Summer Squash Sandwiches with Pecorino Butter

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!