Ingredients
- 2 medium zucchini (10 oz.), sliced lengthwise into 1/4-inch-thick planks
- Kosher salt and freshly ground black pepper
- 2 red peppers
- 8 thin slices of sourdough bread
- Fresh pesto (click here for recipe)
- 2 medium tomatoes, thinly sliced
- 4 tsp. butter (optional, if not using oil the pan with olive oil)
- Goat cheese, room temperature (optional)
- Kosher salt and freshly ground pepper
Preparation
- Heat a large grill pan with a tablespoon of olive oil. Season the zucchini with olive oil, salt and pepper on both sides of zucchini and let them marinate about 5 minutes. After marinating cook the zucchini until just tender, 2 minutes per side. Add another tablespoon of oil to the pan and cook the peppers, 3 – 4 minutes per side. …. If using a gas grill preheat to (500ºF to 600ºF) cook the zucchini and peppers 3 to 4 minutes. Remove the zucchini, and reduce the heat to medium high (400ºF to 475ºF).
- Spread about 1 teaspoon of butter on the outside of each sandwich. If not using the butter be sure to lightly oil the pan to ensure the bread lightly browns.
- Assemble 4 sandwiches with the sourdough, pesto, zucchini, tomatoes (seasoned lightly with salt), and red pepper. If using the goat cheese spread it on one side of the other slice and close sandwich.
- Grill, flipping halfway through, until the bread is toasted. About 1 1/2 to 2 minutes per side.
Source: Charlestown Magazine – Grilled Zucchini Sandwich
