Parm-Crusted Zucchini & Halloumi Sandos
with Pesto, Tomato & Mixed Greens
- Milk
- Wheat
- Soy
Sandwich with a side of salad? Sign us up! Golden panko-Parmesan-crusted zucchini, seared grilling cheese, fresh tomato slices, and balsamic mixed greens are tucked into toasted ciabatta with a swipe of pesto for the ultimate Mediterranean-style sandwich. Serve with the rest of that mixed greens salad to round out the meal.
Ingredients
4 tablespoon
Pesto
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Zucchini
6 ounce
Grilling Cheese
(Contains: Milk)
4 ounce
Mixed Greens
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Tomato
5 teaspoon
Balsamic Glaze
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
2 unit
Cooking Spray
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Trim and halve zucchini crosswise; slice lengthwise into ¼-inch planks. Slice grilling cheese in half crosswise (so you end up with two thinner planks; four planks for 4 servings). Thinly slice tomato.
-
In a small bowl, combine panko, Parmesan, a drizzle of olive oil, salt, and pepper. TIP: If mixture isn’t sticking together, add another drizzle of olive oil.
-
Coat a baking sheet with nonstick cooking spray and arrange zucchini planks on sheet. Mound panko mixture atop each plank, pressing to adhere. TIP: Take your time to ensure panko mixture is on zucchini, not the tray!
-
Roast on top rack until zucchini is tender and panko is golden brown and crispy, 15-18 minutes.
-
When zucchini has 8 minutes remaining, heat a drizzle of oil in a large pan over medium-high heat. Add grilling cheese and sear until golden brown, 2-3 minutes per side.
-
In a medium bowl, toss mixed greens with balsamic glaze, salt, and pepper (add a drizzle of olive oil too if you like!).
-
Halve and toast ciabattas.
-
Spread cut sides of ciabattas with pesto. Fill with a small handful of salad, grilling cheese, zucchini, and tomato.
-
Halve sandos and divide between plates. Serve with remaining salad on the side. TIP: Enjoy any extra zucchini and tomato on top of salad!
