Fried Zucchini Sandwiches

Summer zucchini makes a great sandwich

Whether you grow it yourself or pick one up at the farmer’s market, summer zucchini is abundant and large. One of my favorite ways of eating this bounty is constructing sandwiches with mozzarella cheese and fresh summer tomatoes. The simple combination is surprisingly light.

Fried zucchini sandwiches are a great way use for big summer zucchini

I like to use New England style bulkie rolls as the sandwich bread. Bulkies are similar to New York style Kaiser rolls, but much softer. A true kaiser roll doesn’t work well in this recipe because the sandwich ingredients are fairly delicate. Softer texture enriched rolls are a good substitute, like brioche hamburger buns. English muffins or toasted rye bread will also work in a pinch.

RECIPE

Ingredients:

• Summer zucchini

• Tomato

• Mozzarella

• Bulkie Roll

• 2 eggs

• Panko breadcrumbs

• AP Flour

• Cooking oil

Instructions

1. Slice the zucchini into medallions about thickness of your thumb. Don’t slice your thumb.

2. Dredge in flour

3. Coat in egg mixture (beat eggs with salt, garlic powder or other seasonings, thin with light beer or soda water)

4. Dredge egg-coated zucchini in panko breadcrumbs

5. Gently fry until soft interior and crisper exterior

6. Slice tomato and mozzarella

7. Layer zucchini, cheese, and tomato on a bulkie roll (mayonnaise is a good condiment; so is sriracha mayo)

Pan fried zucchini should be soft in the middle, crispy on the outside. Gently fry the medallions, flipping once (ideal) or twice (less ideal but sometimes necessary). Watch out for hot spots in the pan.