Charred Halloumi & Tomato Sandos
with Potato Wedges & Scallion Marinara Sauce
- Milk
- Soy
- Wheat
Halloumi—also known as grilling cheese—is the star of these Italian-inspired sandwiches. Rather than melting when seared, this delicious cheese keeps its shape while turning perfectly golden brown. You’ll build your sandos by layering toasty baguettes with halloumi, fresh tomato, and a scallion-infused marinara sauce. Plus, there's a side of roasted potato wedges for dipping in more of that tempting marinara.
Ingredients
14 ounce
Marinara Sauce
16 ounce
Potatoes
6 ounce
Grilling Cheese
(Contains: Milk)
1 unit
Tomato
2 unit
Scallions
1 tablespoon
Tuscan Heat Spice
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Slice grilling cheese crosswise into ¾-inch slices. Trim and thinly slice scallions, separating whites from greens. Halve baguettes lengthwise. Thinly slice tomato into rounds.
Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add grilling cheese and cook until browned, 1-2 minutes per side. (For 4 servings, you may need to work in batches.)
Turn off heat; transfer to a plate. Carefully wipe out pan.
Add scallion whites, marinara, and half the Tuscan Heat Spice (you'll use the rest in the next step) to same pan. Stir to combine. Bring to a simmer, then reduce heat to medium. Cook, stirring occasionally, until slightly thickened, 2-4 minutes.
Place baguette halves, cut sides up, on a second foil-lined baking sheet. Spread bottom halves with 2 TBSP scallion marinara sauce. Top with tomato slices; season with remaining Tuscan Heat Spice, salt, and pepper. Drizzle olive oil over top halves.
Bake on middle rack until bread is toasted and tomatoes are lightly browned, 5-7 minutes.
Divide grilling cheese between bottom baguette halves; top with as much remaining scallion marinara sauce as you like (save some for serving!). Sprinkle with scallion greens.
Close sandwiches; halve on a diagonal if desired.
Divide sandos between plates. Serve with potato wedges and any remaining scallion marinara sauce on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the halloumi's taste, but some found the marinara overpowering; consider pairing with pesto or aioli instead 🍲.
- Ease of prep: Quick and easy to make, though some found it messy to eat. Consider slicing the halloumi thinner for better texture.
- Suggestions: Toast the cheese on the bread for better melting. Add extra seasoning to potatoes for more flavor.
- Portions: Several wanted more halloumi and tomato in the sandwiches; potatoes were often too much.
- Texture: Some found the halloumi rubbery; cooking it longer or slicing it thinner might improve the mouthfeel.
Reviews from our home cooks
This meal surprised me with how good it was. The halloumi browned and melted perfectly, the marinara was a perfect balance of sweet, acidic and spicy, and the sandwich rolls were so crisp and tender. This is a meal that I will definitely be ordering again!
This is some next-level sandwich making right here. The scallion addition was inspired, the grilled halloumi was OBSCENELY good, and the Tuscan heat spice really kicked it over the edge. So much better than even what i get at a sandwich shop! You guys really do an amazing job with sandwiches. I'm OBSESSED.
First time for Halloumi and it won't be the last. These were really good and it was quick prep.
Huge hit. Delicious. Needed more halloumi. Wish you'd offer an extra serving as an "add on."
Good flavors but the cheap halloumi melted almost immediately. The instructions given will work for authentic halloumi but not for the product I received.
So very good. However, part of my grilling cheese did melt which was weird. I've had the halloumi a lot and never had that happen.
Good but a little messy and hard to eat with the big wedge of cheese, even though that is how the recipe/dish is served.
The demi-baguettes were too small for the amount of filling. It was tasty, but the sandwich fell apart too easily even with judicious use of the sauce.
TELL US TO KEEP THE CHEESE IN FRIDGE. Otherwise it just melts on the stove because it's too soft. This should be mentioned in the instructions, as our cheese did NOT grill well here. Still edible because its in a sandwich, but otherwise not good.
This recipe was a favorite with my son who is vegetarian.
