French Summer Sandwiches with Zucchini and Olive Tapenade

French Summer Sandwiches with Zucchini and Olive Tapenade is a delightful and refreshing option for a light summer meal. This recipe takes the classic combination of pesto, tomato, and mozzarella found in traditional sandwiches and gives it a creative twist. By focusing on fresh summer vegetables and flavorful tapenade, this sandwich becomes a nuanced yet straightforward option that celebrates the best of the season. Roasted zucchini adds a caramelized touch to the sandwich, while the quick and easy olive tapenade brings a burst of flavor to complement the creamy goat cheese. Topped with a mix of mesclun and mint, these French Summer Sandwiches are a delightful way to enjoy the bounty of summer produce.

SERVES 4

INGREDIENTS:

• 2 zucchini, cut in half crosswise, then sliced lengthwise into ¼-inch-thick planks
• 5 tablespoons extra-virgin olive oil
• Salt and pepper
• 10 pitted green olives
• 1 tablespoon minced shallot
• 1 tablespoon lemon juice
• 1 small garlic clove, minced
• 1 teaspoon capers, drained
• 1½ ounces (1½ cups) mesclun
• ⅓ cup minced fresh mint
• 4 ounces goat cheese, softened
• 1 (24-inch) baguette, cut crosswise into 4 equal lengths and sliced in half lengthwise

INSTRUCTIONS:

1. ROAST THE ZUCCHINI: Preheat the oven to 425 degrees Fahrenheit. Toss the zucchini with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of pepper. Spread the zucchini in a single layer on an aluminum foil-lined rimmed baking sheet. Roast until the zucchini becomes spotty brown on both sides, about 15 minutes, flipping halfway through baking.
2. MAKE THE OLIVE TAPENADE: In a food processor, pulse the green olives, 2 tablespoons of olive oil, minced shallot, 1 teaspoon of lemon juice, minced garlic, and capers until a slightly chunky paste forms, approximately 10 pulses. Be cautious not to overprocess the mixture.
3. TOSSED MESCLUN AND MINT: In a medium bowl, whisk together the remaining 1 tablespoon of olive oil and 2 teaspoons of lemon juice. Add the mesclun and minced fresh mint, tossing to coat the greens evenly. Season with salt and pepper to taste.
4. ASSEMBLE THE SANDWICHES: Evenly spread the softened goat cheese on the cut sides of each baguette. Assemble the sandwiches by layering the ingredients as follows between the prepared baguettes: olive tapenade, roasted zucchini, and mesclun-mint mixture. Gently press the sandwiches to set the ingredients.
5. SERVE AND ENJOY: French Summer Sandwiches with Zucchini and Olive Tapenade are ready to be served! These delightful sandwiches offer a perfect blend of flavors and textures, making them an ideal choice for a satisfying summer meal.

VARIATION:

French Summer Sandwiches with Roasted Tomatoes and Olive Tapenade can be created by substituting 4 plum tomatoes, cored and halved lengthwise, for the zucchini, and using basil instead of mint. This alternative version brings a different flavor profile while still maintaining the essence of the original recipe.

TIPS:

• Thinly Slice the Zucchini: For even roasting and a tender texture, slice the zucchini lengthwise into thin, ¼-inch-thick planks. This will ensure that the zucchini cooks evenly and develops a slightly caramelized finish.
• Choose Fresh and Fruity Olives: Select pitted green olives with a fruity flavor profile for the olive tapenade. Their taste will balance well with the other ingredients and add a delightful tanginess to the sandwich.
• Use Creamy Goat Cheese: Opt for softened goat cheese to spread over the baguette. Its creaminess pairs perfectly with the zucchini and olive tapenade, adding richness to the sandwich.
• Freshen It Up with Mesclun and Mint: Toss mesclun and minced fresh mint in a mixture of oil and lemon juice to add a vibrant and refreshing element to the sandwich.
• Choose the Right Baguette: Look for a high-quality, 24-inch baguette with a crusty exterior and a soft interior. Slicing it into four equal lengths and then halving them lengthwise will create a perfect vessel for assembling the sandwiches.