Sandwich…burger…I’m not quite sure what this creation is, but it definitely tastes scrumptious. This sandwich was devised to get us through Saturday – a dawn til way-past-dusk frenzy of furniture moving, hoovering, dusting, sorting, chucking, and reorganisation. I must say our house positively gleams now, and looks beautiful. However, this sandwich was needed to get us through that day.
It is most definitely worth sharing and I hope you all try it – equally delicious without the sausages for a yummy vegetarian alternative. The only thing I’d do different next time (there will be a next time I make this sandwich…I’m still thinking about it) is add a smear of sundried tomato paste to the bun before ladling in the other ingredients.
The bread baps and halloumi came from Barkbakan in Chorlton, the sausages from Little Heath Farm, and the roasted red peppers from a jar. The mayonnaise wasn’t homemade, I’m not sure it’s necessary for a dollop in a sandwich like this, but it was good quality organic mayo. I think this recipe would work equally nicely in the summer with a good handful of fresh basil.
Sausage, Halloumi & Roasted Red Pepper Sandwich
Makes two large sandwiches
2 large baps/buns/bread rolls/slices of bread
6 slices of halloumi
1-2 large roasted red peppers from a jar
3 tbsp semolina flour
salt and pepper
couple of dollops of mayonnaise
smear of sundried tomato paste
Firstly, turn the grill on and cook the sausages until golden brown and sizzling.
Meanwhile, combine the semolina flour, salt and ground pepper in a bowl. Take the slices of halloumi and coat in the semolina flour – this creates a nice crispy coating when they cook. If the halloumi is quite dry, smear over a little oil to mak the flour stick.
Heat a large non-stick frying pan with a glug of oil – use a piece of kitchen towel to wipe it evenly around the pan to ensure the cheese doesn’t stick. When the oil it nice and hot, carefully lay the halloumi into the oil and let it cook for a couple of minutes – without moving it – until it is golden. Then flip the halloumi over and fry on the other side until golden.
Slice your baps or bread rolls in half. Roughly slice the roasted red peppers. Smear over some sundried tomato paste and lay the cooked sausages on top (three on each). Next add the golden halloumi and a good handful of roasted peppers. Top with a dollop of mayonnaise and a sprinkle of fresh thyme leaves.