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Marinated Vegetable and Asiago Sandwich

Marinated Vegetable and Asiago Sandwich

Rebecca Haley-Park
A simple sammie for summer, this meal comes together in a snap once the zucchini has been prepared. Add cured meat like salami or prosciutto if desired.
Servings 2


  • 1 clove garlic minced
  • ½ bunch fresh parsley chopped
  • 2 basil leaves chopped
  • Red pepper flakes to taste
  • 6 tablespoons olive oil plus more for dressing arugula
  • 1 tablespoon balsamic
  • vinegar
  • Sea salt to taste
  • Freshly ground black pepper
  • to taste
  • 1 medium zucchini
  • 2 cups baby arugula
  • 4 slices pumpernickel bread
  • 8 tablespoons artichoke pesto
  • 4 ounces asiago thinly sliced
  • 4 roasted red peppers


  • ►Combine garlic, parsley, basil, red pepper flakes, olive oil, balsamic vinegar, salt, and pepper in a medium bowl and set aside.
  • ►Heat a grill to medium. Slice zucchini thinly using a vegetable peeler. Grill zucchini strips 1 to 2 minutes per side, just until grill marks appear. Transfer grilled zucchini to the bowl with the marinade. Toss to coat, cover bowl, and refrigerate 2 hours.
  • ►Dress arugula with olive oil, salt, and pepper to taste.
  • ►Grill pumpernickel bread until just toasted. Spread 1 tablespoon pesto on each slice of bread. Top 4 slices of bread with equal amounts asiago, marinated zucchini, roasted red peppers, and baby arugula. Add remaining slices of bread and press to close. Serve immediately.

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

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