This sandwich is a revelation: the spicy kick of jalapeño, the freshness of the mint, the tartness and juice of the peaches, the meatiness of the halloumi, and the subtle sweetness from the brioche. No one ingredient stands out more than the rest—instead they all come together beautifully to form something greater than the sum of their individual parts.
When we set out to pair our Tomato Chickpea Plant-Based Soup with a sandwich, we were thinking of a fancy grilled cheese. But when we started to pair flavors to the chickpea, olive oil, and basil, we kept coming back to Mediterranean ingredients. Halloumi—a firm and chewy Cypriot cheese made from sheep and goat’s milk—turned out to be the perfect centerpiece to this sandwich not only because it pairs well with flavors, but because its high melting point means it can be grilled. Its literally a grilled cheese sandwich.
INGREDIENTS
- ½ pound halloumi cheese
- 1 peach, sliced into ⅛-inch half-moons
- 8 slices quick-pickled jalapeño
- 1 tablespoon mint leaves, chopped
- ¼ cup tahini
- 2 tablespoon lemon juice
- 1 tablespoons water
- Pinch table salt
- 2 brioche buns
DIRECTIONS
Make the tahini sauce
In a small mixing bowl, add the tahini and water. Stir until the mixture becomes paste-like. Add the lemon juice and continue stirring. The mixture should lighten in color from a tan to an off-white, and should have a cream like consistency. It should easily spread but not drizzle. If it’s too thick, add water, 1 teaspoon at a time, until the desired consistency is reached.
Grill the halloumi and peaches
Heat the grill or grill pan over high heat. Toast the brioche buns to the desired level. Add the halloumi and peach slices and grill for 2–3 minutes on each side, or until well-browned.
Assemble and serve
Layer the halloumi and peach slices on the brioche. Top with jalapeño and mint. Spread tahini on the underside of the top bun and serve.
🎊 The party version Making these for a crowd? Substitute brioche for King’s Hawaiian sliders. Slice the entire tray of rolls in half. Toast both halves, fill each with one piece of grilled halloumi, two peach slices, 3 jalapeños, and plenty of mint. Pour tahini sauce over the top halves and spread evenly. Combine and serve in a tray for guests to pull apart.
