Aubergine, Halloumi and Green Sauce Sandwich

06 Apr 2021

Aubergine, Halloumi and Green Sauce Sandwich

20 Minutes | easy | Serves 2

This sandwich has it all: salty halloumi, richness from the aubergines and a fresh piquancy from the herbal green sauce. A super satisfying sandwich for a gloriously sunny day! Warning: this is a two-napkin job…


  • 1 small aubergine, cut into thin slices
  • 250g halloumi, sliced thickly
  • Small handful each mint, parsley and basil, finely chopped
  • Capers, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, crushed or finely grated
  • 3 tablespoons olive oil
  • 2 ciabatta buns
  • Watercress or rocket
  • Neutral oil, for cooking the aubergine




Combine the herbs, capers, Dijon mustard, red wine vinegar, garlic, olive oil and some salt and pepper in a bowl. Mix well and set aside.

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Heat two gas burners

Heat two gas burners on the Jupiter Outback BBQ and set the heat to medium-high.​​​​​​​


Brush the aubergine

Brush the aubergine slices with neutral oil and season lightly with salt. Grill for 2-3 minutes each side, or until soft and a little charred in places.​​​​​​​


Cook the halloumi

Cook the halloumi slices at the same time, until golden on both sides.​​​​​​​

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Split the ciabatta

Split the ciabatta buns and toast them lightly on the BBQ.​​​​​​​

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Layer the buns

Layer the buns with watercress or rocket, aubergine slices and halloumi, followed by the green sauce. Top with the remaining bun slices and serve.​​​​​​​

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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