There is nothing I crave more than these sandwiches, especially after a long day, or if I need a hit of nostalgia. Grilled halloumi and apricot jam is a combination I grew up on, a Saturday lunch staple, and I can’t think of a time when I haven’t had the three core ingredients in my house. You can, of course, use shop-bought apricot jam, which I often do, but given that we are now in peak stone-fruit season and making your own is so simple, it would be rude not to. The crushing of the stone to release the kernel is a small touch with high impact, and best done with a nutcracker, if you have one.
Halloumi sandwich with roast apricot jam
Prep 10 min
Cook 30 min
Makes 1 large jar
For the jam
500g apricots
250g caster sugar
1 lemon
To serve, per person
2 slices bread
Butter
50g halloumi
A few tbsp apricot jam
Heat the oven to 200C (180C fan)/390F/gas 6. Cut the apricots into quarters, and remove and discard the stones. Put the fruit on an oven tray in which it will sit snugly in a single layer, sprinkle over the caster sugar and squeeze over the lemon juice.
To crank up the flavour, if you like, crack open a couple of the apricot stones and remove the white kernels inside (they look like small almonds). Add these to the tray.
Stir everything together, then arrange evenly over the tray and bake for 25 minutes, stirring once, until the apricots have softened. Remove, leave to cool, then store in an airtight container in the fridge until needed.
I like apricot jam in a halloumi sandwich. Toast and butter the bread, then top with some jam. Cut the halloumi into three slices, fry or grill for a few minutes on both sides, until golden, then sandwich in the buttery, jam-slathered toast and tuck in.
