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Grilled Cypriot halloumi and peameal bacon sandwiches
Step up your breakfast sandwich game with this Cyprus-inspired dish.
YIELDS
2
Ingredients
Fresh Mint Aioli
- 1 cup (250 ml) fresh mint leaves
- 1/2 teaspoon salt
- 2 tablespoons (30 ml) fresh lemon juice
- 250 ml mayonnaise
Citrus Cabbage Slaw
- 2 cups (500 ml) white cabbage
- 1 cup (250 ml) Italian flat leaf parsley
- 3/4 cup (175 ml) celery
- 1/4 cup (60 ml) red onion
- 60 ml extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
Sandwiches
- 4 pieces peameal bacon
- 6 slices cypriot halloumi cheese
- 2 six inch sesame seed buns
- 1 medium on the vine tomatoes
- 8 slices english cucumber with skin on
- Olive oil, for brushing
Directions
Fresh Mint Aioli
- Finely chop the fresh mint leaves.
- Whisk together the chopped mint leaves, fresh lemon juice, mayonnaise, and salt.
- Set aside for assembly.
Citrus Cabbage Slaw
- Thinly slice the white cabbage.
- Roughly chop the Italian flat-leaf parsley with stems.
- Thinly slice the center stalks of celery with leaves.
- Thinly slice the red onion.
- Whisk together olive oil, lemon juice, salt, and pepper until creamy.
- In a medium salad bowl mix the cabbage, parsley, celery, and red onions, and then toss the creamy dressing over the cabbage mixture.
- To save time you can prepare cabbage slaw the night before and toss it with dressing when served.
Sandwiches
- Preheat your grill or grill pan to medium-high heat and grease the grill to avoid sticking.
- Grill peameal bacon for two minutes per side. Remove from grill and keep warm. You can substitute with thick-cut cooked bacon too.
- Grill halloumi cheese for 30 seconds per side or until grill marks form and the cheese has slightly melted.
- Brush each cut side of the bun with olive oil and place on the grill cut side down and grill for one to two minutes until toasted.
- Place two pieces of peameal bacon on the bottom bun, top with three pieces of halloumi cheese, and spread two tablespoons of aioli on top of the cheese. Then top with two slices of tomato, four slices of cucumber rounds, and top with a bun.
- Serve with cabbage slaw and extra aioli. Enjoy!
