Summer tomato and cheddar on sourdough is a great sandwich on its own. But grilled planks of zucchini with the red peppers add a bit of char flavor to take it to the next level.
Ingredients
- 2 medium zucchini (10 oz.), sliced lengthwise into 1/4-inch-thick planks
- Kosher salt and freshly ground black pepper
- 2 red peppers (optional but the peppers make sandwiches next level good)
- 8 thin slices of sourdough bread
- 2 cups of sharp cheddar cheese, grated
- 2 medium tomatoes, thinly sliced
- 4 tsp. mayonnaise (optional, if not using oil the pan with olive oil)
- 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 mayonnaise on the outside of each sandwich. If not using the mayo be sure to lightly oil the pan to ensure the bread lightly browns.
- Assemble 4 sandwiches with the sourdough, cheddar, zucchini, tomatoes (seasoned lightly with salt), and red pepper (optional). Be sure to layer the cheese both under and over the vegetables.
- Grill, flipping halfway through, until the bread is toasted and the cheese is melted, about 1 1/2 to 2 minutes per side.
Source: Fine Cooking Grilled Zucchini and Cheese Sandwiches