Golden Halloumi Sandwiches
with Caramelized Onion, Sweet Potato Wedges and Smoky Aioli
Serve up a hearty meat-free sandwich with this version made with a 'patty' of golden breaded halloumi! We've added smoky aioli and sweet caramelized onion 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.
Ingredients
200 g
Halloumi Cheese
(Contains Milk)
2 tbsp
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
2 unit
Brioche Bun
(Contains Egg, Wheat)
28 g
Spring Mix
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Smoked Paprika-Garlic Blend
340 g
Sweet Potato
113 g
Yellow Onion
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
1 tsp
Sugar*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes, half the Smoked Paprika-Garlic Blend and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in middle of oven, flipping halfway through, until golden brown, 20-22 min.
While sweet potatoes roast, halve, peel, then cut onions 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 dark golden-brown, 6-8 min. Remove pan from heat. Add vinegar and stir until onions are coated, 1 min. Transfer onions to a plate. Set aside.
While onions caramelize, carefully slice halloumi in half, parallel to the cutting board. Rinse halloumi in cold water, then pat dry with paper towels. Stir together breadcrumbs and 1 tsp oil (dbl for 4 ppl) in a small bowl. Arrange halloumi on another parchment-lined baking sheet. Spread 1/2 tbsp mayo over the top of each slice of halloumi. Top with breadcrumb mixture, pressing gently to adhere.
Roast halloumi in the top of the oven until breadcrumbs are golden, 8-10 min.
Halve buns. Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!) While buns toast, add remaining mayo and remaining Smoked Paprika-Garlic Blend to a small bowl. Season with salt and pepper, then stir to combine.
Spread some smoky aioli onto top buns. Top bottom buns with caramelized onions, spring mix, halloumi and top buns. Divide sandwiches and sweet potato wedges between plates. Serve remaining smoky aioli on the side for dipping.
