November 22, 2021

Donal Skehan's Chicken and Halloumi Sandwich with Lettuce, Peppers, and Caramelised Onion


  • Chicken Fillets
  • Chili flakes
  • Cumin
  • Mixed herbs
  • Peppers
  • Baby Gem lettuce
  • Sourdough Loaf 
  • 1 Onion
  • Haloumi 
  • Hummus
  • Salt and pepper 
  • Lemon
  • Mayonnaise


  1. Season the chicken with cumin, mixed herbs, salt, and pepper.
  2. Slice an onion and peppers 
  3. Heat the pan on medium-high heat and toss the chopped onion and peppers evenly over the pan, stirring occasionally. After about 20-30 minutes, lower the temperature or take off the heat if browned. 
  4. Heat a separate frying pan over medium-high heat with oil, and fry the chicken for 3-4 minutes on each side or until cooked. Remove from heat.
  5. While the chicken is cooling, spread mayonnaise on the bread and place in a dry flying pan, mayonnaise side down, for 30 seconds or until brown. Flip to toast on the other side and transfer to a plate.
  6. In the same pan, add a small bit of oil and fry the halloumi for about 30 seconds on each side until golden.
  7. To the hummus, add lemon juice and garlic.
  8. To assemble: Spread the hummus on the toasted bread, then top with peppers, onion, and haloumi, adding the chicken last. Add a dash of  pepper and salt, and top with a slide of toasted bread. Serve with side salad.

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