Crispy halloumi and tartare sauce sandwiches

Crispy halloumi and tartare sauce sandwiches
  • Serves icon Serves 3
  • Time icon Hands-on time 30-35 min

Meet your new favourite doorstopper sarnie. Slather thick white bread with homemade tartare sauce and top with fried halloumi.

Discover more ways to sneak your favourite squeaky cheese into mealtimes, with our halloumi recipes collection.

Nutrition: per serving

Calories
762kcals
Fat
42.4g (16.2g saturated)
Protein
33.4g
Carbohydrates
60g (5.9g sugars)
Fibre
3.7g
Salt
3.7g
Calories
762kcals
Fat
42.4g (16.2g saturated)
Protein
33.4g
Carbohydrates
60g (5.9g sugars)
Fibre
3.7g
Salt
3.7g

Ingredients

  • 250g block halloumi, cut into 6 x 1cm slices
  • 1 medium free-range egg, beaten
  • 50g plain flour
  • 50g panko breadcrumbs
  • 1 tbsp olive oil
  • 6 thick slices white bread
  • 1 little gem lettuce, torn
  • Sliced gherkins (optional)

For the tartare sauce

  • 60g mayonnaise (about 4 tbsp)
  • ¼ red onion, very finely chopped
  • 1 tsp capers, rinsed
  • Juice ½ lemon
  • ½ small bunch dill, finely chopped

Method

  1. Heat the oven to 180ºC fan/gas 6. Pat the halloumi dry with kitchen paper. Put the egg, flour and breadcrumbs in 3 separate shallow bowls. Dip the slices in the flour, then the egg and finally coat in the breadcrumbs. Arrange on a baking tray lined with baking paper, drizzle with olive oil, then bake for 20-25 minutes or until golden and crisp.
  2. Meanwhile, make the tartare sauce by mixing the mayonnaise, red onion, capers, lemon and dill. Spread the tartare on 3 slices of the bread. Top each with lettuce, gherkins (if you like) and 2 pieces of halloumi, then sandwich with the remaining slices of bread. Eat straightaway.

delicious. tips

  1. Easy swaps: If you prefer, swap halloumi for chunky pieces of sustainable white fish or salmon for a superior fish finger sarnie.

Recipe By

Esther Clarke

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