Post by Amani on Apr 19, 2010 20:46:16 GMT -5
Grilled Halloumi Pitas
From "Sunset" magazine, April 2010
The saltiness of halloumi cheese is a good balance for the smoky-tasting grilled peppers in this pita sandwich. Be careful not to cut the cheese too thin, or it will be hard to work with on the grill.
About 3 tbsp. olive oil, divided
2 pkgs. halloumi cheese (about 8 oz. each), cut into thick slices
4 onion slices (1/4 in. thick)
4 pita breads, cut in half
1/4 cup sliced roasted red peppers, rinsed and patted dry
1/2 cup sliced pepperoncini
1. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Brush 2 tbsp. oil over cheese and onion. Grill, turning once, until grill marks appear, about 8 minutes. Cut onions in half.
2. Fill pita halves with equal amounts of cheese, onions, peppers, and pepperoncini. Brush a little oil on outside of pitas, then grill, turning once, until grill marks appear and bread is toasted, about 4 minutes. Serve with mixed olives and a green salad.
Serves 4.
Note: Nutritional analysis is per 2 pita halves.
CALORIES 651 (54% from fat); FAT 39g (sat 19g); CHOLESTEROL 85mg; CARBOHYDRATE 44g; SODIUM 1952mg; PROTEIN 31g; FIBER 2g
From "Sunset" magazine, April 2010
The saltiness of halloumi cheese is a good balance for the smoky-tasting grilled peppers in this pita sandwich. Be careful not to cut the cheese too thin, or it will be hard to work with on the grill.
About 3 tbsp. olive oil, divided
2 pkgs. halloumi cheese (about 8 oz. each), cut into thick slices
4 onion slices (1/4 in. thick)
4 pita breads, cut in half
1/4 cup sliced roasted red peppers, rinsed and patted dry
1/2 cup sliced pepperoncini
1. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Brush 2 tbsp. oil over cheese and onion. Grill, turning once, until grill marks appear, about 8 minutes. Cut onions in half.
2. Fill pita halves with equal amounts of cheese, onions, peppers, and pepperoncini. Brush a little oil on outside of pitas, then grill, turning once, until grill marks appear and bread is toasted, about 4 minutes. Serve with mixed olives and a green salad.
Serves 4.
Note: Nutritional analysis is per 2 pita halves.
CALORIES 651 (54% from fat); FAT 39g (sat 19g); CHOLESTEROL 85mg; CARBOHYDRATE 44g; SODIUM 1952mg; PROTEIN 31g; FIBER 2g