The saltiness of halloumi cheese is a good balance for the smoky-tasting grilled peppers in this pita sandwich. Be careful not to cut the cheese too thin, or it will be hard to work with on the grill.
Sunset APRIL 2010
1. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Brush 2 tbsp. oil over cheese and onion. Grill, turning once, until grill marks appear, about 8 minutes. Cut onions in half.
2. Fill pita halves with equal amounts of cheese, onions, peppers, and pepperoncini. Brush a little oil on outside of pitas, then grill, turning once, until grill marks appear and bread is toasted, about 4 minutes. Serve with mixed olives and a green salad.
Note: Nutritional analysis is per 2 pita halves.
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