Ingredients

The following ingredients have 4 Servings
  • 4 Tablespoons romesco sauce (more or less to taste)
  • 4 ciabatta rolls
  • 2 cups arugula
  • 7 ounces halloumi cheese
  • 1-2 Tablespoons neutral oil or olive oil
  • avocado (sliced)
  • onion (thinly sliced)
  • tomato (sliced)

Instruction

  • If not already storebought or homemade, prepare the romesco sauce. I halve the amount of salt if I'm making it specifically for these sandwiches since the halloumi is already pretty salty.
  • Slice the ciabatta rolls, if needed, and spread approximately ½ Tablespoon of romesco sauce on each half. Top each half with arugula, and any additional toppings you're using.
  • Cook halloumi: Remove the block of halloumi from the package and pat dry with paper towels. Cut the block into slices lengthwise, so you have a large rectangle. I prefer about 1/2-inch slices.
  • Brush both sides of the slices with oil until coated. Heat a cast-iron skillet over medium-high heat. If using a grill pan, stainless steel, or a not-well-seasoned cast iron, I also like to brush oil on the pan.
  • Place the slices evenly across the pan. Sear until golden brown, around 1-2 minutes, then flip and sear the second side, again until golden brown, around 1-2 minutes. Some liquid may sizzle out of the slices; it will quickly evaporate and then the side will turn golden.
  • Remove from the pan and top on the sandwiches. Serve immediately.