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Halloumi and Zucchini Pesto Sandwich

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Ingredients

For the pesto:

  • 3/4 cup basil leaves (or arugula, I did a combo of both)
  • 3/4 cup olive oil
  • 2 cloves garlic
  • 1/2 cup parmesan cheese
  • Salt/pepper
  • 1/4 cup pistachios
  • 1 heaping tbsp greek yogurt

The rest:

  • 2 slices of bread of choice (this is a Frances pan loaf from Whole Foods)
  • A few slices of halloumi cheese
  • A few slices of heirloom tomato
  • 1 zucchini
  • 1 tsp Zaatar
  • Arugula
  • 1 clove garlic
  • EVOO

Instructions 

  • In a food processor, combine the pesto ingredients. Blend until smooth. Adjust to taste.
  • Slice garlic and add to a pan along with some olive oil. Slice zucchini and add to pan. Season with a little zataar. 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.
  • 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.
  • 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.
  • Assembly time: Spread pesto on bread and top with sliced tomato, zucchini, halloumi and some arugula. Enjoy!