C O O K I N G W I T H C H E E S E 202 3 culturecheesemag.com 29
SPICY HALLOUMI, EGGPLANT,
AND TOMATO SANDWICH
Written by Wendy Crispell
Photographed by Mark Ferri
Styled by Leslie Orlandini
This recipe is far more adventurous than the classic
caprese sandwich. To up the heat, serve a variety of
hot peppers or giardiniera salad (a mix of pickled
peppers and vegetables) on the side. Or cool your
palate with a forkful of potato salad and a glug of
chilled frappato, an Italian red wine.
Makes 4 sandwiches
DRESSING:
2 tablespoons olive oil
2 teaspoons red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon finely minced fresh garlic
1 teaspoon crushed red pepper flakes
SANDWICHES:
1 pound eggplant, washed, stem removed,
cut into uniform round slices
Salt, to taste
2 tablespoons olive oil
8 ounces halloumi, cut crosswise into
8 slices, each about ¼-inch thick
4 ciabatta rolls
1 large tomato, sliced
8 basil leaves, cleaned and cut
into chiffonade
DRESSING:
Whisk together all ingredients until combined.
SANDWICHES:
Put eggplant in colander in single layer, and
sprinkle with salt. Let drain 20 minutes,
then turn over and sprinkle other side with
salt, and let drain 20 minutes more.
While eggplant drains, heat a gas or
charcoal grill to medium-high. Wipe
eggplant slices with paper towels, and
brush with olive oil. Grill eggplant slices for
4 to 5 minutes per side, being careful not
to overcook. Remove from grill and add
to large serving platter. Pour dressing over
eggplant, making sure to coat all pieces
evenly. Cover and chill for 1 hour. This step
can be done up to a day ahead.
Heat a large nonstick skillet to medium
heat, and sauté halloumi for 2 to 3
minutes per side, or until golden brown.
TO ASSEMBLE:
Cut ciabatta rolls in half and assemble
each sandwich using 2 slices of eggplant,
2 slices of halloumi, 1 slice of tomato,
and a quarter of the basil. If not eating
immediately, wrap each sandwich in foil
and refrigerate. Leftover eggplant will keep
in the refrigerator for 3 to 4 days—eat it
atop a green salad or with crusty bread.
Spicy Halloumi,
Eggplant, and
Tomato Sandwich
