Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Halloumi is an amazing, semi-hard cheese originally made in Cyprus. It has a distinct, layered texture, and an incredibly high melting point—meaning that even when exposed to high heat, it will hold its shape. This makes it possible to sear the cheese in a hot pan, caramelizing it slightly, giving it a crisp crust and enhancing its naturally mild flavor. Layered with roasted bell pepper and Japanese eggplant, halloumi makes these hearty sandwiches uniquely delicious.
Get PlansPreheat the oven to 450°F. Wash and dry the fresh produce. Cut the halloumi cheese lengthwise into 4 equal-sized slices. Cut each piece of focaccia in half horizontally. Cut off the stem end of the eggplant; cut the eggplant into ½-inch-thick rounds on an angle. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Quarter and deseed the lemon. Core the apple and cut into matchsticks; toss with the juice of 1 lemon wedge to prevent browning. Cut out and discard the stem, ribs and seeds of the bell pepper; quarter the bell pepper lengthwise.
Place the eggplant and bell pepper on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast 13 to 15 minutes, or until softened and browned. Remove from the oven and set aside.
While the vegetables roast, in a small bowl, combine the mayonnaise, sumac, garlic paste and the juice of 1 lemon wedge; season with salt and pepper to taste. Set aside. Squeeze the juice of the remaining lemon wedges into a medium bowl; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined.
While the vegetables continue to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halloumi cheese and cook 1 to 2 minutes per side, or until browned and heated through. Transfer to a paper towel-lined plate and set aside in a warm place. Wipe out the pan.
In the pan used to sear the halloumi, heat 1 teaspoon of olive oil on medium-high until hot. Add the focaccia, cut sides down, and toast, occasionally pressing down on the slices, 2 to 3 minutes, or until browned and warmed through. Transfer to a clean, dry work surface to cool slightly.
Spread a thin layer of the sumac mayonnaise onto the cut sides of each toasted focaccia piece. Place 2 slices of the seared halloumi onto each focaccia bottom. Top with the roasted vegetables and a focaccia top. In a large bowl, combine the arugula, apple and enough of the vinaigrette to coat the salad (you may have extra); season with salt and pepper to taste. Divide the sandwiches and salad between 2 dishes. Enjoy!
Tips from Home Chefs