Description
This Pesto Halloumi Sandwich is a quick and delicious vegetarian meal featuring golden, pan-fried halloumi cheese paired with fresh baby spinach, sweet roasted red bell peppers, and flavorful pesto, all nestled inside crusty ciabatta or focaccia rolls. Perfect for a satisfying lunch or light dinner, it offers a wonderful balance of savory and fresh flavors with minimal prep time.
Ingredients
Cheese
- 8 oz halloumi, sliced into ¼” slices (about 9 pieces)
Vegetables & Herbs
- ⅓ cup baby spinach
- ½ cup roasted red bell pepper, sliced
Bread & Spreads
- 3 ciabatta or focaccia rolls
- 3 tablespoons pesto
Instructions
- Heat the skillet: Heat a large non-stick skillet over medium heat to prepare for frying the halloumi.
- Cook halloumi: Arrange the halloumi slices in a single layer in the skillet. Cook for 2 minutes on one side until lightly browned, then flip and cook for another 2 minutes until both sides are golden brown. The cheese will release moisture, which will evaporate as it cooks.
- Prepare the buns: Spread pesto evenly on the bottom half of each ciabatta or focaccia roll.
- Assemble sandwich: Layer the cooked halloumi slices on the pesto-spread buns, then add roasted red bell pepper slices and baby spinach on top.
- Serve and enjoy: Place the top halves of the rolls on each sandwich and serve immediately while the cheese is warm and melty.
Notes
- You can toast the rolls lightly before assembling for extra texture.
- If halloumi is not available, firm paneer can be used as a substitute, though the melting properties differ.
- For a vegan version, substitute halloumi with firm tofu and use vegan pesto.
- Roasted red bell peppers can be store-bought or homemade for convenience.
- Adjust pesto quantity according to taste preferences.
