mozzarella tomato jam zucchini sandwhich

Updated at: Thu, 17 Aug 2023 02:45:25 GMT

Step 1

Preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice shallot. Finely dice tomato. Trim and slice zucchini into ¼-inchthick rounds. Peel and finely chop garlic. Halve ciabattas. In a small bowl, combine 3 TBSP ketchup with 1 tsp vinegar Toss potatoes on a baking sheet with a drizzle of olive oil, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. Roast until browned and tender, 20-25 minutes. While potatoes roast, heat a drizzle of olive oil in a large pan over medium heat. Add shallot and season with salt and pepper. Cook, stirring, until softened, 2-3 minutes. Add tomato, 1 TBSP vinegar (2 TBSP for 4 servings; be sure to measure), 2 TBSP water (4 TBSP for 4), and ½ tsp sugar (1 tsp for 4). Season with salt and pepper. Cook, stirring and breaking up tomato, until mixture is thickened and jammy, 4-5 minutes more. Turn off heat; transfer to a second small bowl. Wash out pan. Meanwhile, toss zucchini in a medium bowl with a drizzle of olive oil, remaining Italian Seasoning, salt, and pepper. Once tomato jam is done, heat a drizzle of olive oil in same pan over medium-high heat. Add zucchini in a single layer; cook until golden brown and just tender, 2-4 minutes per side. Turn off heat; transfer to a plate. Wipe out pan. While zucchini cooks, in a third small bowl, combine 2 TBSP mayonnaise (4 TBSP for 4 servings) with as much garlic as you like. Season with salt and pepper. Spread top cut sides of ciabattas with garlic mayo; spread bottom cut sides with tomato jam. Fill ciabattas with even layers of zucchini and cheese. Heat a drizzle of olive oil in pan used for zucchini over medium heat. Add sandwiches (for 4 servings, you may need to work in batches or use a second pan) and press down with a spatula or heavy-bottomed pan. Cook, pressing occasionally, until bread is toasted and cheese melts, 2-4 minutes per side.

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