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In a small microwave-safe bowl, combine the honey, peppers, thyme and ½ teaspoon black pepper. Microwave, uncovered, on high until fragrant and warm, about 1 minute; set aside. In a medium bowl, toss the arugula with the lemon juice; set aside.
In a 12-inch nonstick skillet over medium-high, combine 2 tablespoons oil and half of the rolls, placing the pieces cut sides down. Cook until golden brown on the bottoms, 2 to 4 minutes, then transfer toasted sides up to a cutting board. Using 2 tablespoons of the remaining oil, toast the remaining bread in the same way.
In the same skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the halloumi in a single layer and cook, undisturbed for the first couple minutes then occasionally flipping each slice, until browned on both sides, 4 to 6 minutes total; reduce the heat if the cheese is browning too quickly. Remove the pan from the heat.
Brush the toasted sides of the bread with infused honey, dividing it evenly. Lay the peach slices on the bottom halves of rolls, then top with the halloumi, followed by the arugula, evenly dividing the ingredients. Cover with the top halves of the rolls.