Prep Time: 35 mins
Cook Time: 40 mins
Servings: 2
Grilled Halloumi and Vegetable Sandwich with Chimichurri
Rate this recipe for points
3
Halloumi has a robust flavour with a high smoke point, so you can grill this cheese without melting. It also adds a meaty texture to this ultimate grilled veggie sandwich served on San Francisco Style Sourdough.
Halloumi has a robust flavour with a high smoke point, so you can grill this cheese without melting. It also adds a meaty texture to this ultimate grilled veggie sandwich served on San Francisco Style Sourdough.
Ingredients
Sandwiches:
- 4 slices Stonemill® Bakehouse San Francisco Style Sourdough Bread
- 5 oz (150 g) block Halloumi cheese, cut lengthwise into 1/2-inch (1 cm) slices
- 1 small red bell pepper, quartered
- 1 small zucchini, cut lengthwise into 4 slices
- 1/4 cup (60 ml) garlic aioli
- 1/4 cup (60 ml) packed baby arugula
Chimichurri:
- 1/4 cup (60 ml) finely chopped fresh cilantro
- 1/4 cup (60 ml) finely chopped fresh parsley
- 1 green onion, thinly sliced
- 1/2 cup (125 ml) olive oil
- 2 Tbsp (30 ml) lemon juice
- 2 Tsp (10 ml) red wine vinegar
- 1/2 Tsp (2 ml) salt
- 1/2 Tsp (2 ml) black pepper
- 1/4 Tsp (1 ml) chili flakes
Directions
Chimichurri:
- In a small bowl, stir together cilantro, parsley, green onion, oil, lemon juice, vinegar, salt, pepper and chili flakes.
Sandwiches:
- In a medium bowl, toss Halloumi, red pepper and zucchini with the remaining chimichurri. Let marinate for 10 minutes, stirring occasionally.
- Meanwhile, preheat grill to medium-high heat; grease grates well.
- Grill Halloumi slices, turning once, for 4-8 minutes or until well-marked.
- Grill red pepper and zucchini, turning once, for 4-6 minutes or until well-marked and tender. Set aside the remaining chimichurri.
- Grill sourdough slices, turning once, for 1-2 minutes or until grill-marked and toasted. Brush with reserved chimichurri.
- Assemble garlic aioli, arugula, grilled Halloumi and grilled veggies between grilled bread slices. Cut sandwiches in half to serve.
Tip: Substitute zucchini and red pepper with other vegetables as desired, depending on what’s in season. Grilled asparagus, eggplant and tomatoes are also nice in this sandwich.
