Zesty Garlic Halloumi Sandwiches
with Basil Pesto Mayo and Salad- Milk
- Wheat
- Barley
- Egg
- Mustard
- Sulphites
- Tree nuts
- Sesame
- Soy
- May contain traces of allergens
- Sulphites
- Crustaceans
- Fish
- Gluten
- Milk
- Mustard
- Wheat
- Peanuts
- Egg
Ingredients: Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Sandwich bun (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Roma tomato • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • 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) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May contain traces of: Tree nuts, Sesame, Soy)
1 unit(s)
Tomato
56 g
Spring Mix
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Sesame, Soy, Sulphites, Crustaceans, Fish, Gluten, Milk, Mustard, Wheat)
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Tree nuts, Sesame, Soy, Milk, Mustard, Wheat, Peanuts)
½ tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Sesame, Soy, Fish, Milk, Mustard, Wheat, Egg)
Not included in your delivery
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Season with Zesty Garlic Blend and pepper.
- Heat a large non-stick pan over medium.
- When the pan is hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Transfer halloumi to a plate. Cover to keep warm.
- Meanwhile, cut half the tomato into 1/4-inch rounds. Cut the remaining tomato into 1/4-inch pieces.
- To a large bowl, add half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) basil pesto. Season with salt and pepper, then whisk to combine. (NOTE: This is your salad dressing.)
- In a small bowl, combine mayo and remaining pesto. Season with salt and pepper. (NOTE: This is your pesto mayo.)
- Arrange buns directly on the top rack of the oven, cut-side up. Toast for 3-4 min, until browned. (TIP: Keep an eye on them so they don't burn.)
- To the bowl with dressing, add diced tomatoes and spring mix. Toss to combine.
- Spread basil pesto mayo over top and bottom buns. (TIP: Add some salad to the sandwiches, if you like!) Stack halloumi and tomato slices on bottom buns. Close with top buns.
- Divide salad and sandwiches between plates.
If you've opted to get halloumi, cut into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with Zesty Garlic Blend and pepper. Heat a large non-stick pan over medium. When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Transfer halloumi to a plate. Cover to keep warm. No need to roast the halloumi after pan-frying.
