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Grilled Italico® Cheese-Vegetable Sandwich

Servings: 4


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 bread crumbs
4 pieces ciabatta or other soft white roll, split
2 cups arugula, washed and dried

Cooking Directions:

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. 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.

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.

Note: *You can omit frying of cheese and just use as is on sandwich.

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