Grilled Halloumi and Vegetable Sandwich with Chimichurri

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.

35 min

40 min

2 Servings

Made with 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.