4:20 PMPosted by Magic of Spice
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.
Now I know this is probably not an unheard of sandwich concept, but it was
an original one in my mind at the time :)
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.
For us here on the Northern Hemisphere, fall will begin late September, but we
are already being flooded with thoughts of the next season. Regardless of this
we are still in the midst of summer, seasonal available ingredients wise anyway.
So I bring you a couple of these wonderful squash varieties in the form of the more
commonly known Zucchini along with the slightly less known Chayote ...
have you ever tried one of these lovelies?
These guys resemble a pear in shape... hence their alternative name "pear
squash". And like our other summer squash varieties they can be enjoyed
either raw or cooked. This is another beauty that is actually a fruit, but
utilized as a vegetable. Their mild slightly sweet introduction to the
palate lends a bit of intrigue to the summer squash series.
What you will need:
For the squash
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 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
1/2 clove garlic, minced
A pinch of salt if desired
Let's get cooking:
For the squash
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.
Makes 1 piled high sandwich
Alisha~Magic of Spice