Seared Halloumi Sandwiches on Focaccia with Roasted Vegetables & Fuji Apple Salad

Seared Halloumi Sandwiches on Focaccia

with Roasted Vegetables & Fuji Apple Salad

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Halloumi is an amazing, semi-hard cheese originally made in Cyprus.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 Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Seared Halloumi Sandwiches on Focaccia with Roasted Vegetables & Fuji Apple Salad
Title
time-saving
tips & techniques
Japanese Eggplant
How To: Quarter and Deseed a Lemon
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat 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.

Roast the vegetables:
2 Roast the vegetables:

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.

Make the sumac mayonnaise & vinaigrette:
3 Make the sumac mayonnaise & vinaigrette:

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.

Sear the halloumi:
4 Sear the halloumi:

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.

Toast the focaccia:
5 Toast the focaccia:

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.

Assemble the sandwich & salad:
6 Assemble the sandwich & salad:

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

Get Plans

Seared Halloumi Sandwiches on Focaccia

Prepare the ingredients:
How To: Quarter and Deseed a Lemon
1 Prepare the ingredients:

Preheat 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.

2 Roast the vegetables:

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.

Roast the vegetables:
Make the sumac mayonnaise & vinaigrette:
3 Make the sumac mayonnaise & vinaigrette:

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.

4 Sear the halloumi:

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.

Sear the halloumi:
Toast the focaccia:
5 Toast the focaccia:

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.

6 Assemble the sandwich & salad:

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!

Assemble the sandwich & salad:
Browse Steps
1 of 6