Soho Mediterranean Sandwich Recipe

Place the drained chickpeas, tahini, lemon juice, garlic clove, cold water, cumin and 1/2 tsp salt into a food processor or high-speed blender.

Process until smooth and creamy, stopping to scrape down the sides as needed. If hummus is too thick, add up to 1–2 tbsp water to reach a spreadable consistency.

Taste and adjust seasoning with more salt or lemon if desired. Transfer hummus to a bowl and drizzle 1 tsp olive oil on top. Set aside at room temperature.

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Brush eggplant, zucchini, red pepper quarters and onion rings with 3 tbs olive oil and sprinkle with 1 tsp dried oregano, 3/4 tsp salt and 1/2 tsp black pepper. Toss to coat evenly.

Grill vegetables in batches so they have good contact with the grill. Grill eggplant and zucchini 3–4 minutes per side until tender with grill marks; grill peppers skin-side down 4–6 minutes until charred and softened; grill onion rings 2–3 minutes per side until translucent and slightly charred.

If using whole pepper quarters, transfer them to a bowl and cover with a lid or foil for 5 minutes, then peel off large charred skin pieces if preferred. Slice grilled peppers into 1/2-inch strips. Keep grilled vegetables warm or at room temperature.

Heat a nonstick skillet or cast-iron pan over medium heat. Pat halloumi slices dry with paper towel to remove excess moisture.

Brush or rub halloumi lightly with a little olive oil (about 1 tsp). Add slices to the hot pan and cook 1.5–2 minutes per side, until golden brown and slightly crisp on the outside. Work in batches so cheese browns evenly.

Remove and keep warm. Sprinkle lemon zest over the hot halloumi to brighten flavor.

Split the ciabatta rolls and brush cut sides lightly with 2 tbs olive oil. Toast cut sides on the grill or in a skillet until lightly golden, about 1–2 minutes.

Spread a generous layer (about 2–3 tbsp) of hummus on the bottom half of each roll.

Layer grilled vegetables evenly over the hummus: a few slices of eggplant, zucchini, red pepper strips and a couple of onion rings per sandwich.

Top the vegetables with warm halloumi slices (approximately 2 oz halloumi per sandwich). Sprinkle with fresh basil or parsley leaves and a pinch (about 1/8–1/4 tsp) of red pepper flakes if using.

Place the top half of the roll on the sandwich, press down gently, slice in half if desired, and serve immediately.