Stonefruit & Halloumi Sandwich

Test Kitchen-Approved

Photo by Noah Tanen

A summer sandwich designed to scratch the same itch as a BLT, but giving in-season nectarines their chance in the spotlight.

Ingredients

1 peach or nectarine, sliced thinly
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon honey
Neutral oil as needed
4 slices of bread, can use a crusty sourdough, soft milk bread, or sandwich bread
6 ounce halloumi cheese, sliced into 1⁄4 inch planks
6-8 leaves red leaf lettuce
Flaked sea salt and additional olive oil for dressing.

Step 1
Add the nectarine slices to a bowl with a pinch of salt and a little black pepper. Add the olive oil and honey before tossing to combine thoroughly. Set aside for at least 15 minutes and up to 6 hours. The nectarine will soften slightly and release some of its liquid in this time.
Step 2
Once ready to make the sandwich, set a cast iron skillet over medium-low heat. Add a little bit of oil and toast all the bread slices on both sides. Remove the bread from the pan and increase the heat to medium. Add a layer of oil to the pan and add the halloumi planks. Fry for 1-2 minutes until browned and crispy on one side. Flip and fry until golden brown on the other side. Remove from the pan and set aside.
Step 3
To assemble, add a layer of lettuce onto one slice of bread. Drizzle with olive oil and season with a pinch of flaked sea salt. Arrange the nectarine slices in an even layer, being sure to drizzle any accumulated juices left in the bowl. Add the fried halloumi slices, followed by the top slice of bread. Cut in half, plate, and enjoy!