Fried tomato and halloumi “BLT”

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

The Deets

This is a halloumi and fried tomato sandwich, which is kind of a veggie take on a BLT and a delicious lunch option to ease your work week. The tomatoes are coated in a cornmeal mix and quickly fried. I added a little sriracha aioli to the toasted bread along with romaine and pan seared halloumi. If you wanted to substitute the halloumi for bacon to make this more of a BLT, go for it! You don’t need much for this delicious sandy, but gather your bread, halloumi, romaine, and sriracha. For fun, you can make your own sriracha or use a store bought one like this. You’ll need eggs, flour, cornmeal, breadcrumbs, and oil to make the fried tomatoes. They add such a delicious crunch to this sandwich I can’t recommend it enough! I also love cooking with halloumi. It has a high melting point and can easily be fried or grilled, making it a popular meat substitute. I also just love the texture of it and it’s so tasty. If you enjoyed this sandwich inspo, be sure to check out all my ideas here!

Fried tomato and halloumi “BLT”

Print Recipe


  • 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


  • 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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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.