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Open rye sandwich with halloumi & avocado

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

  • Prep: 5 mins
    No cook
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 403
  • Carbohydrates 28
  • Saturated Fat 12
  • Sugar 5
  • Protein 17
  • Fat 23
  • Fibre 9
  • Salt 2.7

Nutrition per serving

  • Calories 403
  • Carbohydrates 28
  • Saturated Fat 12
  • Sugar 5
  • Protein 17
  • Fat 23
  • Fibre 9
  • Salt 2.7

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

Method

  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.

  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.

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