Crispy Buffalo Halloumi Sandwiches

with Coleslaw, Tomato, Roasted Potato Wedges & Blue Cheese Dressing

Allergens: Wheat, Milk, Eggs, Soy

Total: 30 min • Prep: 5 min

Servings:
Ingredients

  • Panko Breadcrumbs

    ½ cup

  • Potatoes

    12 ounce

  • Buffalo Sauce

    1 unit

  • Lemon

    1 unit

  • Grilling Cheese

    6 ounce

  • Blue Cheese Dressing

    1½ ounce

  • Frank's Seasoning Blend

    ¼ ounce

  • Tempura Batter Mix

    82 g

  • Tomato

    1 unit

  • Potato Buns

    2 units

  • Coleslaw Mix

    4 ounce

  • Buttermilk Ranch Dressing

    3 ounce

  • Cooking Oil

    2 tablespoon (tbsp)

  • Olive Oil

    2 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

  • Cut potatoes into ½-inch-thick wedges. Quarter lemon. Thinly slice tomato. 

  • Halve grilling cheese, then stand upright on cut edge and halve each piece lengthwise (you’ll have 4 thin planks; 8 planks for 4 servings).

Ingredient Quantities

  • Potatoes

    12 ounce

  • Lemon

    1 unit

  • Grilling Cheese

    6 ounce

  • Tomato

    1 unit

2

  • Toss potatoes on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.

  • Meanwhile, in a medium bowl, combine coleslaw mix, juice from half the lemon, half the ranch dressing, a pinch of salt, and pepper. Taste and season with more salt, pepper, and lemon juice if desired.

Ingredient Quantities

  • Potatoes

    12 ounce

  • Lemon

    1 unit

  • Coleslaw Mix

    4 ounce

  • Olive Oil

    2 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

3

  • In a shallow dish, whisk together tempura batter mix, Frank’s Seasoning Blend, and ⅓ cup cold water (⅔ cup for 4 servings).

  • Place panko in a separate shallow dish.

  • Add grilling cheese to dish with tempura batter; turn to coat. TIP: Use a fork to gently turn the cheese in the batter and transfer to next dish.

  • Transfer cheese to dish with panko and turn to coat, pressing to adhere.

Ingredient Quantities

  • Tempura Batter Mix

    82 g

4
  • Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated cheese. Cook until golden brown, 2-4 minutes per side. TIP: If crust begins to brown too quickly, lower the heat.

  • Turn off heat; transfer cheese to a paper-towel-lined plate.

5

  • Halve and toast buns. Spread cut sides of buns with as much blue cheese dressing as you like.

  • Arrange two pieces of crispy cheese side by side on cut sides of half the buns. Top cheese with as much slaw, Buffalo sauce, and tomato as you like. Close to form sandwiches. TIP: If you prefer a less loaded sandwich, save any extra slaw, sauce, and tomato to serve on the side!

Ingredient Quantities

  • Buffalo Sauce

    1 unit

  • Blue Cheese Dressing

    1½ ounce

  • Tomato

    1 unit

6
  • Divide sandwiches and roasted potato wedges between plates. Serve with remaining blue cheese dressing and remaining ranch dressing for dipping. Serve with any remaining lemon wedges on the side.
Ingredient Quantities

  • Lemon

    1 unit

  • Blue Cheese Dressing

    1½ ounce