Summer Squash Sandwiches with Pecorino Butter Recipe

Name: Summer Squash Sandwiches with Pecorino Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup freshly grated pecorino cheese; 1 stick (4 ounces) unsalted butter, softened; One 1-pound round or oval loaf of semolina or Italian bread, cut into 18 slices; 1 1/2 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice; 1 garlic clove, minced; 1/4 cup Gaeta olives, pitted and finely chopped; 1/4 cup chopped basil; 1 medium zucchini, coarsely chopped; Salt and freshly ground pepper; 3 medium tomatoes, each cut into 4 crosswise slices; 1/2 small head of frisee, torn into bite-size pieces

Servings: persons

1/3 cup freshly grated pecorino cheese
1 stick (4 ounces) unsalted butter, softened
One 1-pound round or oval loaf of semolina or Italian bread, cut into 18 slices
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 garlic clove, minced
1/4 cup Gaeta olives, pitted and finely chopped
1/4 cup chopped basil
1 medium zucchini, coarsely chopped
Salt and freshly ground pepper
3 medium tomatoes, each cut into 4 crosswise slices
1/2 small head of frisee, torn into bite-size pieces

1
Preheat the oven to 400.
2
In a bowl, stir the cheese into the butter and spread on one side of each slice of bread.
3
In a medium bowl, combine the oil, lemon juice, garlic, olives and basil.
4
In a food processor, pulse the zucchini until finely chopped.
5
Fold the zucchini into the oil and lemon juice mixture and season with salt and pepper.
6
Season the tomatoes with salt and pepper.
7
Arrange the bread on 2 large baking sheets, buttered side up.
8
Bake the bread for 4 minutes, or until lightly toasted.
9
Set 6 slices of toast, buttered side up on a work surface.
10
Top each with the frisee and the zucchini relish.
11
Cover with another slice of bread, buttered side up and top with 2 slices of tomato and the remaining bread, buttered side down.
12
Cut the sandwiches in half with a serrated knife and serve.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup freshly grated pecorino cheese, 1 stick (4 ounces) unsalted butter, softened, One 1-pound round or oval loaf of semolina or Italian bread, cut into 18 slices, 1 1/2 tablespoons extra-virgin olive oil, and more.

Yes, Summer Squash Sandwiches with Pecorino Butter falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Squash Sandwiches with Pecorino Butter

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