Zucchini & Ricotta Sandwiches

with Butter Lettuce & Cucumber Salad

Serves 2 · 30–40 minutes

vegetarian, sandwiches

Ingredients

• 2 small baguettes
• 1 head butter lettuce
• 1 clove garlic
• 1½ tsps Calabrian chile paste
• ½ cup part-skim ricotta cheese
• ¼ cup grated parmesan cheese
• 1 zucchini
• 1 Persian cucumber
• 1 oz sliced roasted red peppers
• 1 oz pitted niçoise olives
• 1 Tbsp rice vinegar
• 1 Tbsp Italian seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

Also: olive oil, salt, pepper

Steps

1. Prepare the ingredients & make the Italian dressing

   • Wash and dry the fresh produce.
   • Cut off and discard the root end of the lettuce; roughly chop the leaves. Halve the cucumber lengthwise, then thinly slice crosswise. Combine in a large bowl.
   • Cut the zucchini into 1/2-inch-thick rounds.
   • Halve the baguettes.
   • Peel 1 clove of garlic.
   • Roughly chop the peppers.
   • Roughly chop the olives.
   • In a bowl, combine the ricotta, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.
   • In a separate bowl, whisk together the vinegar, half the Italian seasoning (you will have extra), half the parmesan, and 1 tablespoon of olive oil.

2. Brown the zucchini

   • In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot.
   • Add the zucchini rounds in an even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until browned.
   • Transfer to a plate. Wipe out the pan.

3. Toast the baguettes

   • In the same pan, heat 1 tablespoon of olive oil on medium until hot.
   • Add the halved baguettes, cut side down. Cook 4 to 6 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping).
   • Transfer to a work surface. Carefully rub the cut sides with the peeled garlic clove, then discard the clove. Season with salt and pepper.

4. Assemble the sandwiches

   • Assemble the sandwiches using the toasted baguettes, spicy ricotta, browned zucchini, chopped peppers, and chopped olives.

5. Make the salad & serve your dish

   • To the bowl of prepared lettuce and cucumber, add enough of the Italian dressing to coat (you may have extra); season with salt and pepper. Toss to coat.
   • Serve the sandwiches with the salad on the side. Garnish the salad with the remaining parmesan.