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.
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.
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.