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.