Grilled halloumi cheese may be the heart of this flavourful toasted sandwich, but the star of the dish may just be the juicy watermelon-basil-mint relish.
oz halloumi cheese, sliced ¼- to ⅓-inch-thick
Olive oil, for drizzling
potato rolls, preferably Martin's
cup diced watermelon
Tbsp minced fresh basil
Tbsp minced fresh mint
Kosher salt and freshly ground black pepper
cups baby arugula
Juice of ½ lemon
cup prepared black olive tapenade
Preheat a grill to medium-high heat.
Drizzle the cheese with the olive oil and place on the grill. Grill the cheese until grill marks appear and it begins to melt slightly, about 2 minutes per side. Place the rolls on the grill and allow to lightly toast.
Toss the watermelon, basil, mint and shallot in a medium bowl. Season with salt and pepper. Toss the arugula with the lemon juice in another bowl and season with salt and pepper. Spread one side of the toasted rolls with olive tapenade. Layer the halloumi, watermelon relish and arugula on each roll and serve.