Who knew you could make a delicious sandwich with just some zucchini and cheese?! Ok, so the olive tapenade and a great baguette totally make it awesome. These would be great for a picnic or a hot summer night dinner. Use the grill to keep the heat outside!
French Summer Sandwiches with Zucchini and Olive Tapenade
2 zucchini, cut in half crosswise, then sliced lengthwise into 1/4" thick planks
5 Tbl olive oil, divided
10 pitted green olives
1 Tbl minced shallot
1 Tbl lemon juice, divided
1 small garlic clove, minced
1 tsp capers, drained
1 1/2 oz (1 1/2 cups) spring mix
1/3 cup minced fresh mint
4 oz soft goat cheese
1 24-inch baguette, cut crosswise into 4 lengths and sliced in half lengthwise
Prepare grill for medium-high heat. Toss zucchini with 2 tablespoons oil, 1/2 tsp salt and 1/4 tsp pepper. Grill zucchini until tender and browned, turning once, about 4 minutes per side.
Pulse olives, 2 tablespoons oil, shallot, 1 teaspoon lemon juice, garlic, and capers in food processor until slightly chunky paste forms, about 10 pulses. Whisk remaining 1 tablespoon oil and remaining 2 teaspoons lemon juice together in medium bowl. Add spring mix and mint and toss to coat. Season with salt & pepper.
Spread goat cheese over cut sides of each baguette. Assemble 4 sandwiches by layering: olive tapenade, zucchini and spring mix. Press gently to set.
Recipe Adapted from The Complete Vegetarian Cookbook by America's Test Kitchen
Photo by Kitchen Harvest Inc.