Zucchini & Ricotta Sandwich

This is a focaccia sandwich with all the delicious Italian flavors, the liberal use of ricotta cheese that we all love.

• 2 medium zucchini, shredded
• 2 teaspoons salt
• 1 tablespoon olive oil
• 1 15-ounce container whole-milk ricotta cheese
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon grated lemon peel
• 4 5x4-inch pieces focaccia or ciabatta, halved horizontally
• 16 slices pastrami
• 2 large tomatoes, thinly sliced

METHOD

Mix zucchini and salt in medium bowl. Transfer to colander and set over bowl. Let stand 15 minutes to drain liquid from zucchini. Rinse and drain zucchini. Squeeze zucchini to remove liquid.

Heat oil in large skillet over medium heat. Add zucchini and sauté 2 minutes. Cool slightly. Add ricotta, Parmesan and lemon peel to zucchini. Stir to blend.

Season to taste with salt and pepper.

Arrange focaccia pieces cut side up on baking sheet and broil focaccia just until lightly toasted. Spread ricotta mixture generously over 8 focaccia pieces. Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.

Top 4 focaccia pieces with tomato slices, then with 4 pastrami slices, dividing equally. Sprinkle with salt and pepper. Cover with remaining 4 focaccia pieces, ricotta-mixture side down. Cut sandwiches diagonally in half and serve.

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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