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Epic Vegetarian Halloumi & Tempeh Niçoise Sandwich – vegetarian recipe
Stav Kogan

Epic Vegetarian Halloumi & Tempeh 'Niçoise' Sandwich

A vegetarian masterpiece that combines the soul of a BLT and a Tuna Niçoise. Salty, pan-seared halloumi and smoky, crisp tempeh 'bacon' are layered with juicy tomato, peppery arugula, briny tapenade, and creamy avocado for a flavor and texture explosion in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 serving
Calories: 1150
Ingredients Method Nutrition

Ingredients
  

  • (Serves 6)
  • 1 pound (450 g / 15.9 oz) halloumi cheese, cut into 12 slices
  • 8 ounces (225 g / 7.9 oz) smoked tempeh, thinly sliced
  • Fine sea salt and freshly ground black pepper
  • ½ cup (120 ml / 4.1 fl oz) olive oil, plus more for cooking
  • 4 teaspoons (20 ml / 0.7 fl oz) freshly squeezed lemon juice
  • ½ teaspoon chopped garlic
  • 1 large bunch arugula, tough stems removed, about 2 cups / 60 g (2.12 oz)
  • ½ cup (115 g / 4.1 oz) mayonnaise
  • ¼ cup (60 g / 2.12 oz) 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 / 6 oz) vegetarian Parmesan-style cheese, shaved into thin slices
  • 1 ripe avocado, pitted, peeled, and sliced
  • 1 bunch fresh basil, tough stems removed
  • 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.

Method
 

  1. Cook the tempeh bacon.
  2. In a large skillet over medium heat, add a splash of olive oil.
  3. Arrange the tempeh slices in a single layer and cook for 3-4 minutes per side, until golden brown and crisp.
  4. Set aside on a paper towel-lined plate.
  5. Prepare the halloumi.
  6. Pat the halloumi slices completely dry with a paper towel.
  7. Heat a grill pan or the same skillet to high.
  8. Sprinkle the halloumi on both sides with black pepper.
  9. Sear the halloumi.
  10. Place the halloumi on the hot pan and cook for 2-3 minutes per side, until golden-brown and grill marks appear.
  11. Set aside.
  12. Make the dressing.
  13. In a medium bowl, whisk together the ½ cup olive oil, lemon juice, garlic, and salt and pepper to taste.
  14. Add the arugula and toss well to coat.
  15. Assemble the sandwiches.
  16. 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.
  17. Finish and serve.
  18. Top the layered with the seared halloumi, fresh basil, and the dressed arugula.
  19. Cover with the remaining slices of bread, cut in half, and serve immediately.
  20. Pat the halloumi slices completely dry before searing to get a beautiful golden-brown crust and prevent sticking.

Nutrition

Calories: 1150kcalCarbohydrates: 44gProtein: 53gFat: 85g

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