Grilled Halloom and Cucumber Sandwich
On November 30, 2011 in Sandwiches and Burgers
Halloom is so meaty it eats a bit like a vegetarian steak. It actually looks a lot like a piece of grilled swordfish, doesn’t it? Of course, this sandwich is nothing like a steak sandwich, it’s more like your traditional bagel and lox… except without a bagel or salmon. Maybe it’s more like a cucumber sandwich? I don’t know. Whatever it is, it’s delicious, and a great way to use up leftover Halloom after making This Beet Salad.
Grilled Halloom and Cucumber Sandwich
- 8″ slice of ciabatta, halved
- 2 tablespoons olive oil
- 1 clove garlic, halved
- 3 ounces Halloom cheese, sliced lengthwise
- 2-3″ chunk cucumber, thinly sliced
- 1/2 lemon, juiced
- 1 tablespoon dill, chopped
- Preheat a grill pan over medium-high heat. Drizzle the ciabatta with 1 tablespoon of the olive oil and place cut side down into the grill pan. Press on top of the bread to ensure the surface comes in even contact with the pan and cook until lightly charred, about 2-3 minutes.
- Remove the bread from the pan and, while still hot, brush with the cut clove of garlic to impart a fragrant bite to the bread. Set aside for now.
- Add the wedge of Halloom to the grill pan and drizzle with remaining olive oil. Allow to cook undisturbed until grill marks form, about a minute or two, then flip over and grill the other side for the same amount of time. Squeeze the lemon juice over the cheese just before removing from the pan.
- Place the Halloom, cucumber slices and dill on the garlic-scented ciabatta and eat as a sandwich.