• 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.