Grilled Halloumi & L’ekama Sandwich
One of our favorite sandwiches!
The rich flavor of spices from the L’ekama works so well with
the creaminess of the bean spread and the texture of the halloumi.
- Pain de mille bread
-White bean paste (see recipe)
-L’ekama marinated grilled Halloumi cheese (see recipe)
Spread the white bean paste and the tapenade on bread, add the grilled halloumi, top with sliced tomatoes and garnish with basil. In order
to get the ‘square’ look use a square cookie cutter to cut the bread and the tomato.
Mix the oil and L’ekama together, add thick slices of cheese and marinate for few hours. When ready to sear the cheese. Warm a frying pan to high heat, place a slice of cheese on the surface of the pan until it gets a nice golden color, and then flip it over. Once removed from the pan, brush another coat of L’ekama.
Must be eaten piping hot!
White bean paste:
200g cooked Cannellini beans
20g a light goat cheese
30 g Crème fraîche
20 g half and half cream
¼ teaspoon crushed white pepper
1 small clove of garlic
Mix until smooth using a hand blender.
To assure an even smoother textures use a fine sieve afterwards.