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® Sourdough San Francisco Style 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.

Flavourful recipes to try

See all recipes