Grilled Eggplant and Halloumi Sandwich with Pesto

Grilling is one of my favorite ways to make a quick dinner in the summertime, when I really don’t want to be in my hot kitchen heating up the place even more.

As the years go on, there are more and more amazing vegetarian options for the grill, but you can only eat so many vegetarian burgers, dogs and sausages. This meal is something a little different that will satisfy vegetarians and meat eaters alike (trust me— I made this for 4 meat eaters and it was devoured!).

Additionally, halloumi is one of my new favorite cheeses. I love how you can grill it and how its a little squeaky. And of course that its delicious.

All you have to do is make (or buy) your pesto, grill up your halloumi and eggplant and pile everything onto your sandwich in whatever amount you like. You might have leftovers but who cares! This sandwich is great to eat cold, as well.

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Grilled Eggplant and Halloumi Sandwich with Pesto

Yield: 4

Author: Cristen's Creations

A perfect summer meal so us vegetarians can enjoy the barbecue, too.

Ingredients

Homemade Pesto

• 1 bunch basil
• 1/4 - 1/2 cup olive oil
• 2 cloves garlic
• 1/4 cup pine nuts
• 1/8 cup parmesan cheese grated
• salt to taste

Sandwich

• 4 ciabatta or brioche rolls
• 2 large tomatoes
• 1 small eggplant
• 1 8oz package of halloumi cheese
• Salt
• Balsamic Glaze
• Spray oil for grill

Instructions

Pesto

1. Add all the ingredients for your pesto into a food processor, process slowly and voila! Start with 1/4 cup of olive oil and add more as you go if it is too chunky for your taste. This is totally up to you.
2. Set aside.

Prep & Grilling

1. Wash and slice eggplant to about 1/4 inch thick. Lay eggplant out on a dish towel and heavily salt both sides. Allow to sit for 30 minutes to draw out moisture.
2. Rinse off the salt on your eggplant and pat dry.
3. Slice halloumi and tomato about the same size as your eggplant.
4. Set your grill to medium low, spray with oil.
5. On one half of the grill, set your eggplant. On the other half, set your halloumi. Once grill marks form, flip both eggplant and halloumi. Grill until you see grill marks on both sides.
6. Remove from grill.

Assembly

1. Slice rolls/buns in half.
2. Add as much pesto as you like to each half.
3. Add grilled eggplant, followed by the grilled halloumi and sliced tomato. Top with balsamic glaze and close the sandwich. 
4. Enjoy while its warm!

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