Grilled Zucchini Sandwich with Green Olive Pesto
Ingredients
For the grilled zucchini:
- 1 large zucchini, trimmed and cut into 6 lengthwise slices
- 2 garlic cloves
- 1/4 cup olive oil
- Salt and freshly ground pepper
For the green olive pesto:
- 1/2 cup green olives, pitted
- 10 basil leaves
- Juice of 1 lime
- 1/4 cup extra virgin olive oil
For the sandwiches:
- 8 slices of your favorite sandwich bread, lightly toasted
- 16 ounces fresh mozzarella, sliced
- About 2 cups baby arugula, rinsed and dried
Instructions
Make the green olive pesto:
- Combine all the pesto ingredients in the jar of a food processor or blender. Process until smooth and creamy (although chunky is fine too, if you prefer). Reserve.
Grill the zucchini:
- Preheat grill pan (or outdoor grill) over medium high heat.
- In a small bowl, combine the olive oil, garlic, salt and pepper. Generously brush the zucchini slices on both sides with the infused oil.Place zucchini on grill and cook, working in batches so you always have a single layer, until golden brown on all sides, about 2 minutes per side. Do not overcook or it will get soggy.
- Transfer zucchini to plate and cut each slice in half.
Assembling the sandwiches:
- Spread both sides of each bread with a layer of the green olive pesto. Top with fresh mozzarella slices, about 3 halves of grilled zucchini slices and a handful of arugula. Sandwich with the other slice of bread and press down gently.
- Serve!