Golden Zucchini Sandwich

Posted by on Wednesday Sep 14th, 2011 | Print

BGSK’s Other Prize-Winning Grilled Cheese Sandwiches: Grilled Cheddar Sandwich with Pears and Pecans; Perfect Grilled Cheese; Grilled Mushroom-Cheddar Melts; Prosciutto & Fontina Panini with Arugula Pesto and Pickled Shallots.

We believe there’s a pretty fine art to grilled cheese sandwiches, one that you too can achieve mastery at by watching this video.

Look, they may seem simple: some bread, some butter, some cheese. But there are finer points. And then there are tweaks.

Once you move beyond the three necessary ingredients, you move into a kind of wonderland. You get to take your wildest dreams of potential flavor combinations, then pick a cheese, pick a bread, and turn the whole thing into a hot sandwich.

I’ve always loved grating summer (or winter) squash and mixing it with angel hair or any other pasta to make a quick comfort meal that nonetheless features a hint of something healthful. I figured I’d try the same with a zucchini that was just chilling in my fridge. I cooked the grated zucchini down till it was almost a spread, then I planted it on the interior of my grilled cheese. The result was as good as my wildest dreams had figured it for.

From my kitchen, albeit, to yours,

Cara, THE QUARTER-LIFE COOK

**Recipe**

Golden Zucchini Sandwich
Makes 2 sandwiches

 

Ingredients
2 teaspoons olive oil
2 cloves garlic, 1 minced, 1 made into paste with 1/4 teaspoon salt
1 large zucchini, grated
Salt
Freshly ground black pepper
1 tablespoon chopped basil, tarragon, or other fresh herb (optional)
2 tablespoons mayonnaise
4 slices good sourdough bread, lightly toasted
1 cup freshly grated white cheddar (from about 4 ounces cheese)

In a small frying pan, warm the olive oil over medium heat. Add the minced garlic and cook, stirring occasionally, until the garlic is just barely golden, about 1 minute. Add the grated zucchini and a large pinch of salt and a few grinds of pepper, then cook, stirring occasionally, until the zucchini is cooked down and all the moisture is evaporated, about 15 minutes. It should be an almost jam-like consistency. Add the fresh herbs if using, then taste for salt and adjust accordingly. Remove from the heat.

Meanwhile, combine the garlic paste with the mayonnaise in a small bowl and mix to combine. Spread one side of each slice with the garlicky mayo. Top the un-mayo’ed sides with a quarter of the cheese, each, pressing down so it doesn’t slide around.

Distribute the zucchini mixture on top of the cheese on two of the slices, then top with the remaining two. The mayo should be facing out on all sides.

If your frying pan is large enough to hold two sandwiches, rinse it out. Otherwise, find a pan that is and heat it for about 2 minutes over medium heat. (You can also of course make the sandwiches one at a time.) Place the sandwich(es) on the pan and cook 4 minutes on the first side side, until golden on the outside and gooey on the outside, then flip carefully and cook 3-4 minutes on the second side. Remove from the pan, cut in half if you wish, and eat immediately.

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  • http://theactorsdiet.wordpress.com/ Lynn @ The Actor’s Diet

    YUM! i wish i had seen this recipe the other night when i asked my hubby to do something with zucchini

  • http://www.thebeautyfile.com Lisi

    OMG.  This looks AMAZING.  I can’t wait to try it!!!

  • http://www.singerskitchen.com/ Singerinkitchen

    Yes, I will be making this ASAP! YUM!

  • Emily Loeb

    so good! so so so good! thank you! (i blogged about it here: recipesistolefromyou.tumblr.com)

  • http://thisexactly.blogspot.com thisexactly

    Oh my gosh, this sounds so delicious.  Will have to make this happen stat.

  • Jlizzy77

    Are you really supposed to spread mayo on the outsides of the bread for grilling and not butter?

    • http://www.biggirlssmallkitchen.com/ BGSK

      Yes! It creates an extra level of crispiness.

  • Jlizzy77

    Made these tonight. Yum!

    • http://biggirlssmallkitchen.com Cara

      So glad you enjoyed!

  • http://twitter.com/dodgefan Lisa Weaver

    Thank you for this recipe! Now this is one of our standard go-to suppers. We use sprouted tortillas instead of the mayo spread bread.

  • http://www.singerskitchen.com/ Singerinkitchen

    I made this today for me and my husband. He supremely dislikes zucchini and he thought it was artichokes. We both enjoyed this a lot!

  • http://www.singerskitchen.com/ Singerinkitchen

    I made this today for me and my husband. He supremely dislikes zucchini and he thought it was artichokes. We both enjoyed this a lot!

  • Renee Quintana

     This looks wonderful and so simple! I can’t wait to try this.

  • http://www.facebook.com/korryo Korry Factor-Ortiz

    made this and its sooo good!!  can even eat it as a raw grated sandwich on hot days :)

  • Rachel

    Ooh I just made this for lunch it was delicious, especially since I’m not a huge fan of zuchs! I read the recipe wrong and didnt put mayo on the outside, but still turned out great!

    • http://www.biggirlssmallkitchen.com/ BGSK

      Oh wonderful – so glad to hear you enjoyed!

  • eindhovenaar

    Thanks, I chanced upon this one looking for recipes w/ golden zucchinis. (Not being american) I had no idea what a grilled cheese sandwich was & what a shame! I would have probably loved it as a kid – certainly more than my mom’s french toast (eggs & bread?! ugh…). My wife devoured most of one sandwich & my two-year old finished it off for her, so I’ve a feeling this will become a staple snack in our family :) . Thanks again!

  • Shan McGinniss

    My family and I are going to try this tonight! :)

    • http://www.biggirlssmallkitchen.com/ BGSK

      Hope you loved it!

  • Molly

    So glad zucchini season is here. I look forward to making these sandwiches every summer. So good!

    • http://www.biggirlssmallkitchen.com/ BGSK

      That is the nicest comment! So glad you enjoy them as much as I do.