Food Recipes Dinner Vegetarian Main Course Hot Honey Halloumi Sliders 4.7 (3) 3 Reviews These party-ready Hawaiian roll sliders are filled with Calabrian chile–marinated Halloumi, peppery arugula, and roasted red peppers. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group. Food & Wine's Editorial Guidelines Updated on May 14, 2024 Tested by Julia Levy Tested by Julia Levy Julia Levy is an eater, maker and dabbler in all things food. With nearly a decade of work experience, over 1,000 recipes tested, hundreds of recipes developed and just as many articles published, she has become a veritable resource for all your food questions. Her work has appeared in Cooking Light, MyRecipes, Southern Living, Real Simple, Fine Cooking and other publications and websites. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Active Time: 15 mins Total Time: 35 mins Servings: 4 to 6 Jump to recipe F&W Test Kitchen recipe developer Anna Theoktisto builds these sweet and salty cheese sliders between two pillowy slabs of Hawaiian rolls for an easy-to-assemble party dish. Layers of arugula and roasted red bell pepper bring bright, punchy, peppery flavor, while the Calabrian chile–marinated cheese adds spicy and fruity notes. Feel free to sear the Halloumi, which holds its shape when cooked, a few hours in advance and bake the sandwiches just before serving. This makes them even more party-friendly! Frequently Asked Questions What does Halloumi taste like? Halloumi is a firm Cypriot cheese that’s salty and reminiscent of a cheese curd in texture. What makes it particularly special is that it has a very high melting point. This means it holds up to heat well and won’t lose its shape when cooked. What goes well with Halloumi? Sweet things, acidic things, spicy things — all of these flavors help counter and complement the naturally salty flavor of Halloumi. Notes from the Food & Wine Test Kitchen In a pinch, you can use dried oregano instead of fresh. Replace the two teaspoons of fresh oregano with a scant one teaspoon of dried oregano. Make ahead The Halloumi can be marinated and seared one to two hours ahead of time and placed on the bread to toast in the oven when ready to serve. Suggested pairing Try a balanced California Chardonnay, such as Ramey Russian River Valley. Cook Mode (Keep screen awake) Ingredients 1 (12-ounce) package Hawaiian sweet rolls (such as King’s Hawaiian) 1/4 cup honey 1 1/2 tablespoons fresh lemon juice 2 teaspoons fresh oregano 1 1/2 teaspoons chopped jarred Calabrian chiles Pinch of kosher salt 1 pound Halloumi cheese, cut into 12 (1 3/4- x 1/2-inch) planks 2 tablespoons extra-virgin olive oil, divided 1 cup drained jarred roasted red bell pepper strips 1 packed baby cup arugula Directions Preheat oven to 350°F. Split slab of rolls crosswise using a long serrated knife. (Do not pull rolls apart.) Place bottom half, cut side up, on a parchment paper–lined baking sheet. Place top half, cut side down, on the same baking sheet beside the bottom half of rolls. Set baking sheet aside. Whisk together honey, lemon juice, oregano, chiles, and salt in a large bowl. Add cheese; toss to coat. Let stand at room temperature for 10 minutes or up to 2 hours. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Transfer cheese to skillet, reserving honey mixture in bowl. Cook cheese until deeply browned on both sides and slightly crisp at the edges, 3 to 4 minutes per side. Place cheese evenly on bottom half of rolls; brush cheese and rounded top half of rolls generously with about 3 tablespoons reserved honey mixture. Bake in preheated oven until cheese is warmed through and buns are toasted, about 15 minutes. Whisk remaining 1 tablespoon oil into reserved honey mixture in bowl. Add red pepper strips; toss to coat. Arrange peppers on top of cheese. Top with arugula; sandwich with top buns. Cut into individual rolls, and serve warm Originally appeared in Food & Wine magazine, June 2024 Rate It Print