Grilled Halloumi & Eggplant Sandwich
Description
This sandwich is great for wrapping up and bringing on the go, and makes for a delicious lunch or picnic dinner. Here I layer a baguette with sun-dried tomato pesto, grilled halloumi cheese, marinated grilled eggplant, and lots of baby arugula. Although a baguette tastes best and makes it easy to make 4 sandwiches (or 2) at once, you can swap the bread with a soft Italian sub or focaccia if desired.
Ingredients
- 1 large eggplant, cut into ½-inch slices
- 1/2 cup plus 1 tablespoon extra virgin olive oil, divided
- 4 tablespoons lemon juice (1 lemon)
- 2 large garlic cloves, grated
- 1/2 cup parsley leaves and stems, chopped
- 1 teaspoon kosher salt
- freshly ground black pepper to taste
- 1 8-ounce brick of halloumi, sliced into ¼-inch
- sun-dried tomato pesto
- 2 1/2 cups baby arugula
- 1 french baguette
Directions
- Arrange the sliced eggplant on a cutting board. Sprinkle with salt to draw out the moisture as you prep the dressing.
- In a large bowl, combine ½ cup olive oil, lemon juice, parsley, garlic, salt, and pepper. Pat the eggplant dry, then add to the marinade and toss to evenly coat.
- Heat a medium grill pan over medium-high heat. Add the remaining 1 tablespoon olive oil, then in batches, arrange the marinated eggplant in the grill pan and cook until charred and cooked through, 3 to 4 minutes per side. Transfer to a plate and repeat with the remaining eggplant.
- Drizzle with more olive oil if needed, then cook halloumi until golden brown and charred in some spots.
- Cut the baguette in half lengthwise, then spread a generous amount of pesto on both sides.
- Place the eggplant on top, overlapping as needed, then the halloumi. Arrange the arugula over top, then drizzle lightly with more olive oil and season with more ground pepper.
