Chicken grilled cheese with halloumi cheese

Vins de l'état de Washington
In collaboration
with Vins de l'état de Washington
  • Preparation 25 min
  • Cooking 40 min
  • Servings 4
  • Freezing I do not suggest



  • 750 g boneless, skinless chicken thighs
  • BBQ spice mix
  • Olive oil
  • 320 g haloumi cheese, cut into slices about 1/4” thick
  • 8 slices of an artisanal multigrain Belgian loaf, buttered on one side
  • 8 square slices mozzarella cheese


  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/2 teaspoon herbs de Provence
  • Ground pepper



  • Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
  • Unroll the chicken thighs and place on the baking sheet. Sprinkle the chicken with BBQ spices to taste and drizzle with a thin dash of olive oil. Flip and repeat.
  • Place in the oven and cook for about 30 minutes or until the chicken is cooked. Place on a cutting board and slice. Set aside.
  • In a large non-stick skillet over medium heat, pour a thin drizzle of olive oil and add the slices of haloumi cheese. Cook 3 to 4 minutes per side or until the cheese is lightly browned. Set aside on a plate and wipe out the pan.
  • In a bowl, put the ingredients for the sauce, pepper to taste and mix. Spread 1 tablespoon sauce inside each bun.
  • Divide the chicken on 4 buns, place 2 slices of mozzarella per sandwich, add the slices of haloumi then close and press.
  • Preheat skillet over medium heat. Carefully lay out the sandwiches and cook for about 3 to 4 minutes per side or until the cheese is melted and the bread is golden brown. Press well during cooking!