squash & halloumi chicken sandwiches

Aka what you should make for dinner this weekend

There is nothing more luxurious to me than eating al fresco—except maybe chomping into a juicy, drippy chicken sandwich. Luckily for both you and me, this recipe now exists thanks to a wonderful knack I have for turning vegetarian meals into ones that meat lovers will definitely love just by thinking to myself, “I bet chicken would taste good like this.” 

This sandwich is heavily inspired by a Bon Appétit recipe I used to make when I was a vegetarian, so feel free to omit the chicken. Two slices of bread, or a hamburger bun in this case, are the perfect vehicle for getting your vegetables in if you ask me. Hence why we (me and my sister, Maura) loaded the greens onto this sandwich.

zucchini bathing in sweet & spicy goodness

Constructing the sandwich is simple, and the components could be easily prepped ahead of time (hello, BBQs and picnics!), save for the halloumi because you definitely want that to come hot off the grill. Opt for more tartness by substituting red wine vinegar for the pickle juice, or to get super caramelized squash, add another teaspoon of honey. And although we’re talking about a chicken sandwich, the vegetarians in your life can be easily pleased here because warm halloumi is truly the main event.

squash & halloumi chicken sandwiches

Makes 4 sandwiches

Ingredients

• 2 medium to large zucchinis

• 2 garlic cloves, finely grated

• 3 tablespoons olive oil

• 2 tablespoons pickled jalapeño juice

• 1 teaspoon chopped pickled jalapeños

• 1 teaspoon honey

• 4 boneless, skinless chicken breasts, pounded or sliced into ¼-inch thickness

• Salt & pepper

• 8 ounces halloumi cheese

• 4 burger buns

• Optional

  • 1 sliced avocado

  • Arugula

  • Dill

Method

1. Begin by slicing the zucchinis. You can either cut them into ½-thick coins or cut the squashed in half and slice each half into ½-inch thick planks. 

2. In a shallow bowl, combine the garlic, olive oil, jalapeño juice, chopped pickled jalapeños, and honey. Season with salt & pepper. Adjust the taste accordingly. If you want it sweeter, add more honey. If you want it spicier, add more pickle juice. If you want more acid without the added spice, add vinegar of choice. Place the zucchini in the bowl and let sit for 5–10 minutes.

3. Heat oil in a large skillet over medium-high heat. Add zucchini to the pan and reserve the marinade. Sear the zucchini until golden brown, about 4–5 minutes, and flip, cooking until the other side is golden. Place back into the bowl of marinade once all the zucchini is cooked. Don’t rinse out your pan; we’ll use it for the chicken.

4. Reduce heat to medium, and add more oil if needed. Cook chicken for 3–4 minutes until golden brown. Flip and continue cooking until chicken is cooked all the way through. Remove from heat. Reserve cooking oil again for the cheese.

5. Cut halloumi into ½-inch thick slices. Aim to have 2 pieces of cheese per sandwich. Cook over medium heat until lightly browned on each side, about 5 minutes. Remove from heat and place on bottom bun.

6. Assemble sandwiches: halloumi, avocado, arugula, squash, chicken, dill, more arugula, and drizzle with remaining squash marinade. Top with bun and serve.