Crispy Parmesan Zucchini and Halloumi Sandwiches with Pesto and Balsamic Salad

This Mediterranean-inspired sandwich layers crispy panko-Parmesan-crusted zucchini, golden seared halloumi, fresh tomato slices and a swipe of pesto inside toasted ciabatta. A side of balsamic mixed greens completes the meal, making it perfect for a satisfying lunch or dinner.

The combination of textures-crunchy crust, creamy halloumi, juicy tomato and crisp greens-creates a harmonious bite. Best of all, it comes together in under 30 minutes with simple ingredients.

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Ingredients

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

6 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry the produce. Trim the ends off the zucchini, cut it in half crosswise, then slice each half lengthwise into 1/4-inch thick planks. Cut the halloumi in half crosswise to create two thinner slabs (for 4 servings, cut into 4 slabs). Thinly slice the tomato.
2. In a small bowl, combine the panko, Parmesan, a drizzle of olive oil, salt and pepper. If the mixture seems dry, add a little more olive oil until it holds together. Coat a baking sheet with cooking spray. Arrange the zucchini planks on the sheet. Spoon the panko mixture on top of each plank, pressing firmly to adhere (try to keep the coating on the zucchini, not the tray). Roast on the top rack until the zucchini is tender and the topping is golden and crispy, 15-18 minutes.
3. When the zucchini has about 8 minutes left, heat a drizzle of cooking oil in a large skillet over medium-high heat. Add the halloumi slabs and sear until golden brown, 2-3 minutes per side. In a medium bowl, toss the mixed greens with the balsamic glaze, salt and pepper. Add a drizzle of olive oil if desired.
4. Halve the ciabatta rolls and toast them. Spread the cut sides with pesto. Fill each roll with a small handful of the dressed greens, a piece of seared halloumi, a few zucchini planks and a slice of tomato. Cut the sandwiches in half and divide between plates. Serve with the remaining salad on the side. Enjoy any extra zucchini or tomato on top of the salad.

Recipe Tips

FAQ

Can I use a different type of cheese instead of halloumi?

Yes, you can substitute halloumi with paneer, queso blanco or even a firm mozzarella that can be seared without melting completely.

How do I prevent the panko coating from falling off the zucchini?

Make sure the panko mixture is slightly moist (add a little more olive oil if needed) and press it firmly onto the zucchini. Roasting on the top rack helps it crisp without falling off.

Can I make this sandwich gluten-free?

Absolutely! Use gluten-free panko breadcrumbs and gluten-free ciabatta or your favorite gluten-free bread.