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HALLOUMI SANDWICH

Picture for Halloumi Sandwich

Next time you’re planning a beach picnic, don’t forget to plan a meal that is both travel friendly and sand aware. Oh wait, you don’t have to, because I’ve done it for you! Just make this halloumi romesco sandwich and you’ll be set for a day of fun in the sun!

2 servings

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Quick Romesco Sauce

For the Quick Romesco Sauce

jarred roasted red peppers, drained

1 cup jarred roasted red peppers, drained

unsalted almonds, roasted

½ cup unsalted almonds, roasted

sundried tomatoes, drained

½ cup sundried tomatoes, drained

garlic, peeled + roughly chopped

2 cloves garlic, peeled + roughly chopped

sherry vinegar

1 tbsp sherry vinegar

smoked paprika

½ tsp smoked paprika

cayenne pepper

¼ tsp cayenne pepper

extra virgin olive oil

¼ - ⅓ cup extra virgin olive oil

To taste kosher salt

To taste kosher salt

For the Halloumi Sandwich Ingredients:

For the Halloumi Sandwich Ingredients:

halloumi, cut into 1/2 inch sliced

8 oz halloumi, cut into 1/2 inch sliced

Ciabatta rolls or 1 small focaccia loaf, halved

2 Ciabatta rolls or 1 small focaccia loaf, halved

As needed cooking olive oil

As needed cooking olive oil

medium summer zucchini, sliced into planks

2 medium summer zucchini, sliced into planks

To taste kosher salt

To taste kosher salt

small red onion, quarted + thinly sliced

½ small red onion, quarted + thinly sliced

fresh parsley

¼ cup fresh parsley

fresh basil

¼ cup fresh basil

lemon juice + zest

1 tbsp lemon juice + zest

extra virgin olive oil

2 ½ tbsp extra virgin olive oil

To taste freshly ground black pepper

To taste freshly ground black pepper

DIRECTIONS

1.

For the Romesco Sauce Method

1.

Combine everything save for the olive oil and salt in a food processor. Begin blending while pouring in the olive oil. Continue blending until mostly smooth but still a little chunky.

2.

Season to taste with salt and set aside.

3.

For the Halloumi Sandwich Method:

1.

Soak the halloumi in cold water for 1 hour before cooking, then pat dry before cooking.

2.

Make romesco sauce and set aside (see recipe above).

3.

Brush the halved bread of choice with cooking olive oil. Preheat a medium skillet over medium high heat. Once preheated, toasted the bread for about 2 minutes or until golden brown.

4.

Generously season the zucchini slices with kosher salt. Let them rest on a metal rack for 10 minutes, then pat dry. Sear the zucchini in 1-2 tablespoons of olive oil for 2-4 minutes per side, until tender. Set aside.

5.

In the same skillet, add 1 more tablespoon of olive oil, then sear the halloumi slices for 1-2 minutes per side, or until golden brown but not charred. Remove and set aside.

6.

In a small bowl, combine the red onion, parsley, basil, and lemon zest. Drizzle with lemon juice, extra virgin olive oil, and season with salt and pepper to taste. Toss to combine.

7.

To assemble the sandwich, spread the romesco sauce on the bottom piece of toasted bread. Layer with zucchini, halloumi, and the herb mixture, then top with the other piece of bread. Slice in half and enjoy!

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