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 Gluten, Egg, Milk)
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, 2 tsp Smoked Paprika-Garlic Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 2 tsp Smoked Paprika-Garlic Blend and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
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 onions are dark golden-brown, 6-8 min. Add vinegar and 1 tbsp water (dbl for 4 ppl). Stir until onions are coated, 1 min. Remove from heat, then transfer caramelized onions to a small bowl. 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 another small bowl. Arrange halloumi on another parchment-lined baking sheet. Spread 1 tsp 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, remaining Smoked Paprika-Garlic Blend and 1 tsp water (dbl for 4 ppl) 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.
