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one closed toasted sourdough sandwich cut in half with two golden seared halloumi slabs showing white interiors, browned roasted zucchini planks, a little arugula and a thin red harissa-honey layer, without a meat patty or garnish
Rachel Kim

Halloumi Sandwich with Harissa Honey

Halloumi gives this meatless sandwich a hot, substantial center without needing a patty or a breaded filling. Brown the cheese just before assembly and use the harissa honey sparingly, letting the roasted zucchini and arugula fill the spaces between the slabs instead of stacking a slippery pile on top.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 small zucchini about 12 oz total, cut lengthwise into 1/4-inch planks
  • 1 tbsp olive oil plus 1 tsp for the skillet
  • 1/8 tsp fine salt
  • 1/4 tsp black pepper
  • 12 oz halloumi cut into eight broad planks
  • 1 tbsp harissa paste
  • 1 tbsp honey
  • 8 slices sourdough sandwich bread
  • 1 cup arugula dried well

Method
 

  1. Heat oven to 425°F. Toss zucchini planks with 1 tablespoon oil, salt and pepper and arrange in one layer on a sheet pan.
  2. Roast for 20 to 25 minutes, turning halfway, until tender with browned edges. Mix harissa and honey in a small bowl.
  3. Pat halloumi dry. Heat the remaining teaspoon oil in a nonstick skillet over medium-high heat and sear four planks at a time for 2 to 3 minutes per side until golden; repeat with the other four.
  4. Toast sourdough lightly on both sides under the broiler. Spread the harissa honey thinly across four bottom slices.
  5. Layer each with two hot halloumi planks, roasted zucchini and arugula. Close with remaining bread, cut in half and serve four sandwiches immediately while the cheese is warm.