Fried Tomato and Halloumi “BLT”

This fried tomato and halloumi BLT will be your next favorite lunch.

This Fried Tomato and Halloumi “BLT” is a delicious vegetarian twist on the classic sandwich—savory, crispy, and full of bold flavor. Thick slices of ripe tomato are lightly coated and pan-fried until golden, giving them a rich, jammy texture that mimics the heartiness of bacon. Paired with salty, golden-brown halloumi, the result is a sandwich that’s just as satisfying as the original.

Layered with crisp lettuce and creamy mayo (or even a swipe of pesto), all tucked into toasted bread, this BLT alternative delivers on all fronts: crunch, salt, richness, and freshness. It’s a fresh take that proves you don’t need meat to make a sandwich that’s big on texture and flavor.

If you enjoyed this sandwich inspo, be sure to check out all my ideas here!

• Vegetarian

Fried Tomato and Halloumi “BLT”

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Ingredients

• ▢ 2 slices white bread
• ▢ halloumi slices
• ▢ romaine lettuce
• ▢ sriracha aioli

For the tomatoes

• ▢ 2 heirloom tomatoes
• ▢ 2 eggs
• ▢ 1/2 cup milk
• ▢ 1 cup flour
• ▢ 3/4 cup corn meal
• ▢ 1/4 cup panko breadcrumbs
• ▢ oil for frying
• ▢ salt
• ▢ pepper

Instructions 

• Slice tomatoes 1/2 inch thick. Whisk eggs and milk together in a shallow bowl. Add flour to a plate. Mix cornmeal, bread crumbs, salt, and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture, and then dredge in cornmeal/breadcrumbs to completely coat.
• Heat oil in a large deep skillet to 375 degrees. Place tomatoes in hot oil in batches and fry until crisp and golden brown on one side, then flip and fry on other side.
• Transfer to a paper lined towel when nice and golden on both sizes.
• Slice halloumi and add pieces to a skillet and cook for about 2-3 min per side or until nicely browned.
• Toast bread and add sriracha aioli. Add romaine, fried tomato, halloumi to bread. Slice and enjoy!

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