Pressed Zucchini Sandwiches

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Replace the deli meats in this vegetarian sandwich with thinly sliced fried zucchini. Just be sure to season them generously with salt to enhance their flavor and prevent them from getting lost in the bread. For four long sandwiches, use a baguette cut into equal pieces, and pair the zucchini with Havarti cheese and black Kalamata olives. If you have dried oregano on hand, sprinkle some on the zucchini before grilling. These sandwiches are made panini-style. If you don't have a panini press, simply weigh the sandwiches down with a cast-iron skillet or other weight when grilling.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large zucchini, about 450 g
1 baguette approximately 60 cm long.
110 g Havarti or Swiss cheese, thinly sliced
3-4 tablespoons unsalted butter
1/4 cup pitted Kalamata olives, finely chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: zucchini, baguette, Havarti cheese, Kalamata olives

Cooking the dish according to the recipe:

Cut the zucchini diagonally into 0.5 cm thick slices, about the width of the bread. Arrange them on a plate or cutting board and sprinkle both sides with salt and black pepper.
Heat a grill pan over medium-high heat.

Cut the baguette into 6-inch (15-cm) pieces, then cut each piece horizontally in half almost completely so you can open it like a book. Open the baguette halves and press them with your palms onto the grill pan to help the bread spring back. Place cheese on the bottom half of each sandwich.
Working in batches, melt 1 tablespoon of butter in a skillet. Fry the zucchini until golden brown and tender, about 3 minutes. Flip and cook until pliable and almost translucent, another 2 minutes. Once the zucchini is cooked, arrange it on top of the cheese, distributing it evenly between the sandwiches. Arrange the olives among the sandwiches and close them, pressing to flatten.
Working in batches, reduce the heat to medium-low and melt 1 tablespoon of butter (for a small skillet) or 2 tablespoons of butter (for a large skillet) in a skillet. Place the sandwiches in the skillet. Place a baking sheet on top of the sandwiches and weigh it down with something heavy, such as canned goods or a cast-iron skillet. The sandwiches should be as flat as possible. Alternatively, you can use a panini press.
Fry until the bread is crispy, about 3 minutes. Flip and fry, adding more butter if needed, until the cheese is melted and the bread is crispy, another 2 minutes. Serve immediately.

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