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
Basil Sunflower Seed Pesto and fresh mozzarella bring these veggies to the next level
- 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
- 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.
(this is what happens when you try to balance sandwiches)
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