Haloumi, green olive tapenade and sliced tomato sandwich

Serves 1


  • 2 slices Bürgen® Wholegrain & Oats bread
  • 4 pitted kalamata olives, sliced finely
  • 1 tablespoon reduced fat mayonnaise
  • 1 ripe (120g) Roma tomato, sliced
  • ½ Lebanese cucumber, sliced thinly
  • 3 thin slices (50g) haloumi


  1. Warm a non-stick pan over a medium heat.
  2. Combine sliced olives and mayonnaise in a small bowl and spread over the two slices of bread. Arrange the sliced tomato over one of the slices of bread and top with the sliced cucumber.
  3. Cook the haloumi in the pan until golden on both sides. Transfer to the sandwich and top with the remaining slice of bread.

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