Crispy Buffalo Halloumi Sandwiches
with Slaw, Potato Wedges, Bacon & Blue Cheese Dressing
- Wheat
- Milk
- Eggs
- Soy
Golden halloumi gets the Buffalo treatment with spicy sauce and a crispy tempura-panko coating. It’s nestled in toasted buns with tangy coleslaw and creamy blue cheese dressing for a vegetarian take on the classic sandwich that will satisfy any Buffalo wing craving. On the side, there are golden potato wedges perfect for dunking in extra ranch and blue cheese!
Ingredients
½ cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Potatoes
1 unit
Buffalo Sauce
1 unit
Lemon
6 ounce
Grilling Cheese
(Contains: Milk)
1.5 ounce
Blue Cheese Dressing
(Contains: Eggs, Milk)
¼ ounce
Frank's Seasoning Blend
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
1 unit
Tomato
2 unit
Potato Buns
(Contains: Soy, Wheat)
4 ounce
Coleslaw Mix
3 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
4 ounce
Bacon
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Quarter lemon. Thinly slice tomato.
Halve grilling cheese, then stand upright on cut edge and halve each piece lengthwise (you’ll have 4 thin planks; 8 planks for 4 servings).
Toss potatoes on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.
Meanwhile, in a medium bowl, combine coleslaw mix, juice from half the lemon, half the ranch dressing, a pinch of salt, and pepper. Taste and season with more salt, pepper, and lemon juice if desired.
In a shallow dish, whisk together tempura batter mix, Frank’s Seasoning Blend, and ⅓ cup cold water (⅔ cup for 4 servings).
Place panko in a separate shallow dish.
Add grilling cheese to dish with tempura batter; turn to coat. TIP: Use a fork to gently turn the cheese in the batter and transfer to next dish.
Transfer cheese to dish with panko and turn to coat, pressing to adhere.
Cook until golden brown, 2-4 minutes per side. (TIP: If crust begins to brown too quickly, lower the heat.) Turn off heat; transfer to a paper-towel-lined plate.
Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated cheese. Cook until golden brown, 2-4 minutes per side. TIP: If crust begins to brown too quickly, lower the heat.
Turn off heat; transfer cheese to a paper-towel-lined plate.
Divide sandwiches and roasted potato wedges between plates. Serve with remaining blue cheese dressing and remaining ranch as dippers. Serve with remaining lemon wedges on the side.
Halve and toast buns. Spread cut sides of buns with as much blue cheese dressing as you like.
Arrange two pieces of crispy cheese side by side on cut sides of half the buns. Top cheese with as much slaw, Buffalo sauce, and tomato as you like. Close to form sandwiches. TIP: If you prefer a less loaded sandwich, save any extra slaw, sauce, and tomato to serve on the side!
Divide sandwiches and roasted potato wedges between plates. Serve with remaining blue cheese dressing and remaining ranch as dippers. Serve with remaining lemon wedges on the side.
Divide sandwiches and roasted potato wedges between plates. Serve with remaining blue cheese dressing and remaining ranch dressing for dipping. Serve with any remaining lemon wedges on the side.
