Grilled Halloumi and Minted Zucchini Sandwiches

Halloumi, a Greek cheese, has a squeaky texture and high melting point and maintains its bounce even if you grill it or sauté it to a golden crust — which is exactly what you’ll do for this riff on a simple cheese sandwich. Fresh baguette, grilled zucchini and onion, the soft-crisp cheese? It is a sandwich rich and savory enough for dinner.

Ingredients

• 2 zucchini (about 8 ounces each), ends removed and cut lengthwise into 1/4-inch slices
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 1 teaspoon kosher salt
• 8 ounces halloumi, sliced across the short side into 1/4-inch slices
• 1 small red onion
• 1 small garlic clove, minced
• 1 tablespoon chopped mint leaves
• 1 wide baguette

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    441 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 17 grams protein; 50 milligrams cholesterol; 1563 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. Preheat a grill to medium-high and clean and oil the grate. (Or preheat a grill pan over medium-high heat.)
2. Marinate the zucchini in 1 tablespoon of the olive oil, the lemon juice and 1/2 teaspoon salt. Set aside for at least 30 minutes. In a separate dish, brush the sliced halloumi with 1 teaspoon of the olive oil. Peel the onion and cut it into 1/2-inch wedges through the core to hold each wedge together. Marinate the onion in 1 teaspoon olive oil and the remaining 1/2 teaspoon salt.
3. Grill the zucchini until it has dark grill marks and is tender. Toss immediately in a bowl with the garlic and mint; then set aside. Grill the onion wedges, turning once, until they are slightly charred on the edges and a bit softened but not totally limp. Grill the halloumi until softened and marked by the grill.
4. Slice the baguette lengthwise, leaving one side slightly attached. Brush with the remaining teaspoon of the olive oil. Cut crosswise into four even segments. Distribute the zucchini, halloumi and onions evenly among the sandwiches.

45 minutes