Halloumi and Grilled Veggie Sandwich

Recipe by Joe Boiling
Serves 2
Oven temp. 450 ℃
  • 4 Slices of fresh bread
  • 2 Garlic cloves
  • 50g Watercress
  • For the marinated halloumi;
  • 250g Halloumi cheese, sliced
  • 1 Sprig rosemary
  • 1 Sprig thyme
  • 1/2tsp Dried oregano
  • 2 Garlic cloves, smashed
  • Olive oil to cover
  • For the grilled vegetables;
  • 1 Red pepper
  • 1 Yellow pepper
  • 1 Small courgette, sliced at an angle
  • 1 Small Aubergine, sliced
  • For the herby mayo;
  • 4tbsp Mayonnaise
  • 1tbsp Chopped parsley
  • 1/2tbsp Chopped tarragon
  • This veggie sandwich is full of flavour, vibrant colours and is super quick to make in Roccbox! Make sure the peppers are really black all over before peeling them and feel free to add a suitable marinade to any of the vegetables to move the whole thing up a level…

    Mix the sliced halloumi with the marinade ingredients, cover with the oil and leave to marinade – this can be done up to three days in advance and kept in the fridge until needed.

    Throw the peppers into Roccbox and allow to blacken all over. Once completely black, transfer to a bowl and cover with cling film. Leave for 10 minutes before peeling the skin, removing the seeds and cutting each pepper into 4.

    Heat a grill pan in Roccbox, toss the aubergine and courgette with a good lug of olive oil and season before grilling for a couple of minutes on each side.

    Return the grill pan to Roccbox and rub the bread slices with olive oil, grill for a few minutes on both sides before removing from the pan and rubbing all over with garlic cloves whilst the bread is warm.

    Grill the halloumi in the same pan and mix the herby mayo ingredients together whilst the cheese is cooking.

    To build the sandwiches, spread over a spoonful of mayo on each slice of toast, add the watercress and top with the vegetables before finishing with the halloumi.


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