French Summer Sandwiches with Zucchini

INGREDIENTS

• 2 zucchini, cut in half crosswise, then sliced lengthwise into ¼-inch-thick planks

• 3 tablespoons olive oil

• Salt and pepper

• 1 ½ ounces (1½ cups) mesclun

• 2 teaspoons lemon juice

• 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

DIY Olive Tapenade, or use a premade one:

• 10 pitted green olives

• 2 tablespoons olive oil

• 1 tablespoon minced shallot

• 1 teaspoon lemon juice

• 1 small garlic clove, minced

• 1 teaspoon capers, drained

Directions:

1. Adjust oven rack to middle position and heat oven to 425 degrees. Toss zucchini with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper, then spread in single layer on aluminum foil–lined rimmed baking sheet. Bake until zucchini are spotty brown on both sides, about 15 minutes, flipping halfway through baking.

2. Meanwhile, if you’re making your own tapenade - pulse olives, 2 tablespoons oil, shallot, 1 teaspoon lemon juice, garlic, and capers in food processor until mixture forms slightly chunky paste, about 10 pulses (do not overprocess).

3. Whisk remaining 1 tablespoon oil and remaining 2 teaspoons lemon juice together in medium bowl. Add mesclun and mint and toss to coat. Season with salt and pepper to taste.

4. Spread goat cheese evenly over cut sides of each baguette. Assemble 4 sandwiches by layering ingredients as follows between prepared baguettes: olive tapenade, zucchini, and mesclun mixture. Press gently on sandwiches to set. Serve.

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Recipe Source: America’s Test Kitchen