• Slice the halloumi, lengthwise into 3-4 slices. Place in a shallow bowl and add the olive oil, herbs, salt and pepper. Let stand for 5 minutes.
  8- 8.8 ounces halloumi cheese, 1 tablespoon extra virgin olive oil, plus more for drizzling, ½ teaspoon fresh herbs such as oregano or thyme, ¼ teaspoon Kosher or fine sea salt, plus more to taste, ⅛ teaspoon fresh ground pepper, plus more to taste
• Heat a skillet over medium-high heat. Add the halloumi and fry until golden brown on both sides, about 4-6 minutes. If toasting the bread, place it in the same skillet with olive oil, and toast it for a few minutes until golden.
  8 slices crusty bread, or 4 ciabatta rolls
• Lay out the bread and spread one side with the red pepper aioli. Add the halloumi, followed by 1-2 tomato slices, and greens (if using). Top with the remaining slices of bread. Serve immediately.
  4-6 tablespoon roasted red pepper aioli*, 1 large tomato, preferably heirloom or beefsteak, sliced ¼ thick, fresh greens for topping (arugula, spinach, etc.)

Red Pepper Pesto Aioli

• Combine the red pepper pesto and mayo in a small bowl. Mix until well combined. Set aside until ready to use.
  2 teaspoon red pepper pesto, 6 tablespoon mayo