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Author Notes: Adapted from Stephanie Le's (iamafoodblog) book Easy Gourmet, except uses biscuits and omits the balsamic sauce. —Sue O'Bryan
- 5 Buttermilk Biscuits
- 5 pieces Haloumi Cheese, sliced into squares or rectangles 1/4" inch thick
- Handful Purple Basil ("regular" basil obviously works fine, too)
- 2 tablespoons Ghee or Olive Oil
- 2 Medium Heirloom Tomatoes, sliced into 10 slices
- 1 teaspoon Sea Salt
- 1 tablespoon Freshly Ground Black Pepper
- 2 tablespoons Olive Oil
- 1 tablespoon Balsamic Vinegar
- Preheat oven to 300 F. Melt ghee or olive oil in a medium to large skillet over high heat. Season haloumi with a pinch of salt and pepper and add to skillet. Cook over high heat for 1-2 minutes on each side, until golden brown. Transfer to oven.
- Tear basil leaves from stems. You want about 2 cups of leaves. Toss basil with olive oil and balsamic vinegar, and a pinch of salt and pepper to taste. Set aside.
- Warm biscuits in oven for a few minutes. Slice biscuits in half. On bottom, place a layer of basil leaves. Top with two slices of tomato and a slice of haloumi cheese, and the biscuit top. Enjoy!
- This recipe was entered in the contest for Your Best Sandwich Recipe