I love sandwiches. I think, as a category of food, they’re my favourite food because there is so much you can do with them. But, I must confess, that more often and not have meat in some form in my sandwiches. But, in attempt to be a little healthier, and just mix things up a little, I decided that I’d find more vegetarian options as sandwich fillings. No-one wants a sandwich that’s just subbing out stuff with a loaf of salad though – not even hardcore veggies. That’s why I’m particularly pleased with this sandwich – halloumi is a wonderful cheese, the aubergine just soaks up the flavour of spices, using the halloumi as a spread is a natural accompaniment and toasting the outside of the bread gives it a wonderful crunch. For the bread, I used a ciabatta but you could use any sort of roll or bread you fancy, and in this instance I used jarred red peppers which you can buy from most supermarkets, but you could easily roast your own peppers. Give it a try, and if you have any suggestions on how to make me better then drop me a message!
Aubergine, Halloumi & Sweet Pepper Sandwich
Print RecipeIngredients
- 1 x Ciabatta
- 2 x Slices of Aubergine, sliced lengthways
- 150g Halloumi
- 2 x Roasted Red Peppers
- 3 tbsp Houmous
- 4 tbsp Olive Oil
- 1 tbsp Smoked Paprika
- 1 tsp Cayenne Pepper
- 1 tsp Chilli Powder
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions
In a small bowl, add in the olive oil, smoked paprika, cayenne, chilli powder, cumin, coriander, salt and pepper and mix it all together.
Cut the top and bottom off the aubergine, and then cut two slices lengthways about 1.5cm thick.
Take the halloumi out of the packaging and dry off with kitchen towel to get rid of an excess liquid.
Slice the halloumi, again lengthways, about 2cm thick.
Brush the aubergine and the halloumi with the spiced oil.
Put a large pan over a medium heat and once hot place the aubergine and halloumi into the pan and fry on both sides for 2 - 3 minutes each. Place onto k
Take a couple of peppers out of the jar and remove any excess liquid from them with kitchen towel.
Slice the ciabatta in half and spread the houmous over the bottom half.
Add the aubergine, halloumi and peppers into the sandwich and pop the lid.
Using a clean pan over a medium heat, brush the top of the ciabatta with a little oil and place into the pan and then gently press down with another pan and fry for a couple of minutes until a crispy golden brown. Brush the other side with oil, and repeat.
Slice the sandwich is half, and enjoy!
