• Before starting, preheat the oven to 425˚F. Wash and dry all produce.
• Core, then cut pepper into 1/8-inch slices.
• Cut tomato into 1/4-inch pieces.

• In a small bowl, combine mayo and half the pesto. Season with salt and pepper.
• To a large bowl, add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
• Add tomatoes and spinach. Do not mix until step 6.

• Heat a large non-stick pan over medium-high.
• While pan heats, Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with half the Italian Herb Spice Blend and pepper.
• 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. 
• Add remaining pesto. Toss to coat halloumi.
• Transfer halloumi to a plate. Cover to keep warm. Carefully wipe pan clean. 

• Reheat the same pan over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil and peppers. Season with remaining Italian Herb Spice Blend and pepper.
• Cook for 3-4 min, stirring often, until tender-crisp and golden.
• Add remaining vinegar and 1/4 tsp (1/2 tsp) sugar.
• Cook for 1-2 min, stirring often, until peppers are tender.
• Remove from heat.

• Halve buns.
• On another unlined baking sheet, arrange buns, cut-sides up. Toast buns in the middle of the oven for 3-4 min, until golden. (TIP: Keep an eye on buns so they don't burn!)

• Toss salad.
• Spread pesto mayo over top and bottom buns.
• Stack bottom buns with halloumi, peppers and some of the salad. Close with top buns.
• Divide salad and sandwiches between plates.

If you've opted to get halloumi, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season halloumi the same way the recipe instructs you to season chicken. 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. Add remaining pesto. Toss to coat halloumi.  Transfer halloumi to a plate. Cover to keep warm. Carefully wipe pan clean. No need to roast the halloumi after pan-frying.