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Marinated Vegetable and Asiago Sandwich

Marinated Vegetable and Asiago Sandwich
Serves 2
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.
  1. 1 clove garlic, minced
  2. ½ bunch fresh parsley, chopped
  3. 2 basil leaves, chopped
  4. Red pepper flakes, to taste
  5. 6 tablespoons olive oil, plus more for dressing arugula
  6. 1 tablespoon balsamic
  7. vinegar
  8. Sea salt, to taste
  9. Freshly ground black pepper,
  10. to taste
  11. 1 medium zucchini
  12. 2 cups baby arugula
  13. 4 slices pumpernickel bread
  14. 8 tablespoons artichoke pesto
  15. 4 ounces asiago, thinly sliced
  16. 4 roasted red peppers
  1. ►Combine garlic, parsley, basil, red pepper flakes, olive oil, balsamic vinegar, salt, and pepper in a medium bowl and set aside.
  2. ►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.
  3. ►Dress arugula with olive oil, salt, and pepper to taste.
  4. ►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.
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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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