This sandwich is similar to an eggplant panino, but uses zucchini which is slightly more juicy. There is a two part breading process which gives an extra crispiness and has a great meat-like texture.
For 4 sandwiches
- 2 zucchini, thinly sliced, lengthwise
- Sauteed onion
- Sauteed red pepper
- 1 avocado, sliced
- ½ onion, thinly sliced
- Tomato sauce
- Basil leaves
- Toasted bread
- Oil for frying
- I cup panko bread crumbs
- 1 cup flour
- 1 bowl cold water
Traditionally the zucchini would first be coated in milk, or soy milk, and I have found that this adds no favour, so water will also do the trick! Start by having three bowls infront of you: One with water, one with flour, and one with panko.
- Coat the zucchini in the flour first.
- Next, dip the zucchini in the water, this will create a sort of glue for the panko
- Finally dip the zucchini in panko.
- Heat the oil in a frying pan and fry both sides of the zucchini until golden brown. You can optionally bake the zucchini, but they may dry out. Remove from the heat and allow to cool for several minutes.
- Sautee sliced onion & red pepper.
- Spread one slice of toast with tahini, and the other with tomato sauce. Arrange lettuce, avocado, fresh basil, onion, red pepper, and zucchini on the bread and close the sandwich. Cut into halves or quarters and serve.
*Image courtesy Flickr creative commons.