Description
A lighter take on a classic! Summer squash replaces eggplant in this simple, satisfying sandwich.
Ingredients
Scale
- 1 Chayote, 1/4 inch sliced
- 2 medium zucchini, 1/4 inch sliced
- A pinch of pepper, ground
- A pinch of sea salt, ground
- 1 clove garlic, minced
- Olive oil for drizzle
- 2 tbsp Parmigiano-Reggiano, grated
- 4 tbsp or so, quatro formatio
- (or equal amount of grated provolone or mozzarella)
- 2 tbsp marinara or seasoned tomato sauce
- 1 6″ roll, or equivalent
- 2 tsp butter, softened
- 1/2 clove garlic, minced
- A pinch of salt if desired
Instructions
- Place sliced squash onto a large baking sheet prepared with parchment
- paper, or onto a non-stick surfaced baking sheet.
- Season sliced squash with a bit of salt and pepper, the minced garlic. Rub
- seasonings onto squash slices evenly. Now drizzle on a bit of olive oil.
- Roast sliced and seasoned squash in a pre-heated oven at 375 degrees,
- for about 15-20 minutes or so depending on thickness, until just softened.
- Once the squash are ready, remove from the oven, and arrange the layered
- squash slices now into a layered pile Placing 2-3 slices on top of each other
- to make a sandwich sized pile…
- Now you will want to sprinkle on the Parmigiano-Reggiano, then add
- the tomato based sauce of choice. Top with grated quatro formatio,
- or grated cheese of choice. Return to oven and bake until cheese
- is melted, about 3 minutes or so.
- Now to prepare the toast by adding minced garlic to butter, add
- a sprinkle of sea salt into a small bowl and mix until incorporated.
- Brush each side of bread with garlic butter mixture and place in oven
- or toaster oven for a few minutes until just browned.
- Top prepared bread with prepared squash parmigiana and serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 420