Summer Squash Sandwiches with Pecorino Butter Recipe

Summer Squash Sandwiches with Pecorino Butter Recipe

How To Make Summer Squash Sandwiches with Pecorino Butter

These summer squash sandwiches are packed with crisp veggies, and smothered in a rich pecorino butter on loaves, for a light and delectable meal!

Preparation: 30 minutes
Cooking: 4 minutes
Total: 34 minutes



  • cuppecorino cheese,freshly grated
  • 4ozunsalted butter,(1 stick)
  • 1round loaf of semolina,(1 lb), or oval, or Italian bread
  • tbspextra virgin olive oil
  • 1tbsplemon juice,fresh
  • 1garlic clove
  • ¼cupgaeta olives
  • ¼cupbasil,chopped
  • 1medium zucchini
  • salt and freshly ground pepper
  • 3medium tomatoes
  • ½small frisée head


  1. Preheat the oven to 400 degrees F.

  2. In a bowl, stir the cheese into the butter and spread on one side of each slice of bread.

  3. In a medium bowl, combine the oil, lemon juice, garlic, olives and basil.

  4. In a food processor, pulse the zucchini until finely chopped. Fold the zucchini into the oil and lemon juice mixture and season with salt and pepper.

  5. Season the tomatoes with salt and pepper.

  6. Arrange the bread on 2 large baking sheets, buttered side up.

  7. Bake the bread for 4 minutes, or until lightly toasted.

To Assemble:

  1. Set 6 slices of toast, buttered side up on a work surface. Top each with the frisée and the zucchini relish.

  2. Cover with another slice of bread, buttered side up and top with 2 slices of tomato and the remaining bread, buttered side down.

  3. Cut the sandwiches in half with a serrated knife and serve. Enjoy!


  • Calories: 232.71kcal
  • Fat: 21.70g
  • Saturated Fat: 11.60g
  • Trans Fat: 0.62g
  • Monounsaturated Fat: 7.51g
  • Polyunsaturated Fat: 1.19g
  • Carbohydrates: 7.12g
  • Fiber: 1.72g
  • Sugar: 2.88g
  • Protein: 4.16g
  • Cholesterol: 48.26mg
  • Sodium: 330.82mg
  • Calcium: 113.66mg
  • Potassium: 279.61mg
  • Iron: 0.83mg
  • Vitamin A: 180.01µg
  • Vitamin C: 16.55mg
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