French Summer Sandwiches

July 21, 2016

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


  1. 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.

  2. 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.

  3. 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.

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