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!
Serves:
Ingredients
- ⅓cuppecorino cheese,freshly grated
- 4ozunsalted butter,(1 stick)
- 1round loaf of semolina,(1 lb), or oval, or Italian bread
- 1½tbspextra virgin olive oil
- 1tbsplemon juice,fresh
- 1garlic clove
- ¼cupgaeta olives
- ¼cupbasil,chopped
- 1medium zucchini
- salt and freshly ground pepper
- 3medium tomatoes
- ½small frisée head
Instructions
-
Preheat the oven to 400 degrees F.
-
In a bowl, stir the cheese into the butter and spread on one side of each slice of bread.
-
In a medium bowl, combine the oil, lemon juice, garlic, olives and basil.
-
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.
-
Season the tomatoes with salt and pepper.
-
Arrange the bread on 2 large baking sheets, buttered side up.
-
Bake the bread for 4 minutes, or until lightly toasted.
To Assemble:
-
Set 6 slices of toast, buttered side up on a work surface. Top each with the frisée and the zucchini relish.
-
Cover with another slice of bread, buttered side up and top with 2 slices of tomato and the remaining bread, buttered side down.
-
Cut the sandwiches in half with a serrated knife and serve. Enjoy!
Nutrition
- 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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!