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stacked pesto hummus sandwich

Pesto Hummus Sandwich with Halloumi

This Pesto Hummus Sandwich with halloumi is loaded with flavor and completely vegetarian. It's hearty and quick to make for a lunch that's far from boring.
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Ingredients

  • Bread of choice (this is a sourdough)
  • Olive oil
  • Roasted red peppers
  • Red onion
  • Arugula
  • Halloumi cheese
  • Red pepper flakes

The pesto hummus:

  • 1 can of chickpeas
  • 3/4 cup basil leaves
  • 3/4 cup olive oil + more for topping
  • 2 garlic cloves, chopped
  • Juice of 1 lemon
  • 1/2 cup parm cheese
  • Salt/pepper
  • 1/4 cup pine nuts + more for garnish

Instructions 

  • Make your pesto: In a food processor, combine all ingredients and blend until combined. Taste and adjust accordingly.
  • Slice halloumi and add to a skillet. Cook on medium heat for about 5 min per side or until it gets a nice golden brown. No need to add any oil to the pan, halloumi can cook on its own.
  • Coat bread in olive oil and add to same pan and cook for 2-3 min per side.
  • Add hummus pesto to toast, followed by halloumi, sliced red onion, arugula, red pepper and red pepper flakes. Enjoy! 

Notes

Note: The pesto hummus can make the sandwich soggy if you store in the fridge for longer than a day or so. To avoid soggy bread, we would opt for assembling the sandwiches as you need them, and prepping the ingredients ahead of time.
Note: Instead of storing already made sandwiches, store individual components and assemble as needed. The sourdough goes back in its bag and can be out at room temperature for a few days. The pesto hummus can be stored in the fridge for up to a week.