with Basil Pesto Mayo and Salad
Ingredients: Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Sandwich bun (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Roma tomato • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
Allergens
Tags
Halloumi Cheese
1 unit(s)
Sandwich Bun
2 unit(s)
Tomato
1 unit(s)
Spring Mix
56 g
Basil Pesto
0.25 cup
Mayonnaise
4 tbsp
Zesty Garlic Blend
7 g
White Wine Vinegar
0.5 tbsp
Sugar
0.25 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Season with Zesty Garlic Blend and pepper.
- Heat a large non-stick pan over medium.
- When the pan is hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Transfer halloumi to a plate. Cover to keep warm.
- Meanwhile, cut half the tomato into 1/4-inch rounds. Cut the remaining tomato into 1/4-inch pieces.
- To a large bowl, add half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) basil pesto. Season with salt and pepper, then whisk to combine. (NOTE: This is your salad dressing.)
- In a small bowl, combine mayo and remaining pesto. Season with salt and pepper. (NOTE: This is your pesto mayo.)
- Arrange buns directly on the top rack of the oven, cut-side up. Toast for 3-4 min, until browned. (TIP: Keep an eye on them so they don't burn.)
- To the bowl with dressing, add diced tomatoes and spring mix. Toss to combine.
- Spread basil pesto mayo over top and bottom buns. (TIP: Add some salad to the sandwiches, if you like!) Stack halloumi and tomato slices on bottom buns. Close with top buns.
- Divide salad and sandwiches between plates.
If you've opted to get halloumi, cut into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with Zesty Garlic Blend and pepper. Heat a large non-stick pan over medium. When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Transfer halloumi to a plate. Cover to keep warm. No need to roast the halloumi after pan-frying.
820
kcal
Calories
53
g
Fat
21
g
Saturated Fat
53
g
Carbohydrate
4
g
Sugar
4
g
Dietary Fiber
32
g
Protein
95
mg
Cholesterol
2370
mg
Sodium
0.5
g
Trans Fat
500
mg
Potassium
300
mg
Calcium
5
mg
Iron
with Basil Pesto Mayo and Salad
with Basil Pesto Mayo and Salad
