Golden Halloumi and Bacon Sandwiches
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Golden Halloumi and  Bacon Sandwiches

Golden Halloumi and Bacon Sandwiches

with Caramelized Onions, Potato Wedges and Smoky Aioli

Tonight, serve up a hearty meat-free sandwich made with a 'patty' of golden breaded halloumi! We've added smoky aioli and sweet caramelized onions to turn this easy dinner into a taste sensation.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

200 g

Halloumi Cheese

(Contains Milk)

460 g

Russet Potato

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

2 unit

Brioche Bun

(Contains Egg, Wheat)

28 g

Spring Mix

4 tbsp


(Contains Egg, Mustard)

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

113 g

Yellow Onion

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

100 g

Bacon Strips

Not included in your delivery

2 tbsp


1 tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1300 kcal
Fat79 g
Saturated Fat31 g
Carbohydrate95 g
Sugar15 g
Dietary Fiber7 g
Protein50 g
Cholesterol90 mg
Sodium2290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Paper Towel


Roast potato wedges

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, 2 tsp Smoked Paprika-Garlic Blend and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 2 tsp Smoked Paprika-Garlic Blend and 1 tbsp oil per sheet.) Roast in middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Caramelize onions

Meanwhile, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 2 tsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 6-8 min. Add vinegar and 1 tbsp water (dbl for 4 ppl). Stir until onions are coated, 1 min. Remove from heat, then transfer caramelized onions to a small bowl. Set aside.

Prep halloumi

Meanwhile, carefully slice halloumi in half, parallel to the cutting board. Rinse halloumi in cold water, then pat very dry with paper towels. Stir together breadcrumbs and 1 tsp oil (dbl for 4 ppl) in another small bowl. Arrange halloumi on another parchment-lined baking sheet. Spread 1 tsp mayo over the top of each slice of halloumi. Top with breadcrumb mixture, pressing down gently to adhere.

Roast halloumi

Roast halloumi in the top of the oven until breadcrumbs are golden, 8-10 min. Meanwhile, cut bacon strips in half crosswise. Carefully wipe the pan from step 2 clean. Reheat the pan over medium. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.

Toast buns and make aioli

Halve buns. Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 2-3 min. (TIP: Keep an eye on buns so they don't burn!) Meanwhile, add remaining mayo, remaining Smoked Paprika-Garlic Blend and 1 tsp water (dbl for 4 ppl) to another small bowl. Season with pepper, then stir to combine.

Finish and serve

Spread some smoky aioli onto top buns. Stack caramelized onions, spring mix, halloumi and bacon on bottom buns. Close with top buns. Divide sandwiches and potato wedges between plates. Serve remaining smoky aioli alongside for dipping.