20 minutes
A delicious and healthy sandwich featuring grilled zucchini and squash, complemented by a tangy broccoli-dill sandwich spread and fresh toppings.
tablespoons
Medium Zucchini, sliced lengthwise into ½-inch-thick slices
0 oz
Medium Yellow Squash, sliced lengthwise into ½-inch-thick slices
0 oz
to taste
Multigrain Sandwich Bread, toasted
slices
Broccoli-Dill Sandwich Spread
0 oz
Medium Heirloom Tomato, thinly sliced
0 oz
cups
Quick-Pickled Sweet Peppers
0 oz
Flaky Sea Salt
to taste
to taste
1. Prepare Baking Sheet
Line a baking sheet with paper towels or a clean kitchen towel to have it ready for the cooked vegetables. This will help absorb any excess oil from the zucchini and squash, keeping the sandwich from getting too soggy.
2. Sear Vegetables
Warm 2 tablespoons of extra-virgin olive oil in a large cast-iron skillet over high heat until the oil is shimmering. Arrange the zucchini and squash slices in the skillet and sprinkle them with a pinch of kosher salt. Let them sear for about 3-5 minutes on the first side and then flip them to sear for another 2.5 minutes on the second side until both sides are golden brown.
3. Transfer Vegetables
Once the first batch of vegetables is seared, transfer them to the prepared baking sheet using a fork. Add the remaining 2 tablespoons of olive oil to the skillet and repeat the searing process with the remaining zucchini and squash slices.
4. Prepare Bread
Lay two slices of toasted multigrain sandwich bread on a clean work surface. Spread a generous layer of broccoli-dill sandwich spread on each slice.
5. Assemble Sandwich
Divide the seared zucchini and squash slices evenly between the bread slices. Top the vegetables with thin slices of heirloom tomato, a handful of arugula, and a spoonful of quick-pickled sweet peppers. Season the toppings with a sprinkle of flaky sea salt and freshly ground black pepper.
6. Finish Sandwich
Place the remaining slices of toasted bread on top of the sandwiches. Press down gently to help the ingredients meld together, then slice each sandwich in half. Serve immediately and enjoy.
Ensure your grill is properly preheated to a medium-high heat to get those beautiful char marks without overcooking the vegetables. They should be tender but still retain a bit of a bite. Don't overcrowd the grill; work in batches if necessary to ensure each piece has direct contact with the grill grates.
The bread is a key component. Choose a high-quality artisanal loaf that can stand up to the grill and the moisture of the vegetables and pesto. Ciabatta or sourdough are excellent choices. Brush the bread with olive oil and give it a quick toast on the grill for added flavor and texture.
Choose zucchinis and squash that are firm, heavy for their size, and have a vibrant color. Smaller vegetables tend to be less watery and more flavorful, which is ideal for grilling.
While store-bought pesto can work in a pinch, homemade pesto will greatly elevate your sandwich. Use fresh basil, quality Parmesan cheese, pine nuts, and good extra virgin olive oil. Adjust the garlic to your taste and don't forget to season with salt and pepper. If pine nuts are unavailable or too expensive, consider walnuts or almonds as a substitute.
Cut your zucchini and squash uniformly to ensure even cooking. About 1/4-inch slices will grill nicely without becoming too soft or burning too quickly. Lightly salting the slices and letting them rest for 10-15 minutes can draw out excess moisture, which helps achieve a better sear on the grill.
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