If you are a fan of BLTs, consider swapping the bacon for a popular fridge ingredient instead. It is just as tasty, affordable, and can be made in minutes.
The Classic BLT Gets a Twist
The BLT sandwich is a true British classic, appearing on countless pub and café menus across the country. The winning combination of salty, crispy bacon with fresh lettuce and juicy tomato makes it the ideal quick lunch that never disappoints.
However, if you are tired of the same old BLT and fancy mixing things up, there is a delicious alternative worth trying. Available in every supermarket, it is budget-friendly and a brilliant choice if you are looking to reduce your meat consumption. Food blogger Cookie and Kate shared her recipe online, and it involves swapping out the bacon for halloumi.
Why Halloumi Works
Halloumi, a Greek cheese, boasts a similar salty taste to bacon. When sliced thinly and fried in a pan, it becomes even more like bacon, especially when seasoned generously. On her blog, Kate wrote: "Pan-fried halloumi cheese turns deliciously crisp and golden on the outside, and leans more savory in flavor. It is a little chewy and somewhat salty. In other words, pan-fried halloumi makes a fine substitute for bacon, especially when showered with freshly ground black pepper while still hot."
Halloumi BLT Recipe
Here is everything you will need to make this recipe, which serves around two to three sandwiches.
Ingredients
- Four large or six medium slices of sourdough bread
- Two medium-to-large ripe red tomatoes
- Flaky sea salt
- Six ounces halloumi cheese
- Quarter cup extra-virgin olive oil, for frying
- Freshly ground black pepper
- Six tablespoons mayonnaise, or as needed
- Six tender green lettuce leaves
Method
Lightly toast each slice of bread and set aside. Cut your tomatoes into thick rounds, sprinkle lightly with flaky salt, and set aside. Cut the halloumi into quarter-inch strips no longer than your bread. Pat away any excess moisture from the cheese. Heat a pan over a medium flame and warm the olive oil, then carefully place the halloumi into the pan using tongs. Ensure there is enough space between each slice to prevent sticking.
Cook the cheese until the undersides turn a deep golden colour, roughly two to three minutes. Gently turn each piece of cheese over with the tongs, cover the pan again, and cook until the opposite side achieves the same deep golden colour, for an equal amount of time.
Lay a few sheets of kitchen roll on a clean plate or chopping board to soak up any excess oil. Transfer each piece of cooked cheese onto the plate, season generously with freshly ground black pepper, and allow the cheese to cool before touching it.
To build your sandwiches, begin by spreading mayonnaise liberally across two or three slices of bread, depending on how many you are preparing. Layer two to three lettuce leaves onto each of the remaining plain slices of toast. Arrange tomato slices on top of the lettuce, slightly overlapping them for complete coverage. Layer the cheese slices over the tomatoes, once again overlapping for full coverage. Finish with the remaining bread slices, mayo side facing down. Cut into portions and tuck in.
