This was something new we tried and then altered to fit our needs. We were surprised at how well it sold, and we can never make enough. It’s easy and healthy.
4 tbsp. basil or Italian paste
2 cups low-fat mayonnaise
4 medium zucchini, trimmed and cut lengthwise into 6 slices each
4 tsp. olive oil
3 cloves garlic, minced
1 tsp. kosher salt
4 baguettes, spilt
4 cups arugula
4 tomatoes, thinly sliced
24 oz. mozzarella
- For sauce: Blend ingredients and spread 1/4 cup on each side of baguette.
- For baguettes: Heat a large pan over medium-high heat. Place zucchini in shallow dish, add 4 teaspoons oil and all of garlic; toss to coat. Arrange zucchini in pan; cook 2 minutes per side. Cut each zucchini piece in half and return to shallow dish; sprinkle with salt and pepper.
- Top rolls with sauce, zucchini, arugula, tomato and mozzarella. Wrap rolls in foil and place in oven to melt cheese, then cut into 4-5 pieces and serve.
Yield: 16-20 servings