Fried tomato and halloumi “BLT”

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 you a work week. The tomatoes are coated in a cornmeal mix and quick fried. I added a little sriracha aioli to the toasted bread along with romaine and pan seared halloumi.

Fried tomato and halloumi “BLT”

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  • 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.