CLT with Spicy Blackberry Mayo

• ½ c fresh blackberries
• 2-3 t chopped canned chipotle pepper in adobo sauce
• ½ c mayonnaise
• 1 t whole grain mustard
• 1 lb halloumi cheese, sliced into ¼-inch-thick pieces
• 8 slices sourdough bread, toasted
• 4 romaine lettuce leaves
• 2 large heirloom tomatoes, such as Beefsteak, Cherokee Purple, or Early Girl, sliced

In a food processor or blender, puree blackberries, chipotle pepper, mayo, and mustard until well combined.

Heat a large, heavy bottom skillet over medium high heat. Brown each side of the halloumi for about 20 seconds. Set aside. 

Smear one side of each piece of bread with blackberry mayo. Assemble sandwich with cheese, lettuce, and tomato, doubling up the tomato layer if desired. (Do it!)

Variations: Sub blueberries in for blackberries and spinach for lettuce. OR Use bacon in place of the halloumi. (It’s a little too salty with both.) Be sure to crisp it up nice and drain it on a paper towel first. OR Omit bread and stack together tomato, cheese, and lettuce. Thin out mayo with 1 tbsp buttermilk and drizzle over stack for a salad.

Serves 4.

VERDICT:  John gave this a ten!  The halloumi is salty and browned and delicious.  It's also expensive--given that you're buying blackberries, too, not an everyday sandwich.  Still, definitely a keeper.