Halloumi Sandwiches with Veggies and Pesto

halloumi sandwich on ciabatta bread with veggies on a counter

Grilled halloumi is topped with vegetables and pesto then nestled between toasted ciabatta. This vegetarian main dish is a great addition to summer barbecues.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings sandwiches

Calories 342kcal

Author Lizzie Streit, MS, RDN

Ingredients

2 8 ounce blocks halloumi cheese
1 loaf ciabatta bread or 6 ciabatta rolls
2 tablespoon olive oil
¾ cup pesto about 2 tablespoon per sandwich, more to taste
1.5 cups baby arugula
1 tomato sliced into 6 pieces
¾ cup roasted red peppers about 2 tablespoon per sandwich, more to taste

Instructions

First, gather your toppings and make sure you have them prepared. I like to make pesto and roasted red peppers in advance to save time, but you can also use store-bought versions of these ingredients.
Preheat the grill to medium-high. Slice the blocks of halloumi into 6 pieces, about ½-inch thick. Brush them with a little olive oil on each side.
Slice the loaf of ciabatta into 6 pieces, then cut those in half to make 2 slices out of each piece to hold the sandwiches. Brush the inside of each piece with a little olive oil.
Place the halloumi on grill mats or directly on the grill. Cook for a few minutes on each side until lightly charred.
While the halloumi is cooking, toast the bread on the grill. Place the pieces, oiled side down, on the grill for about a minute until lightly charred.
Remove the halloumi and bread from the grill. Assemble the sandwiches with the pesto and toppings. Enjoy!

Notes

Leftover sandwiches will keep in the fridge for a couple of days. Wrap them tightly with plastic wrap before storing.
If you don't have a grill, you can also pan fry the halloumi. Cook it in a little olive oil in a skillet over medium heat for a few minutes on each side.
Serve with a side salad, grilled vegetable, or chilled soup.

Nutrition