This great summer recipe comes from the Meatwave.
Ingredients:
For the Sauce:
3 tablespoons mayonnaise
2 tablespoons yogurt
1 tablespoon freshly squeezed lime juice or cider vinegar
1 teaspoon soy sauce
1/2 teaspoon ground cumin
1/8 teaspoon chipotle powder
Kosher salt
8 oz shishito peppers
3 tablespoons extra-virgin olive oil, divided
16 oz halloumi, cut into roughly 1/4-inch slices
8 slices of crusty sourdough bread
2 large handfuls arugula (about 1oz)
In a small bowl, whisk together mayonnaise, yogurt, lime juice or vinegar, soy sauce, cumin, and chipotle powder. Season with salt to taste. Set aside.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil grilling grate.
Place peppers in a medium bowl, drizzle in 1 tablespoon of oil, and toss to thoroughly coat peppers. Place peppers on grill and cook until blistered all over, 1-3 minutes per side. Transfer peppers to a cutting board and remove stems.
Brush bread slices lightly with remaining oil. Place bread slices on grill and cook until toasted, about 30 seconds per side. Transfer bread to a large cutting board or platter.
Place halloumi on grill and cook until well browned, 2 to 4 minutes. Flip and continue to cook until second side is well browned, about 2 to 4 minutes more. Transfer halloumi to a cutting board with peppers.
To assemble sandwiches: Spread sauce on one side of each piece of bread. Place a layer of arugula on 4 slices of bread and top with halloumi slices and peppers. Top with remaining slices of bread and serve immediately
