Vegetable-halloumi panini

Vegetable-halloumi panini

Total: 35 Min. | Active: 35 Min.
Nutritional value / piece: 767 kcal
, Fat: 42 g
, Carbohydrate: 62 g
, Protein: 33 g

Grill marks look good on vegetables and cheese. That’s why we place them loosely between two roll halves – together with tomato and rocket. A great mid-summer aroma!


4 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Fry the vegetables

300 g aubergines, cut lengthways into slices approx. 2 mm thick
300 g courgettes, cut lengthways into slices approx. 2 mm thick
2 tbsp olive oil
½ tsp salt
250 g halloumi, cut into approx. 5 mm slices
450 g bread (e.g. Pagnol rustique), sliced, in 4 pieces

Fill the panini

125 g plain organic cream cheese
1 tbsp basil, finely chopped
1 tomato, sliced
1 red onion, cut into fine strips
25 g rocket
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How it's done

Fry the vegetables

Coat the vegetables with oil. Heat the griddle. Fry the vegetables in portions for approx. 1 min. on each side, remove, season with salt. Grill the halloumi in the same pan for approx. 1 min. on each side. Grill the roll halves for approx. 2 mins. on each side.

Fill the panini

Mix the cream cheese with the basil. Spread the mixture on the roll halves, fill the panini with vegetables, halloumi, tomatoes, onions and rocket.

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