This summery sandwich benefits from a generous topping of olivada made with tangy green olives, lemon and oil. It's great with the creamy mozzarella and the lightly smoky grilled-zucchini slices here; it's also wonderful with grilled fish and shellfish and roasted meat and chicken.
More Tasty Sandwiches
1 1/2 cups pitted green olives, such as Spanish olives (6 ounces)
3 garlic cloves, minced
1 teaspoon finely grated lemon zest
1 cup extra-virgin olive oil
Salt and freshly ground pepper
8 hero rolls, split
2 tablespoons red wine vinegar
1/4 teaspoon dried oregano
4 medium zucchini (about 1/2 pound each), sliced 1/4 inch thick
3/4 pound fresh mozzarella, thinly sliced
2 large tomatoes, cored and thinly sliced
32 small basil leaves
How to Make It
In a food processor, pulse the olives with the garlic and lemon zest until the olives are finely chopped. Add 1/4 cup of the olive oil and season with salt and pepper. Spread the olivada on the cut sides of the rolls.
In a small bowl, whisk the vinegar with the oregano and 1/2 cup of the olive oil. Season the dressing with salt and pepper.
Preheat a grill pan. In a large bowl, toss the zucchini with the remaining 1/4 cup of olive oil and season with salt and pepper. Grill the zucchini slices over high heat for about 5 minutes, turning once, until tender and lightly charred.
Mound the zucchini onto the rolls and drizzle with a little of the dressing. Top with the mozzarella, tomatoes and basil and drizzle with more of the dressing. Close the subs and serve right away.
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