After I invented this sandwich I had it for dinner 3 nights in a row. Yum. It’s loaded with veggies and all kinds of great vegetarian fats and proteins, it’s messy to eat, and it is delicious.
Oddly enough, I love the messiness of this sandwich. It drips, slips, and is perfect with sweet potato fries on a sunny patio with a beer. Squeaky halloumi, creamy avocado, goat cheese, and a stack of all the best roasted vegetables. Utterly fantastic.
I’d recommend taking stock of your local veggie market before making final ingredient decisions. I chose sweet potato, zucchini, bell peppers, and tomato. If you find some nice eggplant or summer squash, feel free to swap something out to make room for it. This sandwich is all about the things that are delicious right now.
BBQed Veggie & Halloumi Sandwich
4 sandwich rolls, split—they should be soft or you will have serious issues eating these!
1 package of halloumi, in 4 horizontal slices
1 zuchinni, in angled slices
1 small sweet potato, in 1cm thick slices
1 bell pepper
4 golf ball sized tomatoes
Olive oil, as needed
Seasoning salt, as needed
Plain or herbed chèvre
8 fresh basil leaves
Preheat your BBQ to medium heat. While the BBQ preheats, brush all the sliced veggies & halloumi with olive oil and sprinkle them with seasoned salt (or whatever herb mixture you like).
BBQ the veggies and halloumi (though you should definitely put the halloumi in a tin pie plate or it will go pretty gooey on you… throw the tomatoes in there, too). Throw the sliced roll on an upper rack towards the end to toast a bit.
Once the veggies are tender and have light golden grill marks on them, take them off the grill. Spread the roll with chèvre. Put about a quarter of the avocado on the bottom, and some pesto on the top of the roll. Now it’s time to stack! Halloumi on top of the avocado, then sweet potato, roasted bell pepper, zuchinni, and tomato. Top with two basil leaves, stack it up, and enjoy the messy delight!