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Tuesday, April 12, 2016

Crispy Zucchini Grilled Cheese with Dijon Horseradish Aioli

I love fried zucchini as a summertime treat and wouldn't have thought to incorporate it on a grilled cheese sandwich. I really enjoy this creative spin on a classic.

Recipe from How Sweet Eats

Ingredients:
-4 slices whole grain bread
-1 small zucchini, sliced into 1/4-inch rounds
-1 large egg + 1 large egg white
-3/4 cup panko bread crumbs
-1/3 cup seasoned fine bread crumbs
-1/4 cup flour
-1/4 cup finely grated parmesan cheese
-1/2 teaspoon salt
-1/2 teaspoon pepper
-1/2 teaspoon garlic powder
-2 tablespoons olive oil
-6 ounces freshly grated cheddar cheese
-softened butter for spreading

Aioli
-1 1/2 tablespoons dijon mustard
-1 large egg yolk
-2 teaspoons fresh lemon juice
-1/2 cup olive oil
-2 tablespoons whole grain mustard
-1 1/2 tablespoons prepared horseradish
-a pinch of salt + pepper


First make the, aioli by whisking together dijon mustard, egg yolk and lemon juice in a large bowl until combined. Slowly stream in olive oil while continuously whisking until the mixture emulsifies and comes together completely. Whisk in whole grain mustard and horseradish, then taste and season with a little salt and pepper as desired. Set aside.

In a bowl, whisk together the egg and egg white. In another bowl, whisk together the panko, breadcrumbs, flour, parmesan, salt, pepper and garlic powder. Heat a large skillet over medium heat and add olive oil. Dip each zucchini slice in the egg mixture to coat, then dredge through the breadcrumbs, pressing gently to adhere. Place in the skillet and cook until golden - about 2 minutes per side. When finished, remove the slices and let drain on a paper towel. Season with a pinch of salt.

Spread one side of each bread slice with softened butter. Heat a skillet over medium heat and place bread buttered-side down, then top with a spoonful of aioli, a handful of grated cheese, a few zucchini slices, more cheese, more aioli, and the second slice of bread, this time buttered-side up.

Cook until cheese is melted and both sides are golden brown - at least 5 minutes per side. Lower the heat if the bread gets too brown. Serve immediately and dip any extra zucchini slices in the leftover aioli!





  


I thought this was really tasty, Dave did some of the prep work, so I wasn't expecting the zucchini to be cut quite so thick. It did taste good overall, but a thinner zucchini would have been nice on the sandwich and would have added a different texture. The dijon horseradish aioli added a nice zing and I'll be using the sauce recipe again to serve alongside fried zucchini pieces in the summer.

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