French Summer Sandwiches with Zucchini and Olive Tapenade
Roasted zucchini and punchy tapenade on crusty baguette
Why This Recipe Works
Roasting the zucchini transforms its texture from watery to caramelized and tender, providing a substantial base that won't slide out of the bread. This sandwich balances rich, creamy goat cheese with a briny green olive tapenade and fresh mint for a bright finish.
Instructions
Adjust the oven rack to the middle position and heat the oven to 450 degrees. Toss the zucchini with oil, salt, and pepper on a rimmed baking sheet. Roast until the planks are tender and caramelized, about 15 to 20 minutes, flipping the zucchini halfway through to ensure even browning.
Pulse the olives, shallot, lemon juice, garlic, and capers in a food processor until finely chopped. With the motor running, slowly pour in the oil and process until the mixture forms a coarse, spreadable paste.
Whisk the remaining oil and lemon juice in a large bowl. Add the mesclun and mint, then toss gently to coat the leaves evenly.
Spread the goat cheese over the bottom halves of the baguette pieces. Layer on the tapenade followed by the roasted zucchini and the dressed greens. Press the top halves of the bread on firmly and serve while the zucchini is still warm and the baguette is crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Zucchini and tapenade can be refrigerated separately for up to 2 days, but the sandwich should be assembled just before serving to prevent the baguette from becoming soggy.
