Grilled Cheese and Texas Watermelon Sandwich

Serves 12-16

1 Texas watermelon, cut into 16 half-inch slices, each about the shape of a slice of bread (See note below)
Kosher salt and freshly ground black pepper, to taste
8 ounces arugula leaves
2 pounds Halloumi cheese, cut into 8 half-inch slices
4 tablespoons extra virgin olive oil

Preheat your charcoal or gas grill to medium (350˚ to 450˚), using coals or gas burners under only half of the grill area.

Cut the 16 slices of Texas watermelon in half and divide among 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. Enjoy your juicy grilled cheese and Texas watermelon sandwiches!

Note: 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 at www.cookwithmichael.com.

TD&N Nutrient Analysis for 16 servings: Calories: 299; Total Fat: 18 g; Saturated Fat: 10 g; Polyunsaturated Fat: 0 g; Monounsaturated Fat: 3 g; Cholesterol: 38 mg; Sodium: 567 mg; Carbohydrates: 24 g; Fiber: 1 g; Protein: 14 g