May 5, 2004
Grilled Zucchini, Mushroom, and Teleggio Panino

This is a nice vegetarian sandwich that's a change from the avocado, sprouts, and red pepper veggie sandwiches many places offer. While those are good, it's nice to have a different "flavor" to choose from.

Grilled Zucchini, Mushroom, and Teleggio Panino

8 oz. taleggio cheese, sliced
3 zucchini (aka courgettes)
3 cups brown or white mushrooms
3 tablespoons pesto
2 cups arugula (aka rocket) or other salad green
1 tablespoon olive oil plus some for brushing zucchini
1 boule (round crusty loaf) - white-ish bread, about 8" across
3 cloves garlic
2 teaspoons dry sage
1 tablespoon butter

If you can't get the taleggio sliced, put it in the freezer for half an hour before you attempt to slice it yourself. Alternately you can grate the cheese after cooling it, but do cool it down. At room temperature it's sticky and difficult to work with.

I started with good bread from Chicago's Red Hen Bakery. Outside of Paris, this place makes the best bread I've ever had, and for heartier breads it may have even the Parisians beat.

Cut the top off the loaf, perhaps a third of the way down. Save the top. This will form a lid for your sandwich. Scoop out most of the soft interior crumb of the loaf. You should be left with something that looks like a bread bowl.

Thinly slice the zucchini lengthwise. Brush the slices on both sides with olive oil. Set aside for now.

Slice the mushrooms thickly. Mince the garlic. Heat a tablespoon of olive oil in a nonstick pan and toss the garlic in. Sautee the garlic for a half minute or so. Add the mushrooms and sage and butter into the pan. Sautee mushroom until they're tender. Take off the heat and drain, then set aside to cool.

Next, heat a cast iron grill pan (that you got from a very good friend as a present) until it's brutally hot. Lay the oiled zucchini slices on the pan and grill them until they are soft, perhaps just starting to brown, and have nice grill marks on each side.

Once you've grilled the zucchini, lay half the slices in the bottom of the boule. Top with half the pesto. Top with half the mushrooms. Top that with half the taleggio cheese. Top that with half the arugula. Repeat these layers with the second half of each ingredient. Push the lid down on the panino, wrap in plastic, and refrigerate overnight to let the flavors develop and meld.

Cut wedges out as sandwiches, and serve at a picnic in the park with lemonade and chips. The grilled flavor of the zucchini screams summer. If you want a more traditional Italian flavor, use oregano instead of sage.

Posted by Barrett in Maryland at May 5, 2004 9:55 AM | TrackBack Print-friendly version

Sounds delicious! And glad to hear you are getting some use out of that pan - isn't it fun?

Posted by Meg in Paris on May 5, 2004 at 10:28 AM

I love the pan. It's a little weird cleaning it with salt instead of water, but that's what they tell me to do.

Posted by Barrett on May 5, 2004 at 10:49 AM

Eventually, it gets to the point where you can just scrub it in hot water and the water will bead. I figure when you heat it to dry it you kill any remaining germs...

Posted by Meg in Paris on May 5, 2004 at 11:12 AM

Cleaning the pan with salt is my favorite part of cast iron. Well, that and the way it retains heat. It's probably not a bad idea to coat it with a thin layer of oil after each use to avoid rust.

Posted by Todd on May 5, 2004 at 12:52 PM

Don't get me wrong, it's very cool to use salt to clean. It just weirds me out a bit since I grew up in household that had only Morton iodized salt and that used those blue tubs at the rate of about one every eight months or so.

I can blow through a lot of kosher or rock salt cleaning the pan up. Sure, it's just 10 cents worth, but my cheap nature rebels.

I definitely oil the pan after cleaning each time. Which also feels wrong, but best practices must prevail.

Posted by Barrett on May 5, 2004 at 1:10 PM

That looks sooo good. Yummy.

Posted by FatMan Seoul on May 6, 2004 at 7:43 AM

Wow. Yum. Even the picture looks good. (This time)

Posted by Bryan on May 6, 2004 at 10:45 AM

Well, there's no need to exaggerate, Bryan...!


Posted by Meg in Paris on May 6, 2004 at 10:57 AM

Don't push it - I have many more pictures of Soupy Sales.

Posted by Barrett on May 6, 2004 at 1:48 PM

OK, Kids. Go and take the green paper pictures out of your Daddy's wallet and send them to: Uncle Barrett, c/o Too Many Chefs.

Posted by Bryan on May 6, 2004 at 10:45 PM

It is healthy, I shall come on your site more often, thank.

Posted by Hero on February 5, 2006 at 1:57 AM
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