Golden Halloumi Sandwiches
with Caramelized Onions, Potato Wedges and Smoky Aioli
Tonight, serve up a hearty meat-free sandwich made with a 'patty' of golden breaded halloumi! We've added smoky aioli and sweet caramelized onions to turn this easy dinner into a taste sensation.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Halloumi Cheese
(Contains Milk)
460 g
Russet Potato
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
2 unit
Brioche Bun
(Contains Egg, Wheat)
28 g
Spring Mix
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites)
113 g
Yellow Onion
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the Smoked Paprika-Garlic Blend and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in middle of the oven, flipping halfway through, until golden brown, 25-28 min.
Meanwhile, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 2 tsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until dark golden-brown, 6-8 min. Remove the pan from heat. Add vinegar. Stir until onions are coated, 1 min. Transfer caramelized onions to a plate. Set aside.
Meanwhile, carefully slice halloumi in half, parallel to the cutting board. Rinse halloumi in cold water, then pat very dry with paper towels. Stir together breadcrumbs and 1 tsp oil (dbl for 4 ppl) in a small bowl. Arrange halloumi on another parchment-lined baking sheet. Spread 1/2 tbsp mayo over the top of each slice of halloumi. Top with breadcrumb mixture, pressing down gently to adhere.
Roast halloumi in the top of the oven until breadcrumbs are golden, 8-10 min.
Halve buns. Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 2-3 min. (TIP: Keep an eye on them so they don't burn!) Meanwhile, add remaining mayo and remaining Smoked Paprika-Garlic Blend to another small bowl. Season with pepper, then stir to combine.
Spread some smoky aioli onto top buns. Stack caramelized onions, spring mix and halloumi on bottom buns. Close with top buns. Divide sandwiches and potato wedges between plates. Serve remaining smoky aioli alongside for dipping.
