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Halloumi is a semi-firm Cypriot cheese traditionally made from sheep and goat’s milk, though these days cow’s milk also is used. Its flavor is milky, tangy and briny, but what’s unique about halloumi is its high melting point. This means the cheese can be grilled or fried—which it commonly is—to soften its texture and develop rich flavor through browning. We sandwich fried halloumi slices, slivers of juicy, ripe peaches and peppery arugula between toasted bread brushed with honey infused with thyme and pickled peppers. The combination of salty and sweet is sublime. Aim to purchase about 1 pound of halloumi, but note that packages vary somewhat in weight; a bit more or less will work out fine. If you can’t find ciabatta rolls, purchase a whole loaf and cut it into pieces roughly 5 inches square, then split each one horizontally.
cup drained Peppadew peppers or sweet cherry peppers, patted dry and finely chopped
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