Over the weekend, as always, I planned our menu for the coming week. I always try to include a good variety of foods and so, as usual, it includes food from several different cuisines. Only after grocery shopping and writing everything up on our menu board did I realize that it is essentially a week straight of sandwiches. Sure, sometimes the bread is naan or pita, but it’s all variations on one common theme.
If you follow me on Instagram, you know I was recently in NYC for a (way too short) girls’ weekend where our main goal was to eat as much fantastic food as possible during our two days there. I’ve been a Bouchon fanatic for a while but Josie and Tara had never been so that was one place we agreed not to miss. We went for lunch and Josie and I both ordered the roasted zucchini sandwich. Such a simple concept and simple preparation with an outstanding result. I wasn’t sure what to expect but it definitely wowed me. I loved it so much that when planning this week’s menu, it was a no brainer – zucchini sandwiches, done deal. I made this last night and here you are seeing it today. This should tell you something. I never do this. Some recipes, even great ones, languish in draft status for weeks before they make the big time. This may not sound all that interesting but trust me, it’s worthy of your attention. The subtle but fresh flavors of this meal work so well together and make this a great option for a light lunch or dinner. We all loved it and I know we’ll be enjoying it again and again in the coming months.