Italian · Lunch
Grilled Vegetable and Cheese Sandwich (Keto)
Grilled halloumi cheese slabs replace bread in this Italian sandwich. Charred zucchini, eggplant, bell pepper and provolone layers are finished with pesto mayo, fresh basil, olive oil and balsamic vinegar. Naturally gluten-free and under 10g net carbs.
$6
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
480Calories
27.6gProtein
35.2gFat
14.6gCarbs
7.2gSugar
5.4gFiber
1298mgSodium
104mgChol
17gSat Fat
593mgPotassium
877mgCalcium
1.8mgIron
0.9mcgVitamin B12
33mgVitamin C
vegetarian
gluten-free
low-carb
high-fiber
keto
Instructions
1
Prep
Slice halloumi into two thick slabs. Slice zucchini lengthwise, eggplant into rounds, and bell pepper into strips. Pat all vegetables dry with paper towels.
2
Grill
Heat a grill pan over medium-high heat. Toss vegetables with one tablespoon olive oil, salt and pepper. Grill three to four minutes per side until charred and tender.
3
Sear
Brush halloumi slabs with remaining olive oil. Sear over medium heat for two minutes per side until deep golden and soft.
4
Plate
Spread mayo and pesto on one halloumi slab. Layer zucchini, eggplant, pepper, basil, and provolone. Top with second slab, drizzle balsamic vinegar, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g halloumi cheese
- 11 medium zucchini
- 11 small eggplant
- 11 medium bell pepper
- 2 oz56g provolone cheese
- 2 tsp2 tsp pesto (basil)
- 4 tbsp4 tbsp olive oil, divided
- 2 tbsp2 tbsp mayonnaise
- 66 fresh basil leaves
- 2 tsp2 tsp balsamic vinegar
- pinch of salt
- pinch of black pepper
