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Zucchini Sandwich by @UpsideDownPear

These sandwiches definitely take me back to my childhood. We used to eat these just about once a week or more during the summer time. My parents usually had a decent sized garden, and we’d get tons of zucchini coming in. We tried to keep up with it by grilling the zucchini and topping it with some cheese. Usually, we’d eat it between toasted bread, but sometimes, just the filling was good enough.

Zucchini Sandwich by @UpsideDownPear

I haven’t made a zucchini sandwich in a looong time. Mostly because I don’t have mayo in the house. You don’t really need the mayo, but it does add a nice zing and some extra flavor. All you really need is some seasoning and cheese and you’re all set to go. We always had a bottle of Spike in our cupboard, but it’s been getting harder to find lately. I used Lawry’s seasoning salt and dill for the flavoring in these sandwiches.

Zucchini Sandwich by @UpsideDownPear

Between the mayo and the cheese, I wouldn’t exactly call this a healthy sandwich. But it is packed full of zucchini, so it can’t be too bad…or at least that’s what I tell myself. You can use whatever bread is your favorite, but I decided to treat myself to a very flaky almost pastry like bread when I made these. I’ve seen the loaves at my Japanese bakery and have always wanted to get them, but never got around to it. It’s a bit more expensive than the typical loaves I pick up there. It was the perfect combo with the grilled zucchini as the flaky pastry melted nicely together. I’ve forgotten how easy and filling these are on those warm summer nights.

Zucchini Sandwich by @UpsideDownPear

Zucchini Sandwich

  Zucchini Sandwich
 
Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes
Makes: 2 sandwiches
 
Ingredients:
1 medium to large zucchini
Lawry's seasoning salt
Dill
Shredded cheese, any type will do. I used a three cheese blend.
4 slices of bread
Mayonnaise
 
Directions:
1) Slice the zucchini and place in a medium to large pan. If the pan needs it, you might want to oil it a bit beforehand.
2) Lightly coat the zucchini with the spices and cook on medium heat for 2 to 4 minutes until the underside begins to turn brown.
3) Flip the zucchini slices and sprinkle with more of the seasoning if desired. After a couple of minutes, sprinkle the cheese on top of the slices.
4) Begin toasting the bread while the cheese is melting. When the bread is done, add the mayonnaise and place the zucchini slices on top.
5) Cover with the second bread slice and enjoy!

 

  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   

 


AdmirorFrames 2.0, author/s Vasiljevski & Kekeljevic.
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