Name: Open rye sandwich with halloumi & avocado
Prep time: 5 min
Total time: 5 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 tbsp guacamole (from Cajun grilled halloumi, see 'goes well with'); 2 slices rye bread; 2 tomatoes each sliced into 4; 4 slices (125g) Cajun-coated halloumi cheese (from Cajun gilled halloumi, see 'goes well with'); squeeze of lime

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Open rye sandwich with halloumi & avocado

Open rye sandwich with halloumi & avocado

Jennifer Irvine

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Serves 2

Easy

Prep: 5 mins

No cook

A star rating of 4.8 out of 5.8 ratingsRate

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A lunch-friendly rye bread sandwich with salty cheese and guacamole. Serve with a zesty squeeze of lime

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp guacamole

(from Cajun grilled halloumi, see 'goes well with')
2 slices rye bread
2 tomatoes

each sliced into 4
4 slices (125g) Cajun-coated halloumi cheese

(from Cajun gilled halloumi, see 'goes well with')
squeeze of lime

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Nutrition: per serving

kcal403
fat23g
saturates12g
carbs28g
sugars5g
fibre9g
protein17g
salt2.7g

Method

step 1

Heat the grill. Line a grill pan with foil and place the halloumi slices on it and grill for 3-4 mins, checking occasionally until golden.
step 2

Divide the guacamole between the 2 slices rye bread, spreading it evenly. Arrange 4 slices of tomato on each sandwich, and top with the Cajun grilled halloumi slices. Finish with a squeeze of lime and some ground black pepper.

Recipe from Good Food magazine, July 2014

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A star rating of 4.8 out of 5.8 ratings

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