Grilled Italian-Cheese-Vegetable Sandwich
This Italian-style sandwich, layered with grilled veggies and deep-fried breaded cheese, is a super hero of a hoagie by any standard. Recipe by Chef Michael Smith.
2 zucchini, thinly sliced lengthwise
2 yellow squash, thinly sliced lengthwise
2 Vidalia onions, sliced 1/4-inch thick
Salt and ground black pepper, to taste
2 plum tomatoes, cut in half and roasted
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 cup fresh basil leaves
1/4 cup extra virgin olive oil
1 cup mayonnaise
1 clove garlic, smashed
1/2 lemon, juiced
Oil for deep frying
1 pound Wisconsin Mozzarella or Provolone cheese, cut in 4 thick slices
1/4 cup all-purpose flour
2 large eggs, well beaten
1/2 cup dry bread crumbs
4 pieces ciabatta or other soft white roll, split
2 cups arugula, washed and dried
- For Grilled Vegetables: Season squash and onions with salt and pepper. Grill until tender, turning once. Marinate grilled vegetables and tomatoes for 1 hour in mixture of olive oil and balsamic vinegar.
- For Mayonnaise: Mix basil and extra virgin olive oil in blender or food processor until finely chopped. Add mayonnaise, garlic and lemon juice; blend until smooth. Set aside.
- For Cheese: *Heat oil to 350°F (175°C). Coat cheese slices all over with flour. Then dip in egg and coat all over with bread crumbs. Deep fry each slice for 1 1/2 to 2 minutes or until coating is deep golden brown. Place on paper towel to drain.
- For Final Preparation: Generously spread cut sides of ciabatta with mayonnaise mixture. Place vegetables and arugula on bottom halves. Place a cheese slice over arugula, and place bread top over cheese.
Makes 4 servings.
*You can omit breading and frying cheese and simply use as is on sandwiches.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.