The beauty of a Community Sponsored Agriculture (CSA) program is investing directly in a local farmer and reducing the stamps in your dinner’s passport. The beast of a CSA is being bombarded with vegetables you don’t love or simply don’t know how to use.
Use Up Your Excess Zucchini With This Grilled Zucchini Sandwich Recipe
In the case of zucchini, the challenge is an escalating process of wearing down your creativity. Just when you think, “How can I possibly use another squash?” a hefty pile appears in the wooden crate with your name on it. Rather than suffering the heat of baking yet another batch of zucchini bread, head outside and fire up the grill for these Grilled Zucchini Sandwiches. Find inspiration in the ease and power of spicy mayo, refreshing cilantro, and this easy, veggie version of a classic bánh mì (a Vietnamese style sandwich). Not to mention, as a bonus, you can use more radishes in the quick-pickle slaw. And that, my friends, is CSA success. But, in case you do not participate in a CSA program, simply head to your local farmers market and pick up their home-grown produce to freshen up your week.
Bánh Mì-Inspired Grilled Zucchini Sandwiches
Description
Not sure what to do with your excess zucchini? These sandwiches put them to use as a healthy and delicious lunch option.
Ingredients
- Baguette
- Good quality mayonnaise
- Hot sauce or Sriracha
- Grilled zucchini (seasoned with salt, pepper, and oil)
- Quick-pickled carrots, cucumbers, radishes, jalapeños
- Fresh cilantro
Instructions
- Mix the hot sauce and the mayo into one zinger of a creamy sauce (then commence using it on everything from oven-baked fries to burgers).
- Slather the creamy combo on the baguette, followed by the roasted zucchini, then the pickled veggies, and garnish liberally with fresh cilantro. (Remember to always be careful when handling and eating jalapeños.)
Recipe, Story, Styling, and Photography by Quelcy Kogel
Subscribe to TABLE Magazine‘s print edition.
