Celine’s husband, Chaz, gave us the super-important mission of re-creating a sandwich he enjoyed at a local deli, which surprised us because he usually is no big fan of zucchini. We complied, and here’s our take on it. Oh, and yes, he loved our version even more than the original, without threats of having to sleep on the couch if he said otherwise.
Ingredients for For spicy spread:
- 6 ounces (170 g) drained firm silken tofu
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) fresh lime juice
- 1/2 teaspoon fine sea salt, to taste
- Black pepper, to taste
- 1/4 to 1/2 teaspoon cayenne pepper, to taste
- 1/2 teaspoon onion powder
Ingredients for For sandwiches:
- 11/2 teaspoons olive oil
- 11/2 teaspoons apple cider vinegar
- Salt and pepper, to taste
- 5 ounces (150 g) zucchini (about 1 medium), trimmed and cut lengthwise into –inch (8-mm) slices
- Four 4 x 3-inch (10 x 8-cm) panini rolls, lightly toasted and rubbed with a garlic clove
- 8 small heart of romaine lettuce leaves
- 4 roasted red bell pepper halves, thoroughly drained and lightly squeezed to remove extra moisture
- 4 marinated artichoke hearts, thoroughly drained and lightly squeezed to remove extra moisture
To make the spread
- Combine all the ingredients in a food processor and process until smooth, scraping the sides with a rubber spatula as needed.
- Store in an airtight container in the fridge for up to 1 week.
To assemble the sandwiches
- Combine the olive oil, vinegar, salt, and pepper in a medium-size bowl.
- Brush the zucchini slices with the dressing.
- Place the zucchini on a hot grill or grill pan and cook for about 4 minutes per side, until grill marks appear and the slices are tender.
- Smear a heaping tablespoon (20 g) spread on each half of the rolls.
- Divide the zucchini slices equally among the sandwiches, then top each with 2 lettuce leaves, 1 bell pepper half, and 1 artichoke heart.
- Replace the top halves of the rolls and serve.