Grilled Summer Squash Sandwich
It's grilling season and I love using the gas grill outside to keep the house cool. For big BBQ flavor, I still invest the time into mesquite on my Weber Kettle, but for the simple stuff - I can still get smokey flavor by dropping a few wood chips on the gas grill.
Here's an easy one for lunch.
Ingredients:
2 medium sized yellow summer crookneck squash cut lengthwise in 1/8 inch thick strips
1/2 red bell pepper sliced in 1/2 inch strips
2 T Olive Oil
Salt and pepper
1 T Sun dried tomato tapenade
2 T ricotta cheese or plain yogurt (if you prefer a little more tartness)
Fig Jam
Arugula (rinsed and dried)
2 T Parmigiano Reggiano shredded (optional)
4 slices fresh bread
Instructions:
Coat the squash and red pepper slices in olive oil. Lay on a vegetable grill pan or basket. Sprinkle with salt and pepper.
On a hot grill - place the vegetable grill pan. Cover for 4 minutes. Check for grill marks on the bottom of the squash. If there are - flip each slice. If not, give it another 2-3 minutes.
Check for doneness after another 3 minutes. Remove from grill and set aside.
In a small bowl, mix the sun dried tomato tapenade and the ricotta.
Slather one side of bread with the sun dried tomato mixture. On the other slice, cover with fig jam.
Lay the squash and red pepper on one side of the bread. Cover with a pinch of arugula and a pinch of shredded Parmigiano Reggiano.
Put the second layer of bread on top, slice (or not depending on the size of the bread) and bon appétit!
Shop the Recipe
The specialty ingredients that make this sandwich shine are all available in our store:
- Sun Dried Tomato Tapenade — the savory, umami-rich spread that anchors the sandwich
- Fig Jam — sweet contrast that balances the smoky grilled vegetables
- Picual Extra Virgin Olive Oil — for coating and grilling with clean, peppery flavor
