The ultimate summer beach sandwich with romesco is the best to make on a hot summer day!
The Deets
Meet your next favorite lunch: Romesco zucchini sandwich with burrata and mortadella. The Romesco spread is truly the star of this sandwich, giving it a rich and savory flavor that makes it so tasty. Romesco is a tomato-based sauce originating from Valls, province of Tarragona, in Catalonia, Spain. The fishermen in this area made this sauce to be eaten with fish.
This recipe yields an extra amount of the delicious spread to keep some on hand for various other dishes. It pairs wonderfully with eggs, toast, and fish (or really any protein!). Make sure to save this recipe for your next beach day or any occasion when you want to elevate your meals with a versatile and flavorful condiment! To make the romesco sauce is pretty simple. You’ll need a red pepper, cherry tomatoes, garlic, sliced white bread, almonds, olive oil, champagne vinegar, and of course some sea salt and pepper! Leave a comment if you make this and let me know what you think. If you enjoyed this sandwich, be sure to check out all of my other receipes here!
Romesco zucchini sandwich with burrata and mortadella
Ingredients
The romesco sauce:
- 1 Red pepper (romano if you have it, but bell works in a pinch)
- Sweet cherry tomatoes
- 2 Garlic cloves
- 1/2 Slice of toasted sliced white bread
- Small handful of blanched almonds or hazelnuts
- A glug of good olive oil
- A drizzle of sherry or champagne vinegar
- Sea salt
- Pepper
The zucchini:
- 1 Zucchini
- Zest of half a lemon + a squeeze of juice
- 1 Garlic clove
- A splash of white wine
- Sea salt
- Pepper
- Olive oil
The rest:
- Ciabatta roll
- Burrata
- Mortadella
- Lots of basil
Instructions
- Preheat oven to 400. Add pepper, cherry tomatoes and garlic to an oven safe pan and drizzle with olive oil, salt and pepper. Cook for about 20 min, or until tender and the skin can be peeled (check and move around halfway through cooking). Remove and let cool while you prep everything else.
- Add olive oil to a pan and thinly slice zucchini. Add to a hot skillet with lemon zest, splash of wine, salt and pepper. Let the wine cook off and the zucchini are tender but not falling apart.
- When the pepper, tomato and garlic is cool enough to touch, peel the skin, remove the seeds, and add to a blender (or mortar and pestle) along with the pepper oil from the pan, vinegar and olive oil. Blend and season to taste.
- Toast ciabatta roll and add romesco sauce, burrata, zucchini, mortadella and lots of fresh basil. Slice and enjoy!
