Grilled Halloumi & Canadian Peameal Bacon with a Fresh Mint & Cilantro Pesto 

It’s day 3 recipe to help you celebrate the upcoming holiday for Canada’s 150th Birthday! This recipe is a special collaboration with local farm produce, Canadian Peameal Bacon & my Cypriot homemade Halloumi. This sandwich is a very popular street food in Cyprus that’s made with Halloumi Cheese and Smoked Pork Loin and a family favourite growing up. In honour of Canada’s special birthday, I am sharing it with you and have given it a Canadian twist. I substituted Canadian Peameal Bacon and added a fresh pesto. Since I can’t share my homemade Halloumi with all of you, I recommend Pittas Brand at your local grocer as it is a Cypriot brand. Topped with Tomato, Cucumber and drizzled with a fresh herb Pesto, it makes it a great summer sandwich!

Kali Orexi

Ingredients:

8 slices Canadian Peameal Bacon, ¼ inch thick slices

2 (250g) pkgs. Pittas Brand Halloumi, sliced in ¼ inch slices

2 firm tomatoes, thinly sliced in rounds

1 small English cucumber, thinly sliced in rounds

4 sesame submarine buns

 

Mint and Cilantro Pesto:

3 cup fresh mint leaves

3 cup fresh cilantro with stems

1 large garlic clove

¾ cup extra-virgin olive oil

3 tbsp. fresh lemon juice

Sea Salt

 

Preparation:

Preheat grill to medium/high heat and spray grill to avoid sticking.

To make pesto, place all ingredients in food processor and pulse to a chunky paste.

Grill peameal bacon 4-5 minutes per side until grill marks form and golden. Set aside & keep warm.

Turn up heat to high and grill halloumi 2-3 minutes per side until golden and grill marks form.

Place buns cut side done on grill and cook for 1 -2 mins until grill marks form.

To assemble sandwiches, divide the bacon on each bun. Divide the grilled halloumi and place on top of bacon. Top with cucumber, tomato and drizzle with a good heaping spoon of pesto.

 

 

SERVINGS 4-6| PREP & COOK TIME approx. 30 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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