Golden Halloumi Sandwiches
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Golden Halloumi Sandwiches

Golden Halloumi 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.

Low CO2

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 Gluten, Egg, Milk)

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)

Not included in your delivery

2 tbsp


1 tsp


0.13 tsp


0.13 tsp



Nutrition Values

Energy (kJ)0 kJ
Calories1090 kcal
Fat64 g
Saturated Fat26 g
Carbohydrate95 g
Sugar15 g
Dietary Fiber7 g
Protein43 g
Cholesterol65 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.


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. (NOTE: For 4 ppl, use 2 baking sheets, with 2 tsp Smoked Paprika-Garlic Blend and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. 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.

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 them 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 and halloumi on bottom buns. Close with top buns. Divide sandwiches and potato wedges between plates. Serve remaining smoky aioli alongside for dipping.