The absolute ideal veggie friendly summer sandwich. A bit messy but in the best way!
You’ll need
1 large or 2 demi baguettes
1-2 tablespoons mayo
1 block halloumi or grilling cheese
1/2 cup (approx) beet hummus, homemade or store-bought
Hot or regular honey
2 persian cucumbers
4-5 Bibb lettuce leaves (other kinds of lettuce work too)
Basil aioli (quick and easy method)
1 tablespoon mayo
1 tablespoon basil pesto
1 tablespoon lemon juice
1 tablespoon dijon mustard
Instructions
Preheat a cast iron or nonstick pan over medium heat. Add in a drizzle of avocado oil, olive oil, or a tablespoon of ghee. While the pan is heating, prep your lettuce and thinly slice the cucumbers - I like to cut them long ways but short works too.
Cut your baguette into sandwich size pieces then slice in half and spread mayo on the inside sides. Place face down in the pan and cook until crispy. Remove and set aside.
Cut the halloumi / grilling cheese into 6 or more slices, about a centimeter thick. Add another drizzle of oil to the pan if needed then sear the cheese for 1 minute on each side. its really important that the pan is already hot. If the cheese is stuck to the pan, let it keep cooking and maybe add more oil to the pan. Once both sides are crispy, remove from the pan and set aside.
Smear beet hummus on one side of the bread and basil aioli on the other. Add in halloumi, cucumber, and lettuce. Drizzle in hot honey, close up the sandwich and cut down the center. ENJOY!!!