Best 5 Grilled Halloumi And Minted Zucchini Sandwiches Recipes

GRILLED HALLOUMI AND MINTED ZUCCHINI SANDWICHES

Grilled Halloumi and Minted Zucchini Sandwiches image

Halloumi, a Greek cheese, has a squeaky texture and high melting point and maintains its bounce even if you grill it or sauté it to a golden crust - which is exactly what you'll do for this riff on a simple cheese sandwich. Fresh baguette, grilled zucchini and onion, the soft-crisp cheese? It is a sandwich rich and savory enough for dinner.

Provided by Sara Dickerman

Categories easy, lunch, main course

Time 45m

Yield Serves 4

Number Of Ingredients 9

Ingredients

2 zucchini (about 8 ounces each), ends removed and cut lengthwise into 1/4-inch slices
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1 teaspoon kosher salt
8 ounces halloumi, sliced across the short side into 1/4-inch slices
1 small red onion
1 small garlic clove, minced
1 tablespoon chopped mint leaves
1 wide baguette

Steps:

Preheat a grill to medium-high and clean and oil the grate. (Or preheat a grill pan over medium-high heat.)
Marinate the zucchini in 1 tablespoon of the olive oil, the lemon juice and 1/2 teaspoon salt. Set aside for at least 30 minutes. In a separate dish, brush the sliced halloumi with 1 teaspoon of the olive oil. Peel the onion and cut it into 1/2-inch wedges through the core to hold each wedge together. Marinate the onion in 1 teaspoon olive oil and the remaining 1/2 teaspoon salt.
Grill the zucchini until it has dark grill marks and is tender. Toss immediately in a bowl with the garlic and mint; then set aside. Grill the onion wedges, turning once, until they are slightly charred on the edges and a bit softened but not totally limp. Grill the halloumi until softened and marked by the grill.
Slice the baguette lengthwise, leaving one side slightly attached. Brush with the remaining teaspoon of the olive oil. Cut crosswise into four even segments. Distribute the zucchini, halloumi and onions evenly among the sandwiches.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 10 grams, Carbohydrate 47 grams, Fat 21 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 10 grams, Sodium 981 milligrams, Sugar 9 grams, TransFat 0 grams

GRILLED HALLOUMI AND WATERMELON KEBOBS

Grilled Halloumi and Watermelon Kebobs image

Provided by Michael Symon : Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 cups cubed halloumi
2 cups cubed watermelon
Olive oil
Freshly cracked black pepper
Hot honey, to serve
Fresh mint leaves, to serve

Steps:

Set up your grill for direct heat by spreading the coals evenly along the bottom. On each skewer, alternately thread the halloumi and watermelon. Drizzle with olive oil and season with pepper. Place on the grill and char, about 1 minute. Flip and char the other side for 30 to 40 seconds. You are looking for grill marks on the watermelon and for the halloumi to get slightly soft. Remove to a platter and drizzle with hot honey. Sprinkle mint over the top and serve.

GRILLED HALLOUMI SANDWICH WITH WATERMELON RELISH

Grilled Halloumi Sandwich with Watermelon Relish image

Provided by Katie Lee Biegel

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 ounces halloumi cheese, sliced 1/4- to 1/3-inch-thick
Olive oil, for drizzling
4 potato rolls, preferably Martin's
1 cup diced watermelon
1 tablespoon minced fresh basil
1 tablespoon minced fresh mint
1/2 minced shallot
Kosher salt and freshly ground black pepper
2 cups baby arugula
Juice of 1/2 lemon
1/4 cup prepared black olive tapenade

Steps:

Preheat a grill to medium-high heat.
Drizzle the cheese with the olive oil and place on the grill. Grill the cheese until grill marks appear and it begins to melt slightly, about 2 minutes per side. Place the rolls on the grill and allow to lightly toast.
Toss the watermelon, basil, mint and shallot in a medium bowl. Season with salt and pepper. Toss the arugula with the lemon juice in another bowl and season with salt and pepper. Spread one side of the toasted rolls with olive tapenade. Layer the halloumi, watermelon relish and arugula on each roll and serve.

GRILLED HALLOUMI

Grilled Halloumi image

Grilled halloumi cheese is all the excuse you need to fire up the grill. It is golden and crispy on the outside ... soft and gooey on the inside.

Provided by Soup Loving Nicole

Categories Appetizers and Snacks Cheese

Time 15m

Yield 4

Number Of Ingredients 2

Ingredients

1 tablespoon olive oil
8 ounces halloumi cheese, sliced into 1/2-inch pieces

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Brush olive oil over both sides of each cheese slice.
Place cheese directly on the grate and grill for 3 minutes. Flip and grill 3 minutes more. Serve immediately.

Nutrition Facts : Calories 207 calories, Carbohydrate 1.4 g, Cholesterol 42.5 mg, Fat 17.6 g, Protein 12 g, SaturatedFat 9 g, Sodium 623.8 mg

GRILLED-HALLOUMI-AND-VEGETABLE WRAPS

Grilled-Halloumi-and-Vegetable Wraps image

Here's a 30-minute vegetarian dinner you'll want to make on repeat. Halloumi cheese is perfect for the grill (or grill pan), it's charred along with bell peppers, zucchini, and radicchio and wrapped up in a warm tortilla for easy eating.

Provided by Lauryn Tyrell

Time 30m

Number Of Ingredients 10

Ingredients

2/3 cup labneh or Greek yogurt
1 small clove garlic, grated
3 tablespoons extra-virgin olive oil, divided, plus more for grill
Kosher salt and freshly ground pepper
2 packages halloumi (each 6 to 8 ounces), cut into 1/2-inch planks
2 small heads radicchio or endive, cut into 1-inch wedges
1 zucchini, cut into 3/4-inch slices
1 orange or yellow bell pepper, quartered and seeded
4 large (10-inch) whole-wheat or corn-flour-blend tortillas
Fresh basil leaves, for serving

Steps:

Whisk together labneh, garlic, 1 tablespoon oil, and a pinch of salt. Heat a grill or grill pan to medium-high. Drizzle cheese, radicchio, zucchini, and bell pepper with remaining oil; season vegetables with salt and pepper.
Brush grates with oil and grill vegetables, flipping once, until tender and charred in places, about 8 minutes total. Transfer to a plate; cover to keep warm. Grill cheese, flipping once, until charred in places and hot, 3 to 4 minutes total. Blister tortillas over grill, flipping once, then transfer to a clean towel to keep warm.
To serve, smear labneh mixture over each tortilla, pile with vegetables and cheese, and scatter with basil. Fold and serve immediately.