2 zucchini, thinly sliced lengthwise
2 yellow squash, thinly sliced lengthwise
2 vidalia onions, sliced 1/4-inch thick
Salt and 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 Italico® Cheese, cut in 4 thick slices
1/4 cup flour
2 eggs, well beaten
1/2 cup dry breadcrumbs
4 pieces ciabatta or other soft white roll, split
2 cups arugula, washed and dried
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.
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.
*Heat oil to 350°F. 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.
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.
Note: *You can omit frying of cheese and just use as is on sandwich.