The best halloumi and pesto sandwich with roasted vegetables, perfect for your next summer picnic. This delicious sandwich is made by spreading a fresh ciabatta loaf with pesto and garlic mayo. The sandwich is filled with roasted aubergine, courgette and peppers, and topped with olives and halloumi.
Halloumi and pesto sandwich: Ingredients
This sandwich recipe requires just 8 key ingredients:
- Aubergine (eggplant)
- Red pepper
- Courgette (zucchini)
- Halloumi
- Ciabatta loaf
- Garlic mayo
- Vegetarian pesto
- Olives
How to make a roast veg, halloumi and pesto sandwich
Firstly, roast your veg. Slice the courgette and aubergine into thin strips lengthways and slice your pepper into large chunks.
Place the veg onto a large roasting tray in one single layer. Drizzle everything with olive oil and season with mixed herbs, salt and pepper.
Roast the vegetables in a preheated oven for 45-50 minutes, flipping halfway through. Set aside to cool.
Whilst your veg is cooking, fry the halloumi. Slice the halloumi into 1cm pieces and fry in olive oil until perfectly golden all over. Season with oregano and chilli flakes.
Now it’s time to assemble your sandwich. Slice your ciabatta in half lengthways. Spread one half with pesto and the other with garlic mayo. Layer on your veggies and top with the olives and halloumi.
Finally, close up the sandwich and slice into 4-8 pieces!
Vegan roasted vegetable sandwich
This sandwich can easily be made vegan!
Simply switch out the pesto and mayo for vegan alternatives. To replace the halloumi, either use a vegan halloumi or a vegan feta.
Tips
- Use good quality bread: I recommend using ciabatta for this sandwich. For the best sandwich use good quality, fresh bread. If you don’t have ciabatta, you could use focaccia.
- Halloumi alternatives: Halloumi tastes delicious in this sandwich, but it isn’t the only cheese you can use. Goat’s cheese, herby cream cheese, and feta also taste delicious with roasted vegetables and pesto.
- Pesto alternatives: Any kind of pesto will work with this sandwich; green pesto, tomato pesto or vegan pesto. You could also use a herby tomato sauce, tapenade, or hummus.
- Mix up the vegetables: I used roasted courgettes, peppers and aubergine in my sandwich. You could also add in roasted tomatoes, leeks, red onion, or marinated artichokes.
Similar recipes
For more delicious vegetarian sandwich ideas check out some of my other recipes:
- Vegetarian afternoon tea sandwiches
- Pesto and mozzarella grilled cheese
- Vegan afternoon tea sandwiches
- Apricot and goat’s cheese panini
Halloumi and Pesto Sandwich
Ingredients
Method
- Preheat the oven to 190℃/170℃ fan (375℉/340℉).
- Arrange your courgette, aubergine and peppers well spread out on a large baking tray or roasting dish. Drizzle with 2 tbsp olive oil and season with the mixed herbs and a pinch of salt and pepper, to taste. Toss to coat.
- Roast for 45-50 minutes, flipping half way through, until the vegetables are soft but not charred.
- Set the vegetables aside to cool to room temperature.
- Meanwhile, fry the halloumi. Slice the halloumi into 1cm slices. Heat 2 tsp of olive oil in a medium frying pan. Fry the halloumi until the slices are golden brown on both sides.
- Set aside to cool.
- Slice your ciabatta in half lengthways. Spread one half with the garlic mayo and one half with the pesto. Layer the pesto half with the aubergine, courgette and peppers. Sprinkle with the olives and top with the halloumi.
- Top with the other half of the ciabatta and slice into 4-8 smaller sandwiches.
The perfect picnic sandwich!!