Sandwich, anyone? If you’ve never had a decadent sandwich, then this is it – Executive Chef Louis Lesch
Serves 2
Ingredients
1 fairly large panino
15g butter
25g of your favourite cream cheese
15g very fresh rocket
1 medium-sized zucchini
25ml olive oil
Flaked sea salt to taste
Freshly ground black pepper to taste
1 tbsp basil pesto
2 – 3 pitted green Olives
20g mozzarella, provolone, or pecorino cheese (whichever you prefer)
Method
Heat up a heavy-based skillet and drizzle with a bit of olive oil.
While you wait for the skillet to heat up, slice the zucchini lengthways into slices of between 5-7mm thick.
By now, your skillet should be searing hot! Place the slices of zucchini on the skillet, then drizzle with more olive oil, a good pinch of flaked sea salt and freshly ground black pepper. Work fast; this doesn’t take long at all.
Flip over your zucchini and do the other side. Again, drizzle with a bit of olive oil, a pinch of flaked sea salt and freshly ground black pepper. Make sure you get a good golden colour on both sides, then remove your zucchini from the skillet and keep aside.
Cut the panino in half, horizontally. Spread the butter on both halves and toast each half on that hot skillet until it gets a bit of that golden brown colour.
Once your panino is crisp and golden, remove it from the skillet and get ready to assemble. You can take the skillet off the heat now; you’re done with it.
Spread a generous helping of cream cheese on both halves of your panino. Lay down a good bed of fresh rocket.
Toss the grilled zucchini with the basil pesto and lay it on the rocket.
Tear the olives and plonk them all over the sandwich. Remember to do both halves. This is an open sandwich, after all.
Top with your choice of cheese. Make sure you have thin-ish slices of the cheese and add in a slightly judicious manner.
Sprinkle with Flaked Sea salt and freshly ground black pepper.
Feel free to drizzle a bit more olive oil over the sandwich (can you tell it’s my favourite?)
