Ultimate halloumi sandwich
My ultimate halloumi sandwich, with flavours and textures that complement each other perfectly to make the most satisfying vegetarian lunch!
Servings: 1 sandwich
- 100 g (~ 3 1/2 oz) halloumi cheese
- 2 thick slices bread
- 1 tsp pesto
- 1 tsp mayonnaise (I used chilli and garlic mayo)
- 1/2 avocado, mashed
- 1-2 large pieces roasted red pepper (I used ones from a jar)
Cut the halloumi into 1cm slices (you'll probably end up with around 4 slices). Add them to a dry, non-stick frying pan, and allow to cook over a medium heat for a few minutes, until the underside is golden brown. Then turn each slice over, and repeat with the other side. The second side usually cooks much more quickly, as the cheese has already released all its liquid. Read my blog post about how to cook halloumi if you need more details.
While the halloumi is cooking, prepare the rest of the sandwich. Spread the pesto on one slice of bread, and the mayonnaise on the other slice. Add the mashed avocado to one of the slices, and the pieces of roasted red pepper to the other.
When the halloumi is ready, add it to one of the slices of bread, and carefully sandwich the two together. Best served immediately, while the halloumi is still warm and squidgy.
Serving: 1sandwich | Calories: 749kcal | Carbohydrates: 41.2g | Protein: 27.8g | Fat: 53.3g | Saturated Fat: 23.3g | Cholesterol: 76mg | Sodium: 1605mg | Potassium: 547mg | Fiber: 8.2g | Sugar: 4.3g | Calcium: 853mg | Iron: 3mg