Who said cheese and veggie sandwiches can’t be fun and exciting?! My Ultimate Halloumi Sandwich with Roasted Vegetables is grilled to perfection, full of simple ingredients and couldn’t be more delicious. The Halloumi cheese is salty, tangy, squeaky and irresistible and only made better with a generous squeeze of lemon juice, a drizzle of honey and a sprinkling of red pepper flakes. The savoury nature of the roasted vegetables, freshness and acidity of the Gremolata, peppery note of the arugula and richness of the red pepper hummus add tons of flavour and complexity to this simple and easy sandwich.
This sandwich comes together in under 10 minutes and couldn’t be easier to make! It also gives leftover roasted vegetables and Gremolata a new lease on life by repurposing and using them in this stellar sandwich. So, if you’ve already made or are planning to make my Roasted Vegetables and Grilled Halloumi with Roasted Vegetables, Gremolata and Buckwheat recipes, then change things up or repurpose any leftovers and try this delicious sandwich. It’s really a leftovers dream!
This sandwich is full of umami and big flavours. I love it and I hope that you will as well! It makes for a great brunch, lunch or dinner idea or as a mid-afternoon or late-night snack. Enjoy it on its own or pair it with a bowl of soup, salad or a side of chips and you’ve got yourself a satisfying meal! Grab a spoon and come and cook with me!
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes
Serves: 2
Ingredients:
4 slices bread (See Notes below)
3 Tbsp roasted red pepper hummus, store-bought or homemade
2 slices roasted eggplant
2 slices roasted onion
8 slices roasted zucchini
2 Tbsp homemade Gremolata or store-bought pesto (See Notes below)
4 - 6 slices Grilled Halloumi cheese (See Notes below)
2 cups arugula
Instructions:
Toast 4 slices of bread to your desired level of doneness and lay 2 slices of bread on a cutting board or 2 serving plates. Set the other 2 slices aside.
Top each of the 2 slices of toasted bread with: 1 1/2 Tbsp hummus, a slice of eggplant and onion, 4 slices of zucchini, followed by a generous tablespoonful of Gremolata (or pesto) , 2 - 3 slices Grilled Halloumi cheese and 1 cup of arugula. Cover with the remaining 2 slices of toasted bread and serve and enjoy!
Notes:
Choosing Your Bread: I love using brioche bread in this recipe but you can use whatever sliced bread you have on hand. It’s really dealer’s choice here! Sourdough, rye, whole wheat, multi-grain, and gluten-free are all wonderful options and work here.
Roasted Vegetables: Make your own or use my Roasted Vegetables recipe. My recipe yields 2 sheet trays worth, leaving you with plenty of opportunities to use them in a variety of recipes and dishes. Serve them alongside your favourite protein, in a salad or pasta, or as a topping on pizza or THIS sandwich. The possibilities are endless! This versatile sheet tray recipe is a great meal prep idea and allows you to repurpose the veggies in fun and exciting ways. You’ll never think of leftovers the same way after you try this sandwich!
Substitute for Gremolata: For a time saving and delicious alternative, use 2 Tbsp of store-bought pesto in this recipe. But, if you're feeling creative and have a ton of parsley on hand, then you'll have to try my Gremolata recipe. You'll find the ingredients you need and instructions on how to make it within my Grilled Halloumi with Roasted Vegetables, Gremolata and Buckwheat recipe. This Gremolata adds a ton of flavour, complexity, brightness, acidity and freshness to this sandwich. Bonus points - you can repurpose this condiment and jazz up cooked chicken, pork, steak, shrimp or fish, add it to your next pasta dish or pizza for a pop of colour and brightness or use it as a spread for any sandwich. This sauce is so versatile and really goes the distance!
Grilled Halloumi Cheese: For detailed step-by-step instructions and tips and tricks on how to make perfectly grilled Halloumi cheese, check out my Grilled Halloumi with Roasted Vegetables, Gremolata and Buckwheat recipe!
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