Grilled Halloumi Sandwiches

Looking for a tasty way to spoil dad on Father’s Day? Lunch is in the bag thanks to two of our favourite tools: our Iron Handle Skillet and Square Skillet Grill. Watch the Halloumi slide effortlessly off your skillet and onto a waiting bun. A few minutes on the grilling surface and it’s time for Father’s Day food magic.

Red Pepper Spread

In a small bowl, combine the red pepper spread with the tomato pesto. Reserve.

Bring a 2 L Saucier full of seasoned water to a boil. Rapidly blanch the rapini and transfer to an ice bath to cold shock them. When cooled down, squeeze the rapini to remove as much water as possible then roughly chop it. In a bowl, mix the rapini with the crushed garlic, red wine vinegar, olive oil and lemon zest.

Halloumi Sandwiches

In an 26 cm Iron Handle Skillet, on medium-high heat, heat the oil and butter. Cook the halloumi slices 2 minutes on both sides or until golden brown. Reserve.

Heat a 26 cmSquare Skillet Grill over medium high heat. Lightly toast the insides of the buns and set aside. Set the 23 cm Panini Press in the skillet and allow to heat through while you prepare the sandwiches.

Spread red pepper spread on the bottom of each bun, add one slice of halloumi and 1/4 of the rapini slaw to each. In the Square Skillet Grill, grill the sandwiches 2 at a time by pressing down lightly with the Panini Press, until nicely browned, approximately two minutes. Remove from heat and serve immediately.