Rhapsody In Green: Grilled Zucchini Sandwich

Many of the sandwiches on this blog are the result of a specific plan and shopping trip to realize an idea that one or both of us have. I’ll be sitting at work and have an idea that just must be pursued. More often than not, this means I have to make a trip to the grocery store to purchase one of more of the critical component for the dreamed-up sandwich. Other times, a sandwich just sort of emerges from the ingredients on hand- it’s a case of just opening the refrigerator and pantry doors and letting our creativity run wild. In Jamaica, we have a saying for that: “tun yuh han’ an mek fashion”. I won’t bother providing the literal translation, since, as with all languages, much gets lost in that endeavor. I suppose the nearest English equivalent I can find is: ‘necessity is the mother of invention’. Hmm.. even that attempt seems to dilute the essence of this colloquialism.

Anyway, this sandwich was one result of us making fashion by sleight of hand. The ingredients – pugiliese bread, blue cheese and salsa verde left over from the much-mentioned recent wedding @ and zucchini left unused from recent stir fry.

Rhapsody in green
Rhapsody in green

Sandwich Recipe

  • 1 slice of Bread (We used a pugliese from the local bread & Cie baker)
  • 1 Small zucchini (about 4 inches long)
  • 2 tsp Italian Salsa Verde
  • 1 oz blue cheese
  • Olive oil
  • Salt
  • Pepper

Smaller zucchini’s are better for this since they pack so much more flavor and lack the spongy texture zukes tend to acquire as they age.  I try to not buy these veggies if they are longer than 6 inches. For this sandwich I used 4-inch zukes.

Slice the zucchini in two in the lengthwise direction.  Place in small bowl and toss with olive oil, salt and pepper according to your taste. You can also add some chopped herbs at this time (thyme, oregano, mint, basil, dried pepper.. whatever you have).  Come to think of it, a bit of lemon juice would not be untoward either.

Light grill and  set heat to medium high.  Add zucchini slices, cut side down and grill until they have acquired some grill marks. You want these to be crunchy so don’t overdo it – 2-3 minutes should do it.  Turn over and grill for a minute or more on the skin side.  Add the bread to the grill and grill one side for 1 minute or so – again you are going for those nice grill marks.  Flip and add the blue cheese to the bread and heat until it the cheese is warm and a bit melty.

When the cheese has melted, add the salsa verde and then the zucchini. You can do this last bit while the bread is still on the grill or just remove it and do this on a plate. Either way, it will be an enjoyable sandwich.  Eat while warm.

By the way, a good way to get those grill marks is to spray the bread with some olive oil before you put it on. If you have one of those Misto cans just give it a mist or if not, you can use a pastry brush to apply a thin veneer of oil before you pop it on the grill.

Rhapsody in green
Rhapsody in green
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