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Traditional Toasted Cyprus Sandwich Lountza-Halloumi with Piccalilli

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The All-Time favourite sandwich for Cypriots, made with Halloumi and Lountza (smoked pork)! Using triares buns is a must and increases the legitimacy of calling this sandwich Traditional.

Traditional Toasted Cyprus Sandwich Lountza-Halloumi with Piccalilli

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Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!

Here you can find more of my Recipes with Halloumi.

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4 from 1 vote

Traditional Toasted Cyprus Sandwich Lountza-Halloumi with Piccalilli

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Snack
Cuisine: Cypriot
Keyword: Food Recipes, Pleasures
Servings: 3 People

Ingredients

  • 2 Halloumi , Pissourkotiko Traditional Goat and Sheep, Charalambides Christis
  • 200g Lountza , smoked
  • 2 large Tomatoes , sliced
  • 2 Cucumbers , thinly sliced
  • 100g Piccalilli , press here for recipe
  • 3 Triares Sesame buns
  • Pinch of Salt

Instructions

  • We start by slicing thinly the Lountza and thickly the Halloumi. Use a pan to lightly cook both the Lountza and the Halloumi aiming to achieve a light golden colour. Keep aside.
  • Slice the bans without separating them and put some heat on them using the same pan, again to achieve a light golden colour.
  • To put everything together, place the buns on your working area and spread on the bottom side of each bun some piccalilli. Then place over them the slices Lountza one overlapping the other. Lay on top the Halloumi slices each one snugged next to the other.
  • Add the tomato slices and the cucumber slices, one overlapping the other. Lightly season with salt, flip the other side of the bun and press gently the sandwich. Cut in half and serve next to more piccalilli.
2 Comments
  • Patrick Anderson
    says:

    4 stars
    Back in the late 90’s I worked near the Barbican off of Old St.

    We had just move offices from Cowcross St. and I had gone ahead and set up all the it equipment for out new offices. We’re an architectural firm and I was Mr It as well as a designer.

    I seemed to be the one to find the best places for lunch since being at Cowcross St so on the first Friday after we moved in, I did a bit of a recce.

    There was this little cafe just around the corner so I popped in. They had a sign up for a Halloumi Lountza sando on a roll with salad and chips as a special. I took a punt as the Cypriot woman behind the counter talked me into it.

    I strolled back into the office and everyone else was all around me staring at it and asking where I got it from. It became the office sando from that point.

    I looked up that area about a month ago. The cafe is still there but it’s not run by the same people now.

    Shame as it was the best part of a Friday at work.

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