Halloumi sandwich? Yes! Plus bonus mayo recipe…say what?!
Delicious cheesy, salty, veggie friendly sambas, what’s not to love?
This is kinda sorta like a grilled cheese but waaaay elevated since it’s filled with homemade pesto mayo, roasted peppers, sun-dried tomatoes and arugula.
Before we get any further…queue halloumi puns!
Hallou is it mi you’re looking for?
What does the cheese say when it looks in the mirror?
Ok… and done. Lets chat about what the heck halloumi is.
Halloumi is a semi-hard cheese made from goat, sheep and cows milk (the more the merrier right?). It has an unusually high melting point which makes it perfect to fry or grill. Here in Ireland it’s easy to find at all local super markets – the same goes for the UK and some Mediterranean and Middle Eastern countries. In the States I know you can find it at Trader Joes or Whole Foods – it might be harder to find in your local chains but go out and check, it’s worth it!
So… I can’t take full credit here. As you know we had some visitors last week. We spent all of Friday in Bray walking the Bray Head Trail, drinking coffee/chai at the beach front and…well… brunching of course!
We ended up at a great little local spot and after 5 straight days of meat-centric eating I needed a veg friendly meal in my life – you feel me? On the menu was an amazing halloumi sambo filled with veggies and grilled halloumi on rye – it was heavenly. So heavenly in fact 2 days later I set out to create my own version!
This isn’t a hard and fast recipe. Since it’s mainly a fancy veggie grilled cheese please feel free to add what ever veggies float your boat. I used roasted peppers, sun-dried tomatoes and arugula. However, zucchini, red onions, spinach are all good… the options are endless. If you’re like me and like taking sandwiches up a notch then why not use homemade mayo? It’s super easy and you should try making it. Let run through how to make it!
- 1 egg yolk
- 1/2 cup oil of choice (I used 50:50 canola and olive)
- 1/2 tsp salt
- 1/2 tsp ground mustard
- 1/2 lemon squeezed
- pepper to taste
Whisk together all ingredients minus oil. While continuously whisking add 1-2 tsp oil at a time until well combined keep going until you’ve added about half. You should have something that looks like mayo at this point. Now in a steady slow stream add the rest while whisking. Now you’re done… eat up! *This makes about a half cup mayo*
Now that the mayo is out of the way lets move on to assembling the sandwich!
Prep time: 5 mins Cook time: 20 mins Servings: 2
- 8-9 oz halloumi cheese
- 2 small/medium sandwich rolls of your choice (I used multi seed rolls)
- Roasted peppers (I used jarred)
- Sun-dried tomatoes in oil
- Arugula (washed and dried)
- 2 tbsp Mayo
- 2 tbsp Pesto (I used homemade you don’t have to)
1. Heat a dry large non stick skillet on medium/high.
2. Slice halloumi into 1/4 inch slices. Once pan is heated add halloumi to the pan. Cook on the first side until the cheese has released some liquid and the pan browns under the cheese between 2-5 mins. Flip, at this point the cheese should have a wonderful golden brown crust (if it’s not flip back over and cook until it is). Once flipped the other side will brown much quicker about 1-2 mins. Remove from pan and set aside.
3. Mix pesto and mayo together. Cut roll in half and build your sandwich how you like – I did pesto mayo on both sides then layered halloumi, roasted peppers, sundries tomatoes then arugula.
4. Grilled sandwiches for 2-4 mins until browned on each side using the same pan you cooked the halloumi in. Serve immediately. Enjoy!