Halloumi and chipotle mayo mini cornbread sandwich

Halloumi and chipotle mayo mini cornbread sandwich

By
From
Three Sisters Bake
Makes
4 sandwiches
Photographer
Helen Cathcart

An alternative, fiery brunch favourite at Three Sisters Bake.

Ingredients

Quantity Ingredient
1 quantity Homemade mayo
2 dried chipotle chillies, seeded
2 tablespoons coriander, roughly chopped
1 lime, grated zest
1 tablespoon rapeseed oil
250g pack of halloumi cheese, sliced lengthways into 1/2-cm- wide strips
4 American-style cornbread muffins
40g rocket leaves, to serve

Method

  1. Make the mayo adding the chipotle chillies, coriander and lime at the end. Whizz well to combine. You should end up with a lovely vivid orange, spicy mayo.
  2. Meanwhile, heat the oil in a non-stick griddle pan on a high heat. When the griddle is very hot, add the halloumi slices, sear for 1–2 minutes on each side, until each one has golden brown charred lines. Remove from the griddle pan and set aside.
  3. Slice through the middle of each cornbread muffin. Spread one side of each muffin with a generous spoonful of chipotle mayo, top with rocket followed by charred halloumi, and top each with the remaining muffin halves.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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