We just got over with “June Gloom” here, my birthday, lots of cooking one week followed by complete lack of interest the next…feels like summer! What have you been up to?
I have been on a Halloumi roll lately, btw did you try the Halloumi burger, incidentally it was one of the best items on my shop and people are loving it. If you haven’t, I highly encourage you give it a try. This week’s menu is designed around that loaf of bread you see in the images, literally. My over enthusiastic husband came home with that beautiful loaf and now Im finding ways to use it up. Our week surprisingly started with some awesome weather,75- 80s this is awesome for in this part of the world. So the salads I planned to make will take aback seat for now and the focus will be pizzas and sandwiches. Im planning on remaking the Artichoke pizza I made last week,(though it got posted much later) kids loved it and asked to remake it, then there’s the Sonoma veggie sandwich which is always nice for lunch +the bread will be handy. These melts are always popular with the family Chard shallots melts and Mushroom gruyere melt. The new one is this Mediterranean Grilled Veggie Halloumi Sandwich, which is very easy to make and an incredibly delicious cheese sandwich if you can believe that. Loaded with summer tomatoes, zucchini and onions along with Harissa ketchup this will be an easy weeknight one for you.
Mediterranean Grilled Halluomi Veggie Sandwich
Equipment
- skillet or grill pan
Ingredients
- 8-10 oz halloumi cheese sliced into thick pieces
- 1 large red onion sliced
- 1-2 medium zuchinni sliced
- 1 large heirloom tomato sliced
- ¼ cup Kalamata olives, pitted and sliced
- small handful of sprouts, microgreens or baby spinach
- 1-2 tbsps e.v olive oil
- salt and black pepper to taste
- ½ tsp dried oregano or herb de provence
- pinch of chili flakes
- 2-3 tbsps ketchup look for good quality with least additives
- 1-2 tbsps harissa paste or sriracha to taste
- 4 slices hearty artisanal style wholewheat bread
Instructions
- In a small bowl mix the ketchup and harissa or sriracha and set aside.
- Lightly brush olive oil and season the veggies and halloumi with salt pepper and herbs. Brush the grill pan with some oil and heat to medium high heat. Place with veggies and grill until some char appears 2-3 minutes, flip and cook for another minute. Remove and set aside.
- Grill the cheese slices just like the veggies and set aside. Toast the bread if desired.
- Spread generous amounts of ketchup on both slices of the bread** (see notes for substitutions). Lay each veggie on the bread one at a time. Top it with halluomi cheese, sliced olives and sprouts/ microgreens. Season if needed. Place the other slice on top, cut in half and serve.
- Note if ketchup is not your thing you can try other spreads of your choice. Suggestions in Notes.
Notes
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