Craving a sandwich that’s truly epic? This is it. We’ve taken the soul of two timeless classics—the beloved BLT and the sophisticated Tuna Niçoise—and created a vegetarian masterpiece. Imagine this: salty, pan-seared halloumi stands in for tuna, paired with smoky, crisp tempeh ‘bacon.’ Layered with juicy tomato, peppery arugula, briny tapenade, and creamy avocado, it’s a flavor and texture explosion in every single bite. This isn’t just a sandwich; it’s an experience.
Ingredients
• (Serves 6)
• 1 pound / 450 g halloumi cheese, cut into 12 slices
• 8 ounces / 225 g smoked tempeh, thinly sliced
• Fine sea salt and freshly ground black pepper
• ½ cup / 120 ml olive oil, plus more for cooking
• 4 teaspoons / 20 ml freshly squeezed lemon juice
• ½ teaspoon chopped garlic
• 1 large bunch arugula, tough stems removed, about 2 cups / 60 g
• ½ cup / 115 g mayonnaise
• ¼ cup / 60 g black olive tapenade
• 1 loaf rustic Italian bread, cut into twelve ½-inch-thick diagonal slices, toasted
• 1 medium red onion, thinly sliced
• 2 ripe tomatoes, sliced
• 3 hard-boiled eggs, peeled and sliced
• 6 ounces / 170 g vegetarian Parmesan-style cheese, shaved into thin slices
• 1 ripe avocado, pitted, peeled, and sliced
• 1 bunch fresh basil, tough stems removed
Instructions
1. Cook the tempeh bacon. In a large skillet over medium heat, add a splash of olive oil. Arrange the tempeh slices in a single layer and cook for 3-4 minutes per side, until golden brown and crisp. Set aside on a paper towel-lined plate.
2. Prepare the halloumi. Pat the halloumi slices completely dry with a paper towel. Heat a grill pan or the same skillet to high. Sprinkle the halloumi on both sides with black pepper.
3. Sear the halloumi. Place the halloumi on the hot pan and cook for 2-3 minutes per side, until golden-brown and grill marks appear. Set aside.
4. Make the dressing. In a medium bowl, whisk together the ½ cup olive oil, lemon juice, garlic, and salt and pepper to taste. Add the arugula and toss well to coat.
5. Assemble the sandwiches. Spread mayonnaise and tapenade on each slice of toasted bread. On six of the slices, layer the crisp tempeh, red onion, tomatoes, sliced egg, vegetarian Parmesan, and avocado.
6. Finish and serve. Top the layered with the seared halloumi, fresh basil, and the dressed arugula. Cover with the remaining slices of bread, cut in half, and serve immediately.
Nutritional Information
• Nutritional Highlights
• High in Protein
• Excellent Source of Calcium
• Rich in Healthy Fats
• Packed with Fresh Vegetables
Pro Tips
• Pat the halloumi slices completely dry before searing to get a beautiful golden-brown crust and prevent sticking.
• To make these sandwiches easier to eat, wrap them tightly in butcher paper or waxed paper before slicing.
• For a delicious twist, substitute a vibrant basil pesto for the black olive tapenade.
• To make this sandwich vegan, simply use a plant-based mayonnaise, omit the egg and cheese, and ensure your bread is vegan.
FAQ
Q: Is this vegetarian sandwich a good source of protein
A: Absolutely. This sandwich is packed with protein from multiple vegetarian sources, including pan-seared halloumi cheese, crispy tempeh ‘bacon’, and hard-boiled eggs, making it a very satisfying and substantial meal.
Q: How can I make this halloumi sandwich vegan
A: To make this recipe fully vegan, you’ll need a few simple swaps. Replace the halloumi with firm, pressed tofu slices seared in the same way. Omit the hard-boiled egg and use a plant-based mayonnaise and a vegan Parmesan-style cheese. Ensure your rustic bread is also vegan.
Q: Can I prepare this sandwich ahead of time
A: For the best texture, this sandwich is best assembled and eaten immediately, as the toasted bread can become soggy. However, you can prepare all the components ahead of time: cook the tempeh bacon, sear the halloumi, make the dressing, and slice the vegetables. Store them in separate airtight containers in the refrigerator and assemble just before serving.
Q: Why is my halloumi sticking to the pan
A: The key to preventing halloumi from sticking is to ensure it’s completely dry before cooking and that your pan is very hot. Pat the halloumi slices thoroughly with a paper towel to remove excess moisture. A hot, pre-heated grill pan or skillet creates a quick sear, forming a crust that allows the cheese to release easily.
