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1
Season the zucchini all over with salt, then lay on paper towels in a single layer and cover with another paper towel.
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2
Set aside for about 15 minutes.
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3
Place the flour in a flat shallow bowl, the egg in another bowl, and the panko in a third bowl.
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4
Heat about 1/4 inch of oil in a frying pan to 375 degrees F.
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5
Press on the zucchini to remove as much liquid as possible.
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6
Dust the zucchini slices with the flour, then coat with the egg, allowing any excess to drip off.
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7
Transfer to the bowl of breadcrumbs and toss to coat, pressing on the crumbs so they adhere firmly to the zucchini.
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8
Transfer to a large plate.
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9
Repeat until all the zucchini is coated.
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10
Add a single layer of zucchini to the hot oil and fry, turning once or twice, until golden brown and crisp on both sides, about 4 minutes.
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11
Transfer to a paper-towel-lined plate.
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12
Repeat until all the zucchini is fried.
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13
Set aside.
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14
Meanwhile, in a small saucepan, stir together the refried beans and 1/4 cup of the salsa.
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15
Stir until warm.
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16
To assemble the sandwiches, spread the bean mixture evenly over the bottom halves of the rolls.
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17
Sprinkle with the cheese, then top with the fried zucchini, pickled jalapenos, a little more salsa, some cilantro, and the shredded lettuce.
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18
Spread the avocado slices evenly on the top half of the rolls.
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19
Close the sandwiches, pressing down to compress them.
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20
Serve as-is or toast the sandwiches in a panini press or a hot oven for a few minutes if you like.
