Directions
Who said you need meat to enjoy a sandwich? This is a killer vegetarian sandwich that will really make you wonder: who needs ham when you have halloumi?
Crispy on the outside, stringy and tasty on the inside, halloumi is the legendary Cypriot cheese that resists heat, ideal for grilling without ever melting.
Its “chewy” texture will win over even the most hardened carnivores and gives that satisfying bite that is often missing from meatless sandwiches.
Add to all this the grilled aubergines, the aromatic freshness of the pesto and the strong note of the dried tomatoes, and the result is a Mediterranean journey in a single bite: simple, complete, “galactic”.
Ingredients
To make 2 big sandwiches:
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Ciabatta or baguette bread: 2
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Halloumi: 200 g
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Eggplant: 1 large
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Dried tomatoes in oil: 4
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Fresh rocket: 1 handful
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Extra virgin olive oil
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Salt and pepper
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Balsamic vinegar (a few drops, optional)
For the classic pesto (makes enough for 2 sandwiches, with leftovers for pasta):
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Fresh basil: 30 g
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Pine nuts: 15 g
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Grated Parmigiano Reggiano: 20 g
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Grated Pecorino: 10 g
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Garlic: half a small clove
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Extra virgin olive oil: 40-50 ml
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Coarse salt: a pinch
Method
1. Prepare the pesto
Wash and gently dry the basil. Place basil, pine nuts, cheeses, garlic, and a pinch of salt in a mortar (or blender). Pound or blend, adding oil gradually, until you get a creamy, fragrant sauce. If using a blender, pulse briefly and keep it cold to avoid oxidizing the basil.
2. Grill the aubergines
Slice the aubergines 1 cm thick, sprinkle with salt, and let drain in a colander for 20 minutes. Rinse, dry, brush with oil, and grill over high heat until soft and golden on both sides.
3. Grill the halloumi
Slice the halloumi 1 cm thick and grill for 2-3 minutes per side, until a golden crust forms.
4. Prepare the bread
Cut the ciabatta or baguette in half, toast on a hot grill or in the oven for a few minutes until hot and crispy.
5. Assemble the sandwich
Spread pesto generously on both halves of bread. Layer grilled aubergines, warm halloumi, sun-dried tomatoes, and rocket. Add a few drops of balsamic vinegar if you like. Close, press lightly, and eat immediately while the cheese is gooey and the bread is fragrant.
Nutritional Values (per 100 g)
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Calories: 192 kcal
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Protein: 7.5 g
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Fat: 11.2 g
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Carbohydrates: 16.3 g
Preparation and Cooking Times
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Preparation: 20 minutes
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Cooking: 15 minutes
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Total time: 35 minutes
Which wine to pair?
Vermentino di Gallura DOCG: Fresh, mineral, palate-cleansing—ideal with pesto and grilled cheese.
Côtes de Provence Rosé “Whispering Angel” – Château d’Esclans: Dry, citrus, red fruits—perfect with halloumi and sun-dried tomatoes.
Fiano di Avellino DOCG “Radici” – Mastroberardino: Almondy, structured—amazing with eggplant.
Or a cocktail? Go for a classic Spritz for a fresh, lively touch.
