Halloumi and Zucchini Sandwich

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This Halloumi and Zucchini Sandwich is loaded with vibrant flavor and fresh veggies for a hearty and delicious vegetarian sandwich perfect for an easy lunch or light dinner.

Vegetarian sandwiches can get a bad rap, but I’m here to sing their praises with this Halloumi and Zucchini Sandwich that’s layered with bright, exciting, mouthwatering flavor and texture. Halloumi cheese is the star of the show, perfectly golden and crispy on the outside yet creamy and soft on the inside. And because it’s got a high melting point, it holds it’s firm shape beautifully when cooked. Paired with an easy homemade pesto, and tender zucchini, this sandwich is elevated, but with minimal effort.

Layered onto thick, crusty slices of bread with ripe tomatoes and peppery arugula, this vegetarian Halloumi and Zucchini Sandwich is hearty and unbelievably satisfying. Simple to assemble with good quality ingredients, this comes together quickly and is the perfect way to level up your normal lunch routine. This is far from your average sandwich packed with bold flavor, and after just one bite, we think you’ll agree!

And if you’re a halloumi lover like us, be sure to try this flavor-packed Couscous Halloumi Salad and these easy Crispy Halloumi Fries, too.

Why You’ll Love This Recipe

Hearty and Satisfying Vegetarian Sandwich: Packed with crispy halloumi, pan-seared veggies and a savory pesto, this is a veggie-packed sandwich that is genuinely hearty and satisfying. You won’t miss the meat at all.
Halloumi Cheese is The Star: Crispy and golden on the outside, but creamy and soft on the inside, this salty, tangy cheese stays firm even when cooked, and it’s the true star ingredient of this sandwich.
Easy Homemade Pesto: Pesto is one of those things that’s easier to make than you think, and not only is this one super simple, but it’s absolutely incredible.
Layers of Flavors: With salty halloumi, tender zucchini, peppery fresh arugula, juicy tomato, and herby pesto, this sandwich is layered with bold, exciting flavors.
Versatile: This sandwich is great for a quick lunch or a lighter dinner. Serve it for any meal, any time.
Customizable: Easy to customize with your favorite bread or add-ons, enjoy this sandwich any way you’d like depending on your own preferences or what you’ve got on hand.

Ingredients

For the Pesto:

Basil Leaves: Bright, herbaceous and slightly sweet, the fresh and aromatic base for any delicious pesto.
Olive Oil: Use a good quality, fruity, extra virgin olive oil to thin out the pesto.
Garlic: Aromatic and pungent, a little goes a long way and fresh is a must.
Parmesan Cheese: Nutty and savory, adds nice depth of flavor.
Pine nuts: Adds a rich and buttery flavor.
Salt & Pepper: Season generously, it’ll enhance all the other ingredients.

For the Sandwich:

Bread: Use anything crusty and sturdy, that can stand up to the hearty veggie and halloumi layers. We like a ciabatta, thick sliced sourdough or a Frances pan loaf)
Halloumi: Salty and tangy, this firm cheese gets perfectly golden on the outside while staying soft and creamy on the inside.
Heirloom Tomatoes: Ripe and juicy, use your favorite variety. Pat these dry before adding to the sandwich.
Zucchini: Fresh and hearty, another delicious veggie layer.
Zaatar: Earthy and herbal, this adds just the right amount of seasoning to the zucchini.
Arugula: Fresh and peppery.
Garlic: For even more aromatic flavor.
Olive Oil: Use a good quality extra virgin olive oil for the best taste.

How To Make This Halloumi and Zucchini Sandwich

1. If you are making your pesto from scratch, you can follow my recipe for homemade basil pesto. If you are using store bought, I love this one and this one.

2. Slice garlic and add to a pan along with some olive oil. Slice zucchini and add to pan. Season with a salt and pepper. Cook for about 4-5 min or until zucchini is browned and then flip. Repeat until browned and softened with a little outside crisp. Remove and set aside.

cooked zucchini for zucchini halloumi sandwich

3. Coat bread in olive oil and in the same pan, add slices of bread and cook 2-3 min per side. Remove and set aside while you cook halloumi.

toasted bread for cottage cheese toast with smoked salmon

4. Slice halloumi and add to pan. No need to add any additional olive oil, halloumi cooks fine on its own. Cook for about 3 min per side or until the sides are browned.

5. Assembly time: Spread pesto on bread and top with sliced tomato, zucchini, halloumi and some arugula. Enjoy!

pesto and bread for zucchini halloumi sandwich

halloumi pesto and bread for zucchini halloumi sandwich

zucchini pesto and bread for zucchini halloumi sandwich

Expert Tips

Do not use oil when cooking halloumi: It releases its own moisture and actually gets a better sear in a dry pan without oil.
Cook halloumi on medium-high heat: Don’t cook it on low or too high, and don’t move it around — let it sit and sear in the pan for that perfectly golden crust.
Pat zucchini slices dry: Do this before cooking it to avoid steaming the veggies. They’ll brown better without excess moisture.
Add Greek yogurt for a creamy tang: This really sets the pesto apart from traditional pesto in the most delicious way.
Use a thick sturdy bread: So the sandwich can hold up to all the fillings.
Serve immediately after assembly: Enjoy right after making this sandwich masterpieces for the best texture. Especially because the halloumi firms up as it cools, and you want it creamy.

Variations

Swap arugula for spinach: Use baby spinach leaves or mixed greens for a slightly milder but still fresh flavor.
Add roasted red peppers: These will add a touch of extra sweetness and rich color.
Use sun-dried tomatoes: Swap these in for fresh, heirloom tomatoes, for a more intense tomato flavor.
Try on a ciabatta roll or focaccia: Try either option instead of sliced bread. These crusty options are tasty and hold up well to the toppings.
Make it vegan: Use nutritional yeast instead of parmesan for a vegan option, and instead of the halloumi, use grilled or pan-seared tofu.

Storage

We recommend assembling the sandwich right before eating for the best results. Leftovers tend to get mushy, so we suggest enjoying the sandwich immediately, which shouldn’t be an issue since it’s so delicious!

If you have leftover pesto, store in an airtight container with a layer of olive oil on top in the fridge for 5 days. Give it a stir to refresh, and use on a fresh sandwich, or any way you’d like. You can also make the pistachio pesto up to 5 days in advance, and store in an airtight container topped with olive oil to avoid oxidization.

Store leftover cooked zucchini and halloumi separately in airtight containers in the fridge for up to 2 days. They’re both best fresh, but leftovers will keep for a short time. To reheat the halloumi, warm in a dry pan briefly before assembling a fresh sandwich.

FAQs

Where can I buy halloumi cheese?

You can find this cheese at most grocery stores in the cheese section, or at any speciality cheese shop.

Can I grill the halloumi instead of pan-frying?

Definitely. Halloumi has a high melting point so it’ll get a nice golden crust on the outside when grilled and still stay soft and creamy on the inside.

Can I use store-bought pesto instead of homemade?

Yes. We prefer our homemade version for the best, unique flavor. But any good-quality pesto will do the trick.

What bread works best for this sandwich?

Any sturdy, crusty bread that can stand up to the hearty ingredients work best. We like thick sliced sourdough, baguette, ciabatta or a Frances pan loaf.

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