Summer Squash Sandwiches with Pecorino Butter
- TOTAL TIME: 35 MIN
- SERVINGS: 6
- 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 frisée, torn into bite-size pieces
- Preheat the oven to 400°. In a bowl, stir the cheese into the butter and spread on one side of each slice of bread.
- In a medium bowl, combine the oil, lemon juice, garlic, olives and basil. In a food processor, pulse the zucchini until finely chopped. Fold the zucchini into the oil and lemon juice mixture and season with salt and pepper. Season the tomatoes with salt and pepper.
- Arrange the bread on 2 large baking sheets, buttered side up. Bake the bread for 4 minutes, or until lightly toasted.
- Set 6 slices of toast, buttered side up on a work surface. Top each with the frisée and the zucchini relish. Cover with another slice of bread, buttered side up and top with 2 slices of tomato and the remaining bread, buttered side down. Cut the sandwiches in half with a serrated knife and serve.
The fresh, floral notes of a Vermentino, a classic Sardinian grape, pair effortlessly with classic Sardinian ingredients like tomato, basil, olives and sheep's milk cheeseall key flavors in this decadent sandwich.