Ingredients Jump to Instructions ↓

  1. 2 zucchini, thinly sliced lengthwise

  2. 2 yellow squash, thinly sliced lengthwise

  3. 2 vidalia onions, sliced 1/4-inch thick Salt and pepper, to taste

  4. 2 plum tomatoes, cut in half and roasted

  5. 1/2 cup olive oil

  6. 3 tablespoons balsamic vinegar Mayonnaise:

  7. 1 cup fresh basil leaves

  8. 1/4 cup extra virgin olive oil

  9. 1 cup mayonnaise

  10. 1 clove garlic, smashed

  11. 1/2 lemon, juiced Cheese: Oil for deep frying

  12. 1 pound Wisconsin BelGioioso Italico cheese, cut in

  13. 4 thick slices 1/4 cup all-purpose flour

  14. 2 large eggs, well beaten

  15. 1/2 cup dry bread crumbs

  16. 4 pieces ciabatta or other soft white roll, split

  17. 2 cups arugula, washed and dried

Instructions Jump to Ingredients ↑

  1. For Grilled Vegetables: Season squash and onions with salt and pepper. Grill until tender, turning once. Marinate grilled vegetables and tomatoes for 1 hour in mixture of olive oil and balsamic vinegar. For Mayonnaise: Mix basil and extra virgin olive oil in blender or food processor until finely chopped. Add mayonnaise, garlic and lemon juice; blend until smooth. Set aside. For Cheese: *Heat oil to 350°F (175°C). Coat cheese slices all over with flour. Then dip in egg and coat all over with bread crumbs. Deep fry each slice for 1 1/2 to 2 minutes or until coating is deep golden brown. Place on paper towel to drain. For Final Preparation: Generously spread cut sides of ciabatta with mayonnaise mixture. Place vegetables and arugula on bottom halves. Place a cheese slice over arugula, and place bread top over cheese.


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