This Viral Sandwich Regarded So Good, We Needed to Recreate It

It isn’t typically {that a} vegetarian sandwich is the most well-liked merchandise at a sandwich store—normally that honor goes to one thing meaty. However that is not the case at The Cheese Retailer of Beverly Hills, the place La Zucca, their fried zucchini sandwich with lemony ricotta, almond-basil pesto, and artichoke tapenade, has a loyal following. With summer time comes an abundance of zucchini—it floods farmers’ markets and backyard beds alike. I would be hard-pressed to choose a favourite zucchini dish, however this sandwich is without doubt one of the most enjoyable, satisfying, and substantial displays of the vegetable I can consider. Think about it proof that zucchini was meant for the highlight.

I’ve by no means really had it myself (I dwell in New York and do not discover myself in LA all that always), however between the flood of rave evaluations, influencer close-ups, and scroll-stopping snapshots of crisp but juicy zucchini sandwiched in between crusty bread, I could not cease occupied with it. Since I’ve no plans to go to LA anytime quickly, I spotted the one method I used to be going to lastly eat it was to make it myself.

This, then, is my model of La Zucca, constructed on the info of the unique, however not meant to be a facsimile of it. It incorporates a crusty baguette slathered with lemon-infused ricotta, briny and daring lemon-artichoke tapenade, and a vibrant almond-basil pesto. The star of the present, although, is the mountain of super-crispy fried zucchini planks, stacked excessive for a really substantial sandwich. Each chunk is a riot of textures and flavors—crunchy, creamy, tangy, savory, and wealthy.

Making three separate spreads may sound like quite a lot of work for a sandwich, however it’s completely value it for the layered, flavor-exploding payoff. That mentioned, should you’re in a pinch, you’ll be able to simply substitute good-quality store-bought pesto and/or tapenade of your selecting. The sandwich will nonetheless ship.

Getting the Zucchini Proper

Since zucchini is the centerpiece of this sandwich, getting it proper issues. Which means zucchini that is tender inside, crisp and golden exterior, with breading that sticks and does not slide off.

I wish to sq. off the zucchini only a bit earlier than slicing—nothing too exact, only a fast trim alongside the lengthy sides to present flatter, extra even surfaces. You are not turning the zucchini into excellent blocks, simply making it simpler to chop straighter, extra uniform planks. The trim ought to be minimal and might be discarded.

You will discover the breading sticks higher to the zucchini flesh than to the pores and skin. Throughout testing, we agreed that this wasn’t an issue—even when some breading falls off the place the pores and skin is, the delicate distinction in texture made the sandwich extra attention-grabbing to eat. However should you’d relatively have a completely even shell of crust, be happy to peel the zucchini earlier than slicing.

After slicing the zucchini planks, it helps to salt and drain them of extra water for about an hour. As soon as totally patted dry and breaded, the zucchini cook dinner up extra crisply and have a extra concentrated taste, extra distinctly grassy and vegetal flavors than you in any other case usually get from such a light vegetable. It is a step I by no means skip when cooking zucchini.

As soon as the zucchini is breaded, I fry it in batches. Heating the oil to 350°F jumpstarts browning and provides the planks a deep golden crust. From there, I decrease the warmth to maintain the oil round 300°F. Dropping the zucchini to a decrease temperature permits it to cook dinner by means of with out scorching the coating, leading to tender facilities and crisp, evenly browned exteriors that maintain up within the sandwich.

Two and a half kilos of zucchini offers you at the very least 24 planks—sufficient for 4 massive sandwiches or eight smaller ones. If you find yourself with additional planks, you’ll be able to merely use them for one thing else. I wish to fry the surplus and go it across the desk as a snack.

Constructing the Pesto

To offset the richness of the fried zucchini, this sharp, savory pesto brings steadiness and distinction. Blanched almonds add a delicate nuttiness, whereas a mixture of Parmigiano Reggiano and Pecorino Romano delivers salty, umami depth. Pulsing the elements in levels—beginning with the almonds, garlic, and salt, then including the cheese, then the basil—prevents the combination from turning dense. The olive oil will get stirred in by hand on the finish, which helps the pesto keep unfastened and spoonable relatively than emulsifying into one thing thick and pasty.

And as talked about above, should you’re trying to save time, be happy to make use of a high-quality store-bought pesto as an alternative.

A Unfold That Would not Maintain Again

La Zucca is proof that one daring sauce per sandwich is not all the time sufficient. This lemon–artichoke tapenade is briny, shiny, and unapologetically assertive—the proper condiment to steadiness the wealthy, fried zucchini. Anchovies and capers convey deep salinity and punch, whereas garlic and Dijon add a pointy chunk. The marinated artichokes contribute tang and physique, and a beneficiant hit of lemon juice and zest lifts all the things with citrusy perfume.

It is loud, pungent, and completely unreserved. And identical to with the pesto, should you’re trying to avoid wasting time, as Ina Garten would put it, “store-bought is okay”—simply be certain it is good high quality.

The Lemony Ricotta Layer

To steadiness out all of the daring, savory flavors from the pesto and tapenade, the creamy ricotta mellows all the things out with an understated richness. It is loaded with lemon juice and zest, making it deeply aromatic and shiny.

Placing It All Collectively

Meeting begins with a beneficiant layer of lemony ricotta on the underside half of every baguette, and pesto and tapenade slathered on the highest half. Then comes the zucchini: a hefty stack of the golden, crispy planks. It’s going to look dramatic at first—tall, teetering, and architecturally suspect—however don’t fret.

After a closing contact of flaky sea salt, urgent the tops and bottoms of the sandwich collectively units all the things in place with probably the most satisfying crackling squish, because the zucchini juices ooze from the perimeters and the stack settles and condenses into itself. The recipe makes 4 massive sandwiches for a filling meal, or eight smaller ones should you’re serving it as a part of a selection for a crowd.

For me, this has rapidly turn into one in every of my favourite summer time sandwiches—and I’ve a powerful feeling it’s going to turn into one in every of yours, too.

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