Summer Squash Parmigiana Sandwich

This sandwich is a simple switch-out take on the favorite classic eggplant parmigiana sandwich. The change is simply a sub of summer squash for the traditional eggplant.
By Alisha Randell

Summer Squash Parmigiana Sandwich

For me there is always room for a cheesy gooey sandwich any time of day, and this one has a bit of a summer twist, and our lovely summer squash here are roasted, but could easily be done on the grill instead.

Summer Squash Parmigiana Sandwich
 
Prep Time
Cook Time
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This sandwich is a simple switch-out take on the favorite classic eggplant parmigiana sandwich. The change is simply a sub of summer squash for the traditional eggplant.
Author:
Recipe Type: Side
Serves: 1
Ingredients
For the squash
  • 1 Chayote, ¼ inch sliced
  • 2 medium zucchini, ¼ inch sliced
  • A pinch of pepper, ground
  • A pinch of sea salt, ground
  • 1 clove garlic, minced
  • Olive oil for drizzle
  • 2 tablespoons Parmigiano-Reggiano, grated
  • 4 tablespoons or so, quatro formatio
  • (or equal amount of grated provolone or mozzarella)
  • 2 tablespoons marinara or seasoned tomato sauce
For the garlic toast
  • 1 6" roll, or equivalent
  • 2 teaspoons butter, softened
  • ½ clove garlic, minced
  • A pinch of salt if desired
Instructions
  1. Place sliced squash onto a large baking sheet prepared with parchment
  2. paper, or onto a non-stick surfaced baking sheet.
  3. Season sliced squash with a bit of salt and pepper, the minced garlic. Rub
  4. seasonings onto squash slices evenly. Now drizzle on a bit of olive oil.
  5. Roast sliced and seasoned squash in a pre-heated oven at 375 degrees,
  6. for about 15-20 minutes or so depending on thickness, until just softened.
  7. Once the squash are ready, remove from the oven, and arrange the layered
  8. squash slices now into a layered pile Placing 2-3 slices on top of each other
  9. to make a sandwich sized pile...
  10. Now you will want to sprinkle on the Parmigiano-Reggiano, then add
  11. the tomato based sauce of choice. Top with grated quatro formatio,
  12. or grated cheese of choice. Return to oven and bake until cheese
  13. is melted, about 3 minutes or so.
  14. Now to prepare the toast by adding minced garlic to butter, add
  15. a sprinkle of sea salt into a small bowl and mix until incorporated.
  16. Brush each side of bread with garlic butter mixture and place in oven
  17. or toaster oven for a few minutes until just browned.
  18. Top prepared bread with prepared squash parmigiana and serve warm.

Alisha Randell

Alisha Randell is a former Executive Chef turned Private Chef and Culinary Instructor. She is the Co-Creator/Author of The Ardent Epicure blog “An Ode to the Pleasures of Food”. Growing up with a dad as a culinary guide, whom was as well an executive chef, food and seeing food as an art form has been a lifelong passion and exploration.

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