Grilled Halloumi Open Faced Sandwiches

• zest of 2 lemons
• 1 tsp. fresh thyme
• ⅛ c. olive oil, + 1 tbsp.
• 1 small sourdough loaf, cut into ½" slices
• 4 c. baby greens
• ½ c. parsley
• 2 tbsp. chives, chopped
• 1 tsp. fresh tarragon, chopped
• 1 tbsp. balsamic vinegar
• ½ tsp. ground coriander
• 1 (8.8 oz.) pkg. Halloumi Cheese

Preheat grill to high heat. Combine lemon zest, thyme and olive oil and rub on sourdough loaf. Set aside. Meanwhile, combine baby greens, Italian parsley, chives and tarragon. Set aside in the refrigerator. Combine balsamic vinegar, ground coriander and 1 tbsp. olive oil and set aside.

Place bread on preheated grill. Toast for about 1 to 2 minutes, turn 1/4 turn and cook another 1 to 2 minutes, making sure not to burn the bread. Flip bread over and cook for an additional 2 minutes. Set aside.

Brush grill with oil and grill cheese. Cook for about 2 minutes, turn 1/4 turn and cook another 2 minutes. Remove from grill and place on top of bread.

Toss herbed greens and vinaigrette together and place on top of cheese and sourdough.