Mini Watermelon Grilled Cheese Sandwiches

Have you ever heard of salt on a watermelon? It may be my Southern roots but I’ve always known watermelon tastes better with a dash of salt, which complements and heightens the sweetness of the fruit. Well the same principle applies to Mini Watermelon Grilled Cheese Sandwiches. I use halloumi, a salty Greek cheese that’s firm enough to be thrown on the grill. This appetizer is perfect for your 4th of July party. Just make sure to serve them hot off the grill.
Mini Watermelon Grilled Cheese Sandwiches
Serves 6-8
1/4 watermelon, seedless
8 ounces halloumi cheese (firm, Greek cheese found at better supermarkets)
1 cup arugula
2 tablespoons balsamic vinegar
Olive oil to coat grill racks
Preheat your grill to medium-high. Toss arugula with balsamic vinegar.
Cut off sides and ends of water the watermelon to create a rectangular cube; slice into thin pieces, about 1 centimeter in width. 
Trim your block of halloumi to match the size of your watermelon slices, then slice halloumi to match the width of the watermelon slices.
Line a plate with paper towels to catch the juices of the watermelon after grilling. Place the watermelon slices on the grill and cook for 2 minutes. Turn slices over and add the halloumi to the grill. Flip halloumi after 1 minute. Cook for 1 more minute and then remove both watermelon and halloumi slices from the grill, and place on the plate lined with paper towels.
Place halloumi slices on half of the watermelon slices. Top halloumi with arugula and then another watermelon slice. Serve immediately.

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