Halloumi Sandwiches With Veggies & Herb Sauce

Halloumi Sandwiches With Veggies & Herb Sauce cover

From the Cook

1/6

Halloumi Sandwiches With Veggies & Herb Sauce

Sunday Table Verified

Sundaytable.co

Ingredients

Warning0 allergens identified

Halloumi Sandwiches With Veggies & Herb Sauce

Herb Sauce

1 shallotroughly chopped

3 large cloves garlicroughly chopped

½ jalapeñoroughly chopped + seeds removed

3 cups tender green herbs(parsley, cilantro, basil, dill, tarragon, oregano, and/or chives)

1 tsp lemon zest

2 tbs lemon juice

1 tb red wine vinegar(or more lemon juice)

⅓ cup olive oil

1 tsp Kosher salt

black pepperFreshly cracked

Halloumi Sandwiches

8 ounces package of halloumi cheese sliced into 8-12 pieces

2 bell pepperscut into thick slices

1 zucchinihalved and cut into 8 thin planks

1 tb olive oil

1 ½ teaspoons oregano

4 seeded bunshalved

Salt and pepperto taste

Mayo or plain Greek yogurtoptional

Place the shallot, garlic cloves, and jalapeño into the bowl of a food processor (or blender). Pulse a few times, scraping down the sides of the bowl every once in a while, until the mixture is broken up into small chunks.

Add the herbs, lemon zest, lemon juice, and red wine vinegar. Process, stopping to scrape down the sides of the bowl occasionally, until you have a fine mixture.

While the food processor (or blender) is running, slowly drizzle the olive oil into the herb mixture until you have a smooth sauce. Add the salt and pepper and blend for another few seconds. Taste, and add more salt and pepper if desired. Set aside.

Halloumi Sandwiches

Preheat your grill over low heat. Spray with nonstick spray, if desired.

Meanwhile, brush your halloumi slices and vegetable planks with the olive oil. Season with salt, pepper, and half of the oregano. Flip over the halloumi slices and vegetable planks, and repeat on the second side.

Start grilling your bell peppers. After about 3-4 minutes, add the zucchini planks and halloumi slices to the grill. Cook until the veggies are soft, but tender, and have light char marks, about 5-6 minutes per side for the peppers and 3-4 minutes per side for the zucchini and halloumi. During the last minute, place your buns cut-side down on the grill until toasty, about 30 seconds-1 minute.

To assemble, spread about 1/2 Tablespoon of the herb sauce on each side of the bun. Add a little mayonnaise or Greek yogurt if desired. Stack 2-3 slices of halloumi on the bottom bun. Layer 2 zucchini planks and 2-3 slices of bell pepper over the halloumi and finish with the top bun. Enjoy!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Halloumi's High Melting Point 🧀
Halloumi won't melt like other cheeses due to its high melting point (around 400°F), so it develops a gorgeous golden crust when grilled—slice it thickly (¼ inch) and sear 2-3 minutes per side for optimal texture and browning.
Prep Your Herb Sauce Ahead ⏰
Make the herb sauce 30 minutes before assembling to let flavors meld and mellow, and refrigerate it so the cool, tangy sauce contrasts beautifully with the hot grilled halloumi and vegetables.
Char Your Vegetables Properly 🔥
Cut zucchini and bell peppers into thick planks or large pieces, season generously with kosher salt and olive oil, then grill over medium-high heat until they develop deep char marks—this concentrates their natural sweetness and adds complexity.
Toast Your Buns for Structure 🥒
Butter and toast your seeded buns on the grill or in a pan until golden; this prevents them from becoming soggy from the warm halloumi and herb sauce while adding a delicious textural contrast.
Balance Acid in Your Sauce 🍋
Use both lemon juice and red wine vinegar in your herb sauce for layered acidity that brightens the rich halloumi—taste and adjust the ratio to your preference, as the right balance elevates the entire dish.