Zucchini + Halloumi Sandwiches



After a few busy weeks, I wanted to circle back to share my end of CSA share recipes before diving into all things fall. These zucchini and halloumi sandwiches were so good I made them twice. It's such a simple preparation but every ingredient lends huge flavor to the dish and this makes for such an easy weeknight dinner. Don't skip the pickled jalapenos because the extra heat is worth it! I decided to make little sliders with a side dish instead of full-size sandwiches but either will work here. 

Recipe from Bon Appetit

                                      

Ingredients:
1 medium zucchini
Kosher salt
8-ounce package Halloumi cheese
2–3 tablespoons extra-virgin olive oil
1 garlic clove, finely grated
1/4 cup sliced pickled jalapenos, plus 1 tablespoon pickle juice
1 teaspoon honey
Freshly ground black pepper
8 slider buns
1/3 cup basil leaves

Trim the ends from the squash and cut into 2-inch planks that will fit nicely on the slider buns. Add to a colander, sprinkle with salt, and let sit for 10 minutes. 

While the zucchini sits, slice the halloumi into 1/2 inch slabs that will fit onto the slider buns.

Whisk garlic, pickle juice, honey, and a small pinch of salt in a small bowl; season to taste with pepper. Set dressing aside.

Pat the squash dry and heat two tablespoons of olive oil in a large skillet. Cook the squash in a single layer turning once or twice to achieve nice color on both sides. Add another tablespoon of oil and repeat with the remaining squash. Toss all of the cooked squash in the dressing. 

Toss the cut side of the buns in the skillet for 2-3 minutes and then set aside. Finally, add the halloumi to the skillet and heat until browned and beginning to melt on the inside. 

Build the sandwich by adding the halloumi to the bottom of the slider buns, top with the basil and pickled jalapenos, then with the zucchini. 





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