I’m kind of obsessed with this sandwich. I made it for dinner Tuesday night, and then had it again for lunch Wednesday, Thursday and Friday.
It’s good, ya’ll. Even if you’re not a big fan of squash, you might like it this way. Besides, what else are you going to do with all the extra squash your neighbor keeps giving you?
I made a video how-to of this last year, which I’ll post at the end. But if you prefer the drool-worthy picture step-by-step, here you go.
You’ll need: squash or zucchini, olive oil or balsamic vinaigrette, pesto, basil and real mozzarella (the kind that comes in a ball).
1. Preheat oven to 350.
2. Cut your squash (and/or zucchini) into rounds that about as thick as a quarter.
(PS, that’s my cute sister in my kitchen!)
3. Lay the squash coins out flat on a cooking sheet.
4. Drizzle with olive oil or… even better the balsamic vinegar recipe I gave you in my previous post! Sprinkle with Mrs. Dash’s, or Italian Seasoning or good ol’ salt n pepper.
5. Roast the coins in the oven at 350 for 20 minutes. Check them half way through, and flip ‘em over.
6. Meanwhile, spread about 2 tsp of pesto on a slice of bread.
7. Lay two thin slices of mozzrella (abt 1 oz) on the bread. Sprinkle a little pepper on, and microwave for 10 seconds just to get it a little melty. This is about where you should be dying from the delicious aroma of pesto + melted cheese.
8. Cover the mozz with basil. I really don’t believe in too much basil, but use your own discretion.
9. Once the squash is cooked, add it as the “meat” of your sandwich.
10. Devour. Repeat for the next four days in a row.
Okay, if that wasn’t good enough for you, you can watch me make it here. This is a lower-calorie version with a few swaps, but the steps are still the same.