HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGolden Halloumi Sandwiches
Golden Halloumi Sandwiches

Golden Halloumi Sandwiches

with Caramelized Onions, Potato Wedges and Smoky Aioli

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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 difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Halloumi Cheese


460 g

Russet Potato

2 tbsp

Italian Breadcrumbs

(ContainsMilk, Barley, Wheat, Rye, Sesame, Soy, Gluten)

2 unit

Brioche Bun

(ContainsGluten, Egg)

28 g

Spring Mix

4 tbsp


(ContainsEgg, Mustard)

1 tbsp

Smoked Paprika-Garlic Blend

113 g

Yellow Onion

1 tbsp

Balsamic Vinegar


Not included in your delivery

2 tbsp


1 tsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1090 kcal
Fat64 g
Saturated Fat26 g
Carbohydrate95 g
Sugar15 g
Dietary Fiber7 g
Protein43 g
Cholesterol63 mg
Sodium2000 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add 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 the oven, flipping halfway through, until golden brown, 25-28 min.


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. Remove the pan from heat. Add vinegar. Stir until onions are coated, 1 min. Transfer caramelized onions to a plate. Set aside.


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 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 down gently to adhere.


Roast halloumi in the top of the oven until breadcrumbs are golden, 8-10 min.


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 them so they don't burn!) Meanwhile, add remaining mayo and remaining Smoked Paprika-Garlic Blend to another small bowl. Season with pepper, then stir to combine.


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