Messy BBQ-Spiced Halloumi Sammies
with Pickles and Mustard Mayo- Milk
- Mustard
- Egg
- Wheat
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Fish
- Mustard
- Crustaceans
- Egg
- Gluten
Ingredients: Yellow potato • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) • Brioche Bun (wheat, egg, milk) (enriched wheat flour, filtered water, sugars (sugar, dextrose, maltodextrins), butter, yeast, egg, salt, cultured wheat starch, turmeric, citric acid, tricalcium phosphate, calcium sulfate, ascorbic acid, enzymes, vegetable oil, vegetable proteins, starch) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, natural flavours, polysorbate 80, turmeric) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Honey • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract).
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
7 g
Applewood Smoke Spice
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
84 mL
Dill Pickle, sliced
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
350 g
Yellow Potato
28 g
Spring Mix
1 unit(s)
Honey
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
2 unit(s)
Brioche Bun
(Contains: Egg, Milk, Wheat May be present: Sesame, Soy, Sulphites)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2.5 tbsp
Oil*
2 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 23-26 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, in a small bowl, add mayo, honey and whole grain mustard. Season with salt and pepper, then stir to combine. Set aside.
- Drain pickle slices.
- Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- In a large bowl, add halloumi, Applewood Smoke Spice and 1 tbsp (2 tbsp) oil. Stir to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then halloumi.
- Cook for 2-3 min per side, until golden. (TIP: Don't overcrowd the pan; cook in 2 batches if needed.)
- Meanwhile, halve buns, then spread 1/2 tbsp softened butter on each half.
- On another parchment-lined baking sheet, arrange buns, cut-side up.
- Sprinkle cheese over top buns.
- Toast in the top of the oven for 2-3 min, until cheese is melted.
- Spread 1/2 tbsp (1 tbsp) honey mustard-mayo over bottom buns, then stack with spring mix, halloumi and pickles. Close with top buns.
- Divide sammies and potato wedges between plates.
- Serve remaining honey mustard-mayo on the side for dipping.
If you've opted to get halloumi, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season halloumi the same way the recipe instructs you to season chicken.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then halloumi. Cook for 2-3 min per side, until golden.
