Tidbits:
I’m not typically one who enjoys sandwiches for dinner, but this is an exception for me. It looks complicated but was really easy (took about 25 minutes for the whole thing) I got the main idea of this recipe from here. On the side I had some baked sweet potato fries with pink dipping sauce found here.
Note: For the pesto, you can use store-bought. This pesto recipe was also used here and here.
Ingredients:
Pesto
1/2 cup part skim ricotta (non-fat won’t be very flavorful)
1-2 oz of fresh basil leaves (start with 1, add more if you prefer)
4 cloves of garlic
2 tbsp parmesan cheese
1/2 tsp salt
Fresh ground pepper
Sandwich (yields 3)
3 small square Ciabatta rolls (approximately 3×3 inches). Other “sturdy” breads might work also, but I haven’t tried them.
2 Tbsp Olive Oil
Dried basil (optional)
1 large or 2 medium zucchinis (or zucchini and squash), sliced (I cut it in half through the diameter so that I have 2 cylinders, and then cut into 1/4 inch slices)
1/2 onion, sliced into 1/2 inch rings
2 plum tomatoes (I prefer these because they are less watery)
1/2 cup freshly grated parmesan cheese (not from the shaker)(could probably substitute shredded mozzarella if that’s what you have, but I like the saltiness of the parmesan)
Salt and pepper
Directions:
- Assemble the pesto ingredients in food processor and blend until smooth. Adjust seasoning if needed
- Add oil to heated grill pan.
- Add zucchini to the grill pan and season with salt, pepper, and a dash of dried basil (you can leave out the basil or replace it with something like oregano or Italian seasoning). After about 1:30-2:00 minutes, flip over (there should be light char marks). Season as before, and cook for about 1:00 – 1:30 minutes or until the zucchini is soft, but not mushy. Set zucchini aside.
- Repeat grilling process for onions (they will take a little less time).
- While preparing the bottom half of the sandwich, place top half of the buns open side down on the grill pan (heat turned off), just to warm them.
- Spread 1 tbsp of pesto on the bottom bun.
- Take the bottom bun and layer the zucchini (4-5 slices), tomato (3-4 slices), and onion on each bun.
- Top with parmesan cheese. Don’t add the top of the bun yet.
- Place the sandwich without the top bun under broiler for 3-4 minutes (keep an eye on it because your food can go from yum! to yikes! In a matter of seconds. Meanwhile, spread 1 tbsp pesto on the top bun.
- Remove from oven and place the top of the bun on the sandwich. If I have extra basil left over, I place a whole leaf on top of the sandwich also.
Note: This method your sandwich will be warm. If you prefer it hot, then before broiling, heat the sandwich at 375 for approximately 5 minutes.
