Charred Halloumi & Tomato Sandos
with Potato Wedges & Scallion Marinara Sauce
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
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.
