Pan-Fried Halloumi and Roasted Zucchini Sandwich with a Smoky Romesco Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sandwich
Serves: 4
Ingredients
  • ROMESCO SAUCE:
  • ¼ white onion, peeled and cut into chunks
  • ¼ whole jalapeno
  • 1 medium red bell pepper
  • 1 tomato
  • ¼ cup olive oil plus 1 tablespoon olive oil
  • ¼ cup unsalted almonds
  • ¼ cup toasted, cubed bread
  • 1 clove garlic
  • ¼ cup water
  • ½ tablespoon sherry vinegar
  • ½ teaspoon salt
  • SANDWICH:
  • 2 medium zucchinis
  • 8 ounces halloumi cheese, sliced (yields about 8 slices)
  • ¼ cup olive oil, plus more for brushing bread
  • Salt and freshly-ground black pepper to taste
  • Dash of cayenne pepper to taste
  • 1 round of focaccia bread
  • Sea salt to taste
Instructions
  1. ROMESCO SAUCE: Set oven broiler to high heat. In a medium bowl, toss together the onions, jalapeno, red pepper, and tomatoes in ¼ cup oil and salt. Lay the vegetables out on a foil-lined baking sheet and broil for 9-10 minutes, turning vegetables every three minutes, until blackened.
  2. Put all the vegetables in a large bowl and cover with plastic wrap. Let cool for 10-15 minutes. Remove the seeds from the jalapeno and bell peppers and peel all the peppers. Roughly chop the peppers and tomato.
  3. While the vegetables are cooling, heat a small pan over medium heat with one tablespoon of olive oil. Fry the almonds, cubed bread, and garlic. Cook until golden, about four minutes. Set aside and save the oil.
  4. Put all the ingredients into a blender with ¼ cup of water. Blend until combined, and then add the sherry vinegar and ½ teaspoon salt. Blend again while slowly adding the saved oil. Taste and adjust seasonings as necessary.
  5. ZUCCHINI AND CHEESE: Heat the oven to 425 degrees. Use a vegetable peeler or knife to cut the zucchini into thin strips. Combine the zucchini strips and halloumi slices in a medium bowl and toss with ¼ cup olive oil, salt and pepper to taste, and a dash of cayenne pepper to taste. Add the zucchini to the same foil-lined baking sheet you used to broil the peppers and tomatoes. Roast for 20 minutes, flipping halfway through, until the vegetables start to brown.
  6. While the zucchini is roasting, heat a skillet over medium high heat. No need to add any oil to the pan because the halloumi has already been tossed in oil. Add the halloumi to the pan and fry for one minute or until the cheese is golden, and then flip and fry for an additional 30 seconds on the other side. Work in batches if necessary. Set aside.
  7. TO PREPARE SANDWICH: Cut the focaccia round into quarters and then slice each quarter open so there is a top and bottom slice of bread. Brush the inside of each bread slice with olive oil and a sprinkle of sea salt to taste.
  8. Heat a skillet on medium-high and toast the bread, face down, for about 30-45 seconds or until golden brown.
  9. Add two teaspoons romesco sauce to the top and bottom slices of bread. Add two slices halloumi to the bottom slice of bread. Add 3-4 zucchini strips on top of the cheese. Top with the other slice of bread. Press down and enjoy!
  10. NOTE: You should have about 1.5 cups romesco sauce which is more than enough for four sandwiches with sauce leftover. And you will want sauce leftover because it's that good. Add it to pasta, chicken, toast, whatever floats your boat!
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/pan-fried-halloumi-and-roasted-zucchini-sandwich-with-a-smoky-romesco-sauce/