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Sandy's Sandwich: Grilled Zucchini Sandwich with Mint Pesto

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A beautiful bunch of mint.

1 A beautiful bunch of mint.

Fresh from the farmers' market zucchini-two different types.

2 Fresh from the farmers' market zucchini-two different types.

NIce, long, thin zucchini slices cook quickly in the grill pan.

3 NIce, long, thin zucchini slices cook quickly in the grill pan.

Charred and chopped tomatoes.

4 Charred and chopped tomatoes.

Assembling the sandwiches.

5 Assembling the sandwiches.

Grilled Zucchini and Mint Pesto Sandwich

6 Grilled Zucchini and Mint Pesto Sandwich

There's tons of zucchini in the market right now and they haven't gotten too big yet (like baseball-bat size), so why not take advantage of one of the seasons best and pack it in a sandwich?!

Once grilled, zucchini becomes soft and tender which makes it great for a sandwich. During last Friday's "how-to" segment when we made pesto, one of our listeners called and shared her recipe for mint pesto. I figured that would work well with the zucchini. To give it a little Greek twist, I'm using feta instead of Parmesan, a little  lemon juice, and a touch of oregano.

A soft roll, strips of grilled zucchini, and a slathering of of mint pesto makes the perfect summer sandwich.

Grilled Zucchini Sandwich with Mint Pesto

Ingredients
1/4 cup extra-virgin olive oil plus more for grill pan
3 zucchini, about 6 ounces each, cut into long thin strips
Coarse salt
1 tablespoon red wine vinegar
4 thick tomato slices
1/4 cup natural almonds
2 cloves garlic, blanched in water for a minute
1 1/2 cups fresh mint
1/2 teaspoon dried oregano
1 tablespoon lemon juice
2 1/2 ounces feta cheese
4 soft rolls, split

1. Brush a grill pan with olive oil. Place the zucchini strips on the pan and grill until grill marks appear and the zucchini is lightly browned and tender, about 3 minutes per side. Transfer to a bowl, and sprinkle with coarse salt. Add the vinegar and toss to combine.

2. Add the tomatoes to the grill, and cook until lightly charred, about 2 minutes each side. Cut the zucchini slices in half crosswise and coarsely chop the tomatoes.

3. In a blender, combine the 1/4 cup oil, almonds, garlic, and a big pinch of salt, and pulse to combine. Add the mint, oregano, lemon juice, and 2 tablespoons of water, and puree until smooth. Transfer to a bowl and whisk in the feta.

4. Spread the mint mixture onto both cut sides of the rolls, top with the zucchini and tomatoes, and close.

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