Author Notes
I recently discovered that I love zucchini and as a non-vegetable eater I needed to find dishes that included it. I was inspired by a recipe in Food & Wine magazine to pair this yummy veggie with two other things I love: a grilled sandwich and cheese. The herbed mayo is simple to make at home, and lasts a while. Can be made with fresh or dried herbs. I also used a grill pan for the whole dish, but a baking dish and pan will work as well! —NYC SweetTooth
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Ingredients
- Grilled ZHC
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1
zucchini cut lengthwise into 1/8th inch slices
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1-2 tablespoons
Herbed Mayo (see below)
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2-3
thin slices of Fontina cheese
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3-4
slices Black Forest Ham or Rosemary Ham
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2 tablespoons
Olive oil (for brushing)
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2
slices of crusty country bread
- Herbed Mayo
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1 cup
Plain mayonnaise
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1 teaspoon
Italian parsley (finely chopped or dried)
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1 teaspoon
Tarragon (finely chopped or dried)
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1 teaspoon
Basil (finely chopped or dried)
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1 dash
Dill (finely chopped or dried)
Directions
- Grilled ZHC
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Using a grill pan, brush the zucchini slices with olive oil and grill 2-3 minutes on each side until you see grill marks (roasting the zucchini also will work here, depending on what you prefer). Simultaneously grill the bread for about 1 minute on one side.
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Remove the bread and spread the herbed mayo on the grilled sides of the bread. Build the sandwich on the herbed mayo side beginning with the ham then alternating layers of cheese and zucchini
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Close the sandwich and brush olive oil on the outsides. Grill one side for about 1-2 minutes and flip the sandwich and grill until grill marks show and the cheese is melted.
- Herbed Mayo
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In a small mixing bowl, combine the mayonnaise with all the herbs and mix until combined. Keep stored in air-tight container in the fridge.
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