Grilled Halloumi Sandwiches with Romesco Sauce

03 May 2022

Grilled Halloumi Sandwiches with Romesco Sauce

20 Minutes | easy | Serves 4

These simple sandwiches make a quick and easy lunch for a sunny day. Any leftover romesco can be stored in the fridge and served with any grilled vegetables, meat or fish. It is also wonderful served as a dip with crisps or fresh vegetables.


  • 1x 225g block halloumi, sliced thickly into 8 pieces
  • A few handfuls watercress
  • 4 ciabatta buns, toasted
  • 1 x 480g jar roasted red peppers, drained (320g drained weight)
  • 100g almonds
  • 100g stale white bread (no crusts)
  • 3 large, ripe tomatoes
  • 2 cloves garlic, peeled
  • 1 teaspoon smoked paprika
  • 2 tablespoons sherry vinegar
  • 3 tablespoons lemon juice
  • 6 tablespoons olive oil plus a little extra to finish




Combine the drained peppers, almonds, bread, tomatoes, garlic, smoked paprika, sherry vinegar, lemon juice and olive oil in a blender with some salt. Whizz to a paste. Check the seasoning – the romesco should be both sweet and sour. Add some more salt if necessary, then set aside.

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Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set the heat to medium-high. Once hot, lightly rub the halloumi with oil and place over direct heat. Cook the halloumi for a few minutes each side or until charred.

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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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