Grilled Zucchini Sandwich

Continuing the theme of thank goodness there are farmers to grow my food for me, I planted zucchini seeds in our vegetable garden this afternoon and then served a simple supper of grilled vegetable sandwiches made with zucchini from Finley Farms. I am optimistic that in a couple of months I will be serving home-grown zucchini, but in the meantime we won't starve.

These sandwiches taste of summer - tomato, basil, arugula for kick, and the grilled zucchini adding substance. It's best to serve these on whole wheat sandwich bread that you can squeeze together so the filling doesn't slide out. I have used Whole Foods rosemary boule before, which adds more flavor but also more difficulty in handling the finished sandwich. Toothpicks are helpful.

I was happy to find first-of-the-season organic tomatoes at the Givens Farmstand. While the arugula adds enough interest that flavorful midsummer tomatoes are not necessary, this sandwich won't taste good with a flavorless winter tomato.

I served the sandwich with potato salad and iced tea - a true summer meal in mid-May. Kind of amazing.

Grilled Zucchini Sandwich
1/2 cup mayonnaise
1 tbsp minced basil
1/2 tsp grated lemon zest
2 small zucchini, cut lengthwise into 1/4 inch slices
2 slices red onion, about 1/4 inch thick
4 slices bread
1 cup arugula, thick stems removed
1 tomato, thinly sliced

Combine mayonnaise, basil and lemon zest. Set aside. (This is more than you will need for the sandwiches, but it's good on pretty much anything you would use mayonnaise for.)

Warm a grill pan over high heat. Brush zucchini and onion with oil and grill until tender but still slightly crunchy, 3-4 minutes per side.

To assemble the sandwiches, spread mayonnaise on the slices of bread. Top two with zucchini, onion, arugula then tomato. Season with salt and pepper. Top with the the remaining bread slices.

Makes 2 sandwiches