Grilled Vegetable & Halloumi Sandwich with Pesto Aioli
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This sandwich has so much sizzle and swag, you’ll swear you’ve crossed the ocean to bite into its stellar Mediterranean flavours.

Bon Appe Product:  Multigrain Baguette

  • 4 tbsp (60 mL) mayonnaise
  • 1 tbsp (15 mL) basil pesto
  • 1 tbsp (15 mL) extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 red bell peppers, cut into wedges
  • 2 zucchini, thinly sliced into long strips
  • 1/4 red onion
  • 2 large tomatoes, sliced (optional)
  • 1 Bon Appé Multigrain Baguette, cut into 5 pieces
  • 250 g (8 oz) halloumi cheese, sliced ¼-inch thick
  • 2 tbsp fresh lemon juice

15 min
20 min
Ready in
35 min

  1. In a small bowl, prepare the pesto aioli by combining both ingredients. Set aside.
  2. On a grill or grill pan over medium-high heat, heat olive oil and cook peppers, zucchini, onion and tomatoes, until vegetables have softened and have light grill marks, about 10 to 12 minutes, turning in between cooking time.
  3. On the same pan, grill the bread until you can see grill marks on top and bottom slices, about 2 to 3 minutes. Keep warm.
  4. Grill halloumi on both sides until grill marks form (about 2 to 3 minutes per side). Squeeze some fresh lemon juice on hot halloumi.
  5. To assemble the sandwiches: Coat one piece of the bread with pesto aioli. Layer with the halloumi, then roasted vegetables, and top with other bread piece to secure sandwich. Serve warm.

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