4.3
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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!
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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.
Step 11
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.
Step 12
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!
Your folders
eatingbirdfood.com
5.0
(2)
15 minutes
Your folders
happyveggiekitchen.com
45 minutes
Your folders
princesspinkygirl.com
5.0
(1)
Your folders
princesspinkygirl.com
Your folders
howsweeteats.com
5.0
(16)
Your folders
theanthonykitchen.com
4.6
(69)
Your folders
kimschob.com
4.6
(11)
Your folders
infinetaste.com
5.0
(1)
Your folders
whitneybond.com
5.0
(1)
Your folders
whitneybond.com
Your folders
whitneybond.com
4.5
(29)
Your folders
whitneybond.com
Your folders
confessionsofafitfoodie.com
5.0
(2)
10 minutes
Your folders
themediterraneandish.com
5.0
(8)
20 minutes
Your folders
beatthebudget.com
4.7
(29)
55 minutes
Your folders
gimmesomeoven.com
5.0
(3)
30 minutes
Your folders
paneraathome.com
10
Your folders
foodnetwork.com
5.0
(5)
10 minutes
Your folders
therecipecritic.com