The ultimate halloumi sandwich

The ultimate halloumi sandwich


  1. Preheat the oven to 170C/325F/Gas Mark 3 and place the tomato pieces, spaced out, onto a flat baking tray.
  2. In a small pot, mix together half of both the oil and oregano, the sugar and 1 tsp of Branston Pickle, then coat the tomato with the mixture. Bake on the top shelf for 10 mins, then turn the oven off, leaving the tomatoes inside.
  3. Meanwhile, preheat the griddle pan or grill to hot. In a small dish, combine both the remaining oregano oil, then brush both sides of bread with it.
  4. Griddle or grill the bread slices for 1 min, turning over halfway through, then set aside. Keep the griddle or grill on, turning down to a medium heat, then griddle or grill the mushrooms and halloumi slices, turning over after 1 min, then cooking for a further 1 min.
  5. Place a piece of bread on a chopping board and layer with the rocket, avocado, halloumi, tomatoes, mushrooms and the remaining Branston Pickle, then sprinkle with pepper.
  6. Top with the other slice of bread and serve or pack up for a packed lunch or picnic.

 Recipe from Branston Pickle

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This sandwich is salty, tangy and creamy!


1 tomato, quartered
20ml olive oil
2 tsp dried oregano
Pinch of sugar
20g (3/4oz) Branston Pickle
2 slices of bread
2 button mushrooms, sliced
4 small slices halloumi
50g (2oz) rocket
½ avocado, stoned, peeled and sliced
Ground black pepper


Time: 15 mins
Serves: 1
Nutrition: n/a