Toasted Grilled Veggies & Halloumi Sub with Chimichurri
Makes 4 sandwiches
6 ounces (180 grams) halloumi, sliced about ½-inch thick
4 tablespoons olive oil, divided
½ bunch fresh parsley (~1 cup), thick stems removed
2 tablespoons fresh cilantro
1-2 cloves garlic
Juice of ½ a lime
2 tablespoons red wine vinegar
½ teaspoon paprika
½ teaspoon red chili pepper flakes, plus more for garnish
½ teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
2 bell peppers, seeded and cut into thin, long slivers, about ½-inch wide
2 medium red onions, halved
½ cucumber, peeled, seeded, and cut into thin slivers (julienned)
½ cup cherry tomatoes, halved
2 cups arugula
Baguettes or rolls for 4 sandwiches, cut down the middle
Preheat the oven to 400° F (204° C). Line a baking sheet with tin foil
Either on a prepping board or directly on the baking sheet, spread a small amount of olive oil on both sides of each piece of halloumi.
Bake the halloumi 6-8 minutes. Remove them from the oven, flip each, and continue baking for another 6-8 minutes, until the edges have charred and turned golden brown.
While the halloumi bakes, add the parsley, cilantro, garlic, lime juice, red wine vinegar, 3 tablespoons of olive oil, paprika, red chili pepper flakes, dried oregano, and ½ teaspoon salt and ½ teaspoon pepper, to taste, to a food processor. Blend until smooth. Taste and adjust seasoning.
Once the halloumi is done, remove them from the baking sheet and set aside. Add a little more olive oil to the baking sheet and add the bell peppers and red onions. Keep the red onion halves intact. Mix everything together until the veggies are coated in olive oil.
Bake for 15-17 minutes, occasionally removing the baking sheet and give everything a few good stirs, until the edges of the bell peppers and onions are charred, and bell peppers have softened. Remove the grilled veggies from the baking sheet and set aside.
On the same baking sheet, add the bread and slightly toast it. Depending on what type of bread you use, this timing will vary. You’ll put the sandwich back in the oven later, so you don’t need to fully toast the bread.
Once the bread is toasted, assemble the sandwich by lathering chimichurri to both sides of the bread. Fill the bread with grilled bell peppers and red onions, pieces of grilled halloumi, and slices of cucumbers and tomatoes. Top with arugula and garnish with additional red pepper flakes.
Place the sandwiches on a baking sheet and bake in the oven for a few more minutes until warmed through.
Enjoy!