It’s so easy to whip up a Halloumi Sandwich! Served with a quick Avocado Pesto, these sandwiches make the perfect lunch.
Halloumi is an excellent meat substitute in a sandwich. It has a pleasingly soft, chewy texture and a bold flavour that stands up well alongside other ingredients.
Avocado Pesto
This avocado pesto is what elevates the sandwich from great to unforgettable. Avocado and basil pesto are both delicious on their own, but combined they create a creamy, fresh spread that pairs perfectly with fried halloumi. Below are the ingredients and a few tips.
- Avocado – Use a perfectly ripe avocado so it blends into a smooth, creamy consistency. An underripe avocado is hard to blend and can taste sour.
- Basil – Mostly leaves, as fresh as possible for the best flavour.
- Pine Nuts – Add texture and a delicate nutty note.
- Parmesan – Freshly grated is important for flavour and texture; avoid powdered substitutes.
- Extra Virgin Olive Oil – Helps make the pesto silky and smooth.
- Lemon Juice – Brightens the flavour and slows the avocado browning.
- Garlic – One small clove; raw garlic is strong so use sparingly.
- Salt & Pepper – Season to taste to bring out all the flavours.
Unlike traditional pesto, this avocado version is thicker and spreadable, making it ideal for sandwiches because it won’t seep into the bread.
Make ahead
You can make the pesto the night before. Pack it into a container, pour a thin layer of olive oil on top to limit oxidation, and refrigerate. Pour off the oil and stir before using. For the best colour and freshness, make it the same day if possible.
Pan-Fried Halloumi
Cooked or raw?
Halloumi can be eaten raw, but it’s far more delicious cooked. Frying is my preferred method: it adds a light smoky char and yields a contrast of crispy exterior and soft, slightly gooey interior.
Preparing halloumi
Cut the halloumi into wedges and pat dry with paper towels to remove excess moisture. If it’s too wet it will steam instead of browning.
Do you need oil?
If you have a good non-stick pan you can fry halloumi without oil. Use a little oil only if your pan tends to stick; test with one piece first.
Assembling the Halloumi Sandwich
The halloumi and avocado pesto are the stars, so keep other additions simple. I like to add sliced tomato, peppery rocket (arugula) and thinly sliced red onion to add texture and balance the richness of the cheese and pesto.
Bread choice
Seeded Vienna rolls work well, but use any soft, reasonably thick rolls or bread you prefer. Toasting is optional and adds a pleasant crunch.
Serving
Make ahead?
Halloumi is best served fresh while it’s still soft and slightly warm; it firms up as it cools. For that reason, serve the sandwiches right away for the best texture.
- Crisp/Chip recommendation: A sweet chilli or tangy crisp pairs nicely.
- Side suggestion: Sweet potato wedges are a great companion to balance the halloumi’s saltiness.
How to make Halloumi Sandwiches (Full Recipe)
Halloumi Sandwich (with Avocado Pesto!)
Equipment
- Food processor & spatula
- Non-stick pan & tongs
- Sharp knife & chopping board
- Paper towels
Ingredients
Avocado Pesto
- 1 large perfectly ripe avocado, peeled & pitted
- 1 small bunch fresh basil (about 30g)
- 1/3 cup / 30g freshly grated parmesan
- 4 tbsp pine nuts
- 3 tbsp extra virgin olive oil
- 1.5 tbsp lemon juice
- 1 small clove garlic, peeled
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
Halloumi Sandwich
- 4 bread rolls (see notes)
- 2 x 8oz / 225g blocks halloumi, diced into 8 wedges each (16 total; 4 per sandwich)
- 4 pinches rocket / arugula
- 3 medium tomatoes, sliced
- 2 small red onions, thinly sliced (optional)
Instructions
- Pesto: In a food processor combine avocado, basil, parmesan, pine nuts, garlic, olive oil, lemon juice, salt and pepper. Pulse until smooth, then taste and adjust seasoning.
- Halloumi: Pat the halloumi dry with paper towels. In a large non-stick pan over medium heat, fry the halloumi wedges until golden and lightly charred on both sides. Remove and set aside. Work in batches if necessary.
- Sandwich: Spread avocado pesto on one side of each roll. Top with 4 pieces of fried halloumi per sandwich, add tomato slices, red onion if using, and a handful of rocket. Fold, slice in half and serve immediately.
Notes
a) Bread – Seeded Vienna rolls are used here, but any soft, thick roll or slice of bread works well. Toast if you like extra crunch.
b) Avocado Pesto – The pesto will keep overnight if covered with a thin layer of olive oil and refrigerated; pour off the oil before use. For the freshest colour and flavour, make it the same day.
c) Calories – Nutrition values are approximate and provided as a guide.
Nutrition
If you loved this Halloumi Sandwich recipe, save it for later. If you’ve tried it or have a question, leave a comment below!