Equipment
* optional
Ingredients
Base
- 150 g demi-baguette, split horizontally
Filling
- 100 g halloumi cheese, sliced into 1cm thick slabs
- 100 g zucchini, sliced lengthwise into 0.5cm strips
- 50 g red onion, sliced into rounds
Lemon-Mint Drizzle
- 15 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 5 g fresh mint, finely chopped
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 899 kcal
- Protein
- 37 g
- Carbohydrates
- 91 g
- Fat
- 40 g
- Fiber
- 5 g
- Sugar
- 6 g
- Sodium
- 2067 mg
- Saturated Fat
- 18 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 545 mg
- Calcium
- 762 mg
- Iron
- 5.1 mg
- Magnesium
- 11 mg
- Phosphorus
- 398 mg
- Zinc
- 3.4 mg
- Vitamin A
- 10 mcg
- Vitamin C
- 10 mg
- Vitamin E
- 2.2 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.1 mg
- Folate
- 18 mcg
- Water
- 63 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a chef's knife and cutting board, slice the halloumi, zucchini, and red onion. Split the baguette horizontally.
In a small mixing bowl, vigorously whisk together the extra virgin olive oil, lemon juice, chopped fresh mint, and black pepper to create the drizzle.
Place a grill pan over medium-high heat and allow it to preheat to approximately 200°C (400°F).
Using tongs, place the zucchini strips and red onion rounds onto the hot grill pan. Cook for 2 to 3 minutes per side until tender and marked with grill lines, then remove and set aside.
Place the halloumi slices on the hot grill pan. Grill for 1 to 2 minutes per side until deeply golden crusts form. Do not overcook or it will become rubbery.
Spoon half of the lemon-mint drizzle over the bottom half of the split baguette. Layer the grilled zucchini, red onion, and hot halloumi slices evenly.
Spoon the remaining drizzle over the filling, close the sandwich with the top half of the baguette, and serve immediately while the cheese is warm.
Chef's Notes
- Do not salt the lemon-mint drizzle before tasting the final sandwich. Halloumi is cured in brine and contributes substantial saltiness on its own.
- If your baguette is a day old, brush the cut sides with a touch of olive oil and toast it face-down on the grill pan for 1 minute before assembling to refresh the crumb.
- For easier grilling, cut the zucchini slightly on a bias to create larger surface areas that won't fall through grill grates if cooking on an outdoor barbecue.
Storage
Refrigerator: 1 day — Store components separately if possible to prevent the baguette from becoming soggy.
Reheating: Reheat halloumi slices in a dry skillet over medium heat until warm and pliable. Serve immediately.
Troubleshooting
Halloumi is tough, rubbery, and squeaks unpleasantly
Cause: The cheese has cooled down too much before eating, or was overcooked
Fix: Return the assembled sandwich to the pan and press down lightly to reheat the cheese for 1 minute
Prevention: Grill the halloumi as the absolute last step before assembling and eating
Zucchini is watery and lacks flavor
Cause: Pan was not hot enough, causing the zucchini to steam rather than grill
Fix: Cannot be fixed once cooked, but the lemon-mint drizzle will help mask the lack of char flavor
Prevention: Ensure the grill pan is fully preheated before adding the vegetables and do not crowd the pan
Cultural Context
Halloumi is a semi-hard, unripened cheese originating from Cyprus, traditionally made from a mixture of goat and sheep milk. Its exceptionally high melting point allows it to be fried or grilled without losing its shape, making it a beloved meat alternative throughout Greek and Levantine cuisines.
