Zucchini Veggie Sandwich

I have another messy sandwich for you this week. A couple weeks ago I shared this Apricot Blackberry Grilled Cheese and told you that I made a mess. Today’s sandwich is no exception.

I have been eating this sandwich combination for a few years. I found a grilled veggie sandwich like this one on a menu but with the addition of roasted red peppers. But as you have learned…surprise surprise… I hate roasted red peppers (and all peppers tbh). So like many of my recipes, I went home and creating a version to meet my taste specifications. And personally i think it’s even better without red peppers, but i guess i wouldn’t really know 😉

Zucchini Veggie Sandwich

Servings: 1 sandwich
Time: 20 minutes
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Basil Sunflower Seed Pesto and fresh mozzarella bring these veggies to the next level

Ingredients

8-10 small/medium basil leaves
1 TBSP sunflower seeds
1 TBSP Parmesan cheese
1 TBSP Olive oil, a little more if necessary
2 slices of sourdough
Cooking Spray
half a zucchini, cut in 4 strips lengthwise
half a summer squash, cut in 4 strips lengthwise
portabello mushroom caps, just two large strips
1 oz of fresh mozzarella

Directions

Make the pesto: Add the basil, sunflower seeds, Parmesan, and olive oil into a small food processor/blend.
Pulse/blend until fairly smooth. The pesto will likely still have some small pieces.
Toast the sourdough bread on a low setting.
Spray a medium/large pan with cooking spray.
Add the mushrooms, zucchini, and summer squash.
Cook for 5-8 minutes.
Re-spray the pan. Add the bread to the pan.
Spread the pesto on both pieces and add the fresh mozzarella.
After 1-2 minutes, add the cooked veggies to the side with the cheese.
Add the top slice of bread to the sandwich. Press down with a spatula.
After 5 minutes, remove the sandwich from the pan.
Enjoy warm. The sandwich is best served right away.

Bloopers.

(this is what happens when you try to balance sandwiches)

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