Sunday evening, no shops still open and only leftover ingredients to pull from the fridge. I was pretty amazed with this sandwich that I whipped up. It has everything: sweetness from the fennel, tanginess and stretchiness from the tahin and haloumi and crunch from the bread and radish.

If you want an easy midnight snack or are in a rush to whip up something (semi) healthy-ish that'll fill your stomach, then you should make this sandwich.

Sad attempt at a picture, but I didn't want to pull my phone into the intense relationship I was having with this sandwich at the time.

Ingredients

• ½ or 1 Turkish bread. Any 'stuffable' bread (like a pide or foccacia) will do.

• 1 fennel

• 1 piece of haloumi. I used pre-seasoned Berloumi here, which is the local Belgian variant of Berlare.

• A bunch of radishes, I used regular red radishes

• Maple syrup or honey

• Tahini

• Dill

• ½ lemon

Making it

Pre-heat your oven to 180 — 220.

Put a grill pan on the stove and get it ripping hit. Grill pans always need to be ripping hot if you ask me. Cut fennel into strips or slices, discard the stems, keep the twigs (ALWAYS KEEP FENNEL TWIGS) and lightly oil either the fennel or the pan with a brush and grill the fennel over medium high / high heat.

While the fennel is grilling, put your bread in your hot oven. Main goal here is to toast the turkish bread's outer layer but ensure the stuffing stays fluffy. If your bread doesn't have sesame seeds I highly recommend to get one that does or lightly oil the surface of the bread and sprinkle black and white sesame seeds on top.

The heavy part of the recipe is over. Slice your radishes as thinly as possible, if you have a mandolin then use it, otherwise use a sharp knife. Pickled radishes would def. make this an upgrade and provide an extra layer to the sandwich. If you only have regular ones, that's fine too.

Your fennel should be nicely grilled and should show some nice chars or grill marks. Put it aside in a bowl and let it cool down for a bit. Throw the radishes in the bowl. Add some olive oil, enough just coat the vegetables, the lemon juice, pepper, salt, dill and the finely chopped fennel twigs. Toss to combine.

Put sliced haloumi strips into the same grilling pan and drizzle or brush over some maple syrup or honey to glaze it. Flip it after about 2 — 4 minutes and optionally glaze again (I didn't). Haloumi needs to go from the pan straight to the sandwich and then to your mouth. Leave grilled haloumi on itself to long and it'll become rubber.

Get your bread, cut some triangles from it. Slice it, but not whole way through of course. Spread some tahini ON BOTH SIDES of the sandwiches, put the haloumi in and the vegetables on top.

🙌 Feast baby.

Feel free to tweet me back some pics if you made this or if you have strong opinions on this sandwich that you want to share with me and the whole world.