Max-flavor/heavy-hitting ingredients do strong work on your taste buds in this symphonic marriage that is MY PERFECT SANDWICH. Is that too much melodrama? Maybe. But I just love it so. If you can’t find roasted tomatoes, I suggest trying roasted red peppers, and if your store doesn’t carry freshly grilled artichokes, there are almost always marinated artichokes in the Italian foods section of most supermarkets.
To toast/grill the halloumi, place a medium nonstick skillet over med-high heat and add a drizzle of olive oil (a couple of teaspoons should do it). Cook the slices of Halloumi until golden brown, a minute or two per side, and drizzle a little honey over the slices during the last minute of cooking. The honey will warm up and sort of caramelize into the cheese. Sweet/salty heaven.
Spread the toasted ciabatta rolls with some mayo, both the tops and bottoms. Top with some bacon, tomatoes, artichokes, and some of the fried Halloumi. Sprinkle a about ¼ cup of arugula on each sandwich and drizzle each sandwich with a couple teaspoons of honey. Top and enjoy right away.
NOTE: sometimes I like to place the finished sandwiches on a baking sheet and toast/bake in a 350 degree oven for a few minutes, just to get them nice and warm, but that’s optional.