The Mooch Zucchini Sandwich Recipes

ZUCCHINI PANINI

Steps:

• Cut the zucchini diagonally into 1/4-inch-thick slices so they are the size of the the width of the bread. Spread them out on a plate or cutting board and season both sides with salt and pepper.
• Preheat a griddle or grill pan to medium-high.
• Cut the bread into 6-inch segments and then cut each segment horizontally almost completely through so you can open it like a book. Open the sandwich halves and press them flat against the work surface with your hands until the bread doesn't spring back. Put cheese on the bottom half of each sandwich.
• Working in batches, melt 1 tablespoon butter on the griddle. Cook the zucchini until slightly browned and soft, about 3 minutes. Turn and cook until pliable and nearly transparent, another 2 minutes. As zucchini is cooked, put it on top of the cheese, dividing equally among the sandwiches. Divide the olives among the sandwiches and close them, pressing to flatten.
• Working in batches, reduce the heat to medium-low and melt 1 tablespoon butter (for a small griddle) or 2 tablespoons butter (for a large griddle). Put the sandwiches on the griddle. Place a baking sheet on top of the sandwiches and weigh it down with something heavy, like canned goods or a cast-iron skillet. The idea is to make the sandwiches as flat as possible. (Alternatively, use a panini press.)
• Cook until the bread is crisp, about 3 minutes. Turn and cook, adding more butter if necessary, until the cheese is melted and the bread is crisp, 2 minutes more. Serve immediately.

GRILLED HALLOUMI AND MINTED ZUCCHINI SANDWICHES

Steps:

• Preheat a grill to medium-high and clean and oil the grate. (Or preheat a grill pan over medium-high heat.)
• Marinate the zucchini in 1 tablespoon of the olive oil, the lemon juice and 1/2 teaspoon salt. Set aside for at least 30 minutes. In a separate dish, brush the sliced halloumi with 1 teaspoon of the olive oil. Peel the onion and cut it into 1/2-inch wedges through the core to hold each wedge together. Marinate the onion in 1 teaspoon olive oil and the remaining 1/2 teaspoon salt.
• Grill the zucchini until it has dark grill marks and is tender. Toss immediately in a bowl with the garlic and mint; then set aside. Grill the onion wedges, turning once, until they are slightly charred on the edges and a bit softened but not totally limp. Grill the halloumi until softened and marked by the grill.
• Slice the baguette lengthwise, leaving one side slightly attached. Brush with the remaining teaspoon of the olive oil. Cut crosswise into four even segments. Distribute the zucchini, halloumi and onions evenly among the sandwiches.

CHICKEN AND MARINATED-ZUCCHINI SANDWICH

Steps:

• Slice 1 zucchini into ribbons with a vegetable peeler. Combine with 1/4 red onion, thinly sliced, 1 tablespoon thinly sliced lemon zest, and 2 tablespoons each fresh lemon juice and olive oil. Season with salt and pepper and let stand 30 minutes.
• Meanwhile, season 1 pound chicken cutlets with salt and pepper and broil until cooked through. Let cool, then shred and add to marinated zucchini along with a handful of chopped toasted almonds and fresh parsley. Cut 1 loaf Italian bread in half horizontally and hollow out. Make a sandwich with chicken mixture (including juices) and romaine lettuce leaves.

GRILLED ZUCCHINI SANDWICH

Steps:

• You can toast the bread, but I didn't. Spread the hummus on one slice of the bread and the mustard on the other slice.
• Layer the grilled zucchini, tomato slices, and lettuce between the bread.
• Salt and pepper to taste, but I think the hummus and mustard gives it a great flavor.