This sandwich is a warm hug in food form.
Grilled halloumi brings that salty, squeaky bite, the spiced pumpkin mash is creamy and cozy, and the peppery arugula gives it just the right kick.
Stack it all on a toasted English muffin and you’re in for a breakfast that feels fancy but is super simple.
I’ve made this for brunch guests, lazy Sunday mornings, even dinner—and it never disappoints.
What You’ll Need
- 4 slices of halloumi cheese (about ¼ inch thick)
- ½ cup canned pumpkin purée
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ⅛ tsp ground cumin
- Salt and pepper to taste
- 1 tsp olive oil (for grilling the halloumi)
- 1 cup fresh arugula
- 2 English muffins, split and toasted
- Optional: drizzle of honey or hot honey
Why I Love This Recipe
This one’s personal. I made this sandwich on a crisp fall morning when I wanted something special but easy. Halloumi was in the fridge, pumpkin left over from pie testing. I mashed the two together—literally—and magic happened.
- It’s fast but feels gourmet
- That sweet and salty combo just works
- Perfect for slow mornings or quick lunches
- No eggs, no meat—but still super satisfying
Makes: 2 sandwiches
Cook Time: 15 minutes
Macros (per sandwich, approximate)
- Calories: 365
- Protein: 15g
- Fat: 20g
- Carbs: 30g
- Fiber: 4g
- Sugar: 4g
Why This Recipe Works (Quick Science)
Halloumi holds its shape when grilled because it has a high melting point. When it hits a hot pan, it browns beautifully without turning gooey. Pumpkin brings fiber and natural sweetness, and when mixed with spices, it creates a balanced contrast to the salty cheese. The English muffin gives it structure without overpowering flavor.
Common Mistakes
- Using wet pumpkin mash: Drain or blot it if it seems too watery.
- Overcooking halloumi: Just grill until golden. Too long and it turns rubbery.
- Skipping toasting the muffin: It adds crunch and holds up better to the fillings.
What to Serve With
- A hot chai latte or black coffee
- Hash browns or roasted breakfast potatoes
- A side of grapes or sliced apples
- Yogurt with granola for a fuller brunch
FAQ
Can I make this vegan?
Yes! Use vegan halloumi or tofu and swap honey with maple syrup.
Can I make it spicy?
Add a pinch of cayenne to the pumpkin mash or drizzle with hot honey.
Can I prep this ahead?
Yes—mix the pumpkin mash and slice the cheese the night before.
Tools You’ll Need
- Nonstick skillet or grill pan
- Small mixing bowl
- Spatula or tongs
- Butter knife or spoon
- Toaster
Substitutions and Variations
- Swap arugula for baby spinach or kale
- Use brioche buns or bagels instead of English muffins
- Try roasted sweet potato mash instead of pumpkin
- Add a fried egg on top for extra richness
Make-Ahead Tips
- Mix and store the spiced pumpkin mash up to 3 days in advance
- Pre-slice halloumi and keep in an airtight container
- Toast muffins fresh for best texture
Step-by-Step Instructions
Step 1: Make the Spiced Pumpkin Mash
In a small bowl, mix ½ cup canned pumpkin purée with ½ tsp smoked paprika, ¼ tsp garlic powder, ⅛ tsp ground cumin, a pinch of salt, and a few cracks of black pepper. Stir until smooth and fully blended.
Step 2: Grill the Halloumi
Heat 1 tsp olive oil in a nonstick skillet over medium heat. Add 4 slices of halloumi and cook for 2–3 minutes per side, until golden brown and crispy edges form.
Step 3: Toast the English Muffins
While the halloumi is cooking, toast 2 English muffins until crisp and golden.
Step 4: Assemble the Sandwiches
Spread half of the pumpkin mash onto the bottom half of each toasted English muffin. Layer 2 grilled halloumi slices on each, then top with a handful of fresh arugula. Optional: drizzle with honey or hot honey. Place the muffin top on to finish.
Step 5: Serve and Enjoy
Place the finished sandwiches on a plate and serve warm.
Leftovers and Storage
- Store leftover pumpkin mash in the fridge for up to 3 days
- Grilled halloumi is best fresh, but you can reheat it gently in a skillet
- Toast muffins and assemble fresh for best texture
Let’s Wrap This Up
I hope this cozy little sandwich finds a spot in your morning routine. It’s one of those recipes that feels simple, but hits big on flavor. Try it out, make it your own, and drop a comment below—tell me how it went or ask me anything you need help with!