When was the last time you craved a vegetarian sandwich?
One bite of our fluffy focaccia number--stuffed with sweet caramelized zucchini and onions, soft potato, gooey melted mozzarella and fragrant pesto enriched with fruity Ligurian olive oil--and you'll understand why we're so into this summery veggie combination.
Zucchini Sandwich with Pesto and Potato
Recipe from the Tasting Table Test Kitchen
Yield: 2 sandwiches
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
1 medium russet potato
Salt, to taste
¼ cup tablespoon extra-virgin olive oil
2 medium zucchini, diced
1 yellow onion, diced
4 thick slices fresh mozzarella
2 sandwich-sized focaccia (4 x 6-inches), split and toasted
1 cup loosely packed arugula
½ cup pesto
Freshly ground black pepper, to taste
1. Place the potato in a medium pot, cover with water, season with salt, and bring to a boil. Cook until the potato is tender, about 15 minutes. Using a slotted spoon, remove the potato and allow it to cool for 5 minutes. Using a paring knife, peel the potato and slice it into ¼-inch rounds. Set aside.
2. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the zucchini and onion and cook until they are very soft and caramelized, about 10 minutes. Season with salt and set aside.
3. Preheat the oven to 350°. To assemble, divide the zucchini mixture and mozzarella evenly over the two bottom halves of the bread and bake until the cheese has melted, about 5 minutes. Remove the bread from the oven and top each slice with half of the arugula, potato, pesto and black pepper. Top with the two remaning halves of bread. Slice in half and serve.