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Recipe Details
Grilled Cheese and Texas Watermelon Sandwich

  • 1 Texas watermelon cut into 16 1/2-inch slices, about the shape of a slice of bread*
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces arugula leaves
  • 2 pounds Halloumi cheese, cut into 
  • 8 1/2-inch slices
  • 4 T. extra virgin Texas olive oil

Directions: Preheat charcoal or gas grill to medium (350o to 450F), using coals or gas burners under only half of the grill area. Cut the 16 slices of Texas watermelon in half and divide between two trays. Season with salt and pepper. Divide the arugula leaves among the watermelon slices on one tray and set aside. Lightly brush both sides of the sliced Halloumi cheese with the extra virgin olive oil, and put them on a cookie sheet. Place the oiled cheese slices on the preheated grill, using care to avoid direct heat. Grill for about 10 minutes, turning frequently until golden brown. Assemble the grilled cheese sandwiches by cutting the Halloumi cheese in half, from one corner to another, and placing it on top of the Texas Watermelon slices with the arugula. Top with a second seasoned Texas watermelon slice.

*Cut Texas watermelon into quarters to make it easier to slice. Don’t discard the rind – use it to make Sweet-n-Spicy Texas Watermelon Rinds.

Recipe created by Chef Michael Flores.

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© 2020 Texas Department of Agriculture