Ingredients
- 1 baguette
- 1 medium zucchini, thinly sliced
- 1 large yellow squash, thinly sliced
- Olive oil
- Salt and pepper, to season
- 8 ounces halloumi cheese, sliced into ½ -inch pieces
- 1 large tomato, sliced
- 12 large basil leaves
- 1 stick unsalted butter, softened
- 1/2 tablespoon finely chopped thyme
- 1/2 tablespoon finely chopped basil
- 1/2 tablespoon finely chopped rosemary
- 1/2 tablespoon finely chopped chive
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
1. Preheat grill to medium-high. Brush vegetables with olive oil, season with salt and pepper and set aside.
2. Cut baguette into 4 equal pieces and halve each piece lengthwise. Place baguette cut side down on the grill and cook until lightly charred, about 2 minutes. Remove baguette to a plate and spread herb compound butter on grilled sides.
3. Place zucchini and yellow squash on grill and cook about 3-5 minutes, flipping halfway through, until slightly tender. Remove from grill. Grill halloumi until it browns and starts to blister on each side, about 1-3 minutes per side.
4. To assemble sandwiches, divide grilled vegetables and halloumi between 4 pieces of baguette. Place tomato and 3 basil leaves on halloumi and top with remaining pieces of baguette.
To make herb compound butter:
1. Mix together butter and seasonings until thoroughly combined.
2. Shape into a log and wrap in wax paper. Keep refrigerated until ready to use.