This warm, savory breakfast sandwich brings together perfectly grilled halloumi, a soft Hawaiian roll, a rich fried egg, and a creamy spicy mayo. It’s simple, quick, and ideal for camping mornings or easy breakfasts at home.
Why You’ll Love This Recipe
This sandwich delivers a satisfying mix of textures and flavors—crispy halloumi, a tender egg, and a lightly toasted sweet bun. It requires minimal equipment, cooks in minutes, and feels indulgent without being complicated. Whether you’re outdoors or in your kitchen, it offers a comforting, flavorful start to the day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large Hawaiian sweet roll (preferably a sandwich-size bun)
1 tablespoon butter or oil, divided
2 oz halloumi cheese, sliced into 2–3 pieces
1 egg
3 tablespoons mayo
1 tablespoon Sriracha (adjust to taste)
1 scallion, sliced or julienned
Salt and pepper to taste
Directions
Toast the Hawaiian roll in a skillet or over a grill until lightly golden, then set aside.
Heat half the butter or oil in a skillet over medium-high heat. Add the halloumi slices and fry for 3–4 minutes per side, or until golden and crisp. Set aside.
Add the remaining butter or oil to the skillet. Crack in the egg. Once the whites begin to set, you may gently break and spread the yolk if you want it evenly distributed. Cook for about 4 minutes or until it reaches your preferred doneness.
In a small bowl, mix the mayo and Sriracha to create a smooth spicy mayo.
Spread spicy mayo on the cut sides of the toasted bun. Layer with grilled halloumi, the fried egg, scallions, and a pinch of salt and pepper.
Extra heat: Add chopped fresh chili or increase the Sriracha in the sauce.
Herb boost: Sprinkle fresh parsley or cilantro over the egg before assembling.
Bigger breakfast: Add slices of ripe avocado for creaminess.
Crispier bun: Toast the bun in a buttered skillet for a richer flavor.
Smoky flavor: Grill the halloumi directly on a campfire grate for light char marks.
Storage/Reheating
This sandwich is best enjoyed fresh, as halloumi and eggs change texture when stored.
If needed:
Store components separately in airtight containers in a cooler or refrigerator for up to 1 day.
Reheat halloumi in a hot skillet for 2–3 minutes until crisp again.
Reheat the bun briefly over a skillet or grill.
Cook the egg fresh for best results.
FAQs
How do I prevent halloumi from sticking to the pan?
Use a well-oiled skillet over medium-high heat and avoid flipping too early. Halloumi releases easily once browned.
Can I make this sandwich without spicy mayo?
Yes, you can use plain mayo or replace it with yogurt sauce, tahini sauce, or your preferred condiment.
Is halloumi easy to find?
Many supermarkets, specialty stores, and Mediterranean markets carry halloumi. It is often stocked near specialty cheeses.
Can I use another type of cheese?
Halloumi is unique because it doesn’t melt and can be grilled. Paneer or queso panela are the closest substitutes.
Can I cook this on a campfire?
Yes. Toast the bun and grill the halloumi directly over the fire. Cook the egg in a cast-iron skillet on the campfire grate.
Does the egg need to be cooked in a specific way?
Any style works—fried, over-easy, or scrambled. This recipe uses a simple fried egg.
Can I prepare the spicy mayo ahead of time?
Yes. It can be mixed ahead and kept chilled for up to 3 days.
Will the bun get soggy?
To avoid sogginess, toast the bun well and assemble the sandwich just before serving.
Can I double or triple the recipe?
Absolutely. Increase ingredient amounts accordingly and cook the halloumi and eggs in batches.
Is this sandwich suitable for vegetarians?
Yes. It contains no meat and uses halloumi as the protein element.
Conclusion
This grilled halloumi breakfast sandwich is easy, comforting, and packed with flavor. With minimal ingredients and quick cooking time, it’s perfect for campers, busy mornings, or anyone craving a hearty breakfast without the fuss. Enjoy it hot, fresh, and full of satisfying textures.
A hearty, vegetarian breakfast sandwich made with golden grilled halloumi, a fried egg, spicy mayo, and scallions on a toasted Hawaiian roll. Perfect for quick mornings or campfire cooking.
Author:Sophia
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Yield:1 sandwich
Category:Breakfast
Method:Stovetop
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
1 large Hawaiian sweet roll (preferably a sandwich-size bun)
1 tablespoon butter or oil, divided
2 oz halloumi cheese, sliced into 2–3 pieces
1 egg
3 tablespoons mayo
1 tablespoon Sriracha (adjust to taste)
1 scallion, sliced or julienned
Salt and pepper to taste
Instructions
Toast the Hawaiian roll in a skillet or over a grill until lightly golden, then set aside.
Heat half the butter or oil in a skillet over medium-high heat. Add the halloumi slices and fry for 3–4 minutes per side, or until golden and crisp. Set aside.
Add the remaining butter or oil to the skillet. Crack in the egg. Once the whites begin to set, you may gently break and spread the yolk if you want it evenly distributed. Cook for about 4 minutes or until it reaches your preferred doneness.
In a small bowl, mix the mayo and Sriracha to create a smooth spicy mayo.
Spread spicy mayo on the cut sides of the toasted bun. Layer with grilled halloumi, the fried egg, scallions, and a pinch of salt and pepper.
Close the sandwich and serve immediately.
Notes
Add fresh chili or more Sriracha for extra heat.
Sprinkle fresh herbs like parsley or cilantro for brightness.
Add avocado slices for extra creaminess.
Toast the bun in butter for richer flavor.
For campfire cooking, grill halloumi directly and cook the egg in a cast-iron skillet.
