RecipeTin Eats x Good Food: Grilled vegetable halloumi sandwich

Name: RecipeTin Eats x Good Food: Grilled vegetable halloumi sandwich
Cook time: 1 h
Yield: 4
Cuisine: Modern Australian
Ingredients: 1 red capsicum (or use store-bought roasted capsicum slices); 3 tbsp extra virgin olive oil; 1 medium eggplant; 1 large zucchini; ½ tsp cooking salt; 2 pinches black pepper

Nagi Maehashi

February 20, 2023

A roasted vegie sandwich with pesto AND hummus AND halloumi.Nagi Maehashi

Time:30 mins - 1 hourMakes:4

This takes a bit more effort than slapping a piece of cheese between two pieces of bread. But it's worth it. Colourful, juicy, interesting, flavour-loaded and can be entirely prepared ahead. Plus, everybody loves halloumi.

Ingredients

Grilled vegetables

1 red capsicum (or use store-bought roasted capsicum slices)
3 tbsp extra virgin olive oil
1 medium eggplant
1 large zucchini
½ tsp cooking salt
2 pinches black pepper

Sandwich things

4 ciabatta or other sturdy rolls, such as sourdough (or eight slices of sourdough bread)
2 tomatoes (120g each), sliced into eight 5mm thick rounds
225g halloumi cheese, cut in eight 8mm thick slices
1 cup baby rocket leaves, tightly packed
4 tbsp hummus (see recipe)
2 tbsp basil pesto, homemade (see recipe) or store-bought

Method

1. To roast the capsicum, place it on an open flame on the stove or barbecue and burn the skin until black all over. Transfer to a bowl and cover with cling film for at least 30 minutes. This will make it easy to peel. Remove the skin and discard, rinsing off any remaining burnt bits under cold water. Remove and discard the stem, core and seeds. Cut the flesh into 4 equal pieces.
2. Cut the eggplant into 8 rounds, each 8mm thick. Trim the ends off the zucchini, cut in half then cut lengthways into 8 rectangles each 8mm thick. Place eggplant and zucchini in a medium bowl with 2 tablespoons olive oil, salt and pepper and toss to coat.
3. Heat a large frying pan over medium-high heat (I like to use a grill pan). Add the remaining 1 tablespoon of olive oil. Once hot, place the eggplant slices in the pan. Cook until golden brown and soft (2-3 minutes each side). Remove onto a plate. Cook the zucchini for 1½ minutes on each side, then remove onto a plate.
4. Using the same pan, sear the halloumi slices until golden (1 to 1½ minutes on the first side and 1 minute on the second side). Remove to a baking tray. Halloumi is best eaten warm, so if you're not assembling the rolls immediately, rewarm the halloumi in the oven for 5 minutes at 160C fan-forced (180C conventional).
5. To assemble, split the rolls in half lengthways. Spread 1 tablespoon hummus on the base of each roll. Top (in this order) with eggplant, tomato, rocket, halloumi, capsicum, then zucchini. Spread 1 or 2 teaspoons of pesto on the lid then place the lid on the sandwich. Eat!
More vegetarian sandwiches from Nagi Maehashi