Grilled veggie and halloumi panini with pesto aioli
A restaurant style insta-worthy sandwich!
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Ingredients
1
teaspoon dried oregano
2
tablespoons fresh basil, chopped (optional)
1/2
teaspoon salt
1/2
teaspoon fresh-ground black pepper
2
tablespoons wine vinegar
3/4
cup olive oil
8
ounces halloumi, sliced 1/4 inches thick
2
cups romaine lettuce
2
tomatoes, large, sliced
1
lemon, cut into wedges
4
crusty bread rolls, split
Vegetables (4 pieces per sandwich)
1
red bell pepper, large, sliced
1
eggplant, small, sliced
1
zucchini, small, sliced lengthwise for grilling
1
red onion, small, sliced
Basil Pesto Mayo (5 tbsp)
4
tablespoon mayonnaise
1
tablespoon basil pesto
Instructions
- Preheat your grill or grill pan to medium-high heat. In a large bowl, combine the oregano, the basil, if using, the salt, black pepper, vinegar, and oil. Add the bell peppers, eggplant, zucchini, bell peppers, and red onion and stir to coat.
- Grill the vegetables in batches, turning once, until lightly browned and tender, 10 to 15 minutes per batch.
- On the same lightly oiled grill or grill pan, grill the bread until you can see grill marks (about 2-3 minutes) and set aside.
- Grill the halloumi on both sides until nice grill marks form (about 2-3 minutes per side). Squeeze some fresh lemon juice on the halloumi.
- Assemble the sandwiches. Coat one piece of the bread with pesto mayo. Add Halloumi, then roasted vegetables, tomato and lettuce. Coat the second piece of bread with pesto mayo and place it on top of the sandwich. Serve and enjoy.