Name: Summer Squash Sandwiches with Pecorino Butter
Yield: 6
Ingredients: c. freshly grated pecorino cheese -; 1 stick (4 ounces) unsalted butter -; One 1-pound round or oval loaf of semolina or Italian bread -; 1 1/2 tbsp. extra-virgin olive oil -; 1 tbsp. fresh lemon juice -; 1 garlic clove -; 1/4 c. Gaeta olives -; 1/4 c. chopped basil -; 1 medium zucchini -; Salt and freshly ground pepper -; 3 medium tomatoes -; 1/2 small head of frisée -

Summer Squash Sandwiches with Pecorino Butter

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Ingredients for - Summer Squash Sandwiches with Pecorino Butter

1. c. freshly grated pecorino cheese -

2. 1 stick (4 ounces) unsalted butter -

3. One 1-pound round or oval loaf of semolina or Italian bread -

4. 1 1/2 tbsp. extra-virgin olive oil -

5. 1 tbsp. fresh lemon juice -

6. 1 garlic clove -

7. 1/4 c. Gaeta olives -

8. 1/4 c. chopped basil -

9. 1 medium zucchini -

10. Salt and freshly ground pepper -

11. 3 medium tomatoes -

12. 1/2 small head of frisée -

How to cook deliciously - Summer Squash Sandwiches with Pecorino Butter

1. Stage

Preheat the oven to 400°F. In a bowl, stir the cheese into the butter and spread on one side of each slice of bread.

2. Stage

In a medium bowl, combine the oil, lemon juice, garlic, olives and basil. In a food processor, pulse the zucchini until finely chopped. Fold the zucchini into the oil and lemon juice mixture and season with salt and pepper. Season the tomatoes with salt and pepper.

3. Stage

Arrange the bread on 2 large baking sheets, buttered side up. Bake the bread for 4 minutes, or until lightly toasted.

4. Stage

Set 6 slices of toast, buttered side up on a work surface. Top each with the frisée and the zucchini relish. Cover with another slice of bread, buttered side up and top with 2 slices of tomato and the remaining bread, buttered side down. Cut the sandwiches in half with a serrated knife and serve.

5. Stage

Wine Recommendation: The fresh, floral notes of a Vermentino, a classic Sardinian grape, pair effortlessly with classic Sardinian ingredients like tomato, basil, olives and sheep's milk cheese-all key flavors in this decadent sandwich. Try the 2003 Canayli Vermentino di Gallura from Cantina di Gallura.