlic-pepper mayo, and then do the same with the halloumi. Top each with red onions and a handful of the dressed arugula; form sandwiches with remaining slices of bread, toasted sides up. Cut each sandwich diagonally and divide among plates.

8. Step 8

   For a side salad, divide the remaining dressed arugula among the plates and grate any remaining halloumi pieces on top. Serve with pickles.