THE TRADITIONAL CYPRUS SANDWICH WITH HALLOUMI,
ONIONS AND TOMATO
• one pocket bread bread or 1 wedge roll
• 4slices halloumi cheese
• 1tablespoon vegetable oil
• 1⁄4onion, unclothed and sliced
• 1⁄2large contemporary tomato, sliced
• 1⁄4fresh lemon
• fresh oregano leaves (Rigoni leaves)
• lettuce leaf, to serve
• black olives, to serve
Put a pair of teaspoons of the vegetable oil
into a frypan and cook the onions over a medium heat till soft and slightly
colored, set aside.
Put the remaining one teaspoon of oil into the
frypan and fry the halloumi slices over a medium to high heat on either side,
till golden brown and tender round the edges.
Cut the roll in half,
and place the halloumi slices on one half and then squeeze the lemon juice over
the cooked cheese slices. Sprinkle a few oregano leaves over the cheese before
adding the sliced tomatoes and cooked onions.
Place the opposite 1/2 the roll on prime of the
cheese and therefore the filling. Gently press the 2 halves along.
Put the crammed roll into a pre-heated griddle,
Panini, patron saint Foreman or sandwich grill for concerning a pair of
minutes, or till the bread roll is crisp and golden brown.
Serve straightaway with contemporary lettuce
leaves and some of black olives — and do not forget the ice cold Keo or Efes