It isn’t usually {that a} vegetarian sandwich is the preferred merchandise at a sandwich store—normally that honor goes to one thing meaty. However that is not the case at The Cheese Retailer of Beverly Hills, the place La Zucca, their fried zucchini sandwich with lemony ricotta, almond-basil pesto, and artichoke tapenade, has a faithful following. With summer season comes an abundance of zucchini—it floods farmers’ markets and backyard beds alike. I might be hard-pressed to choose a favourite zucchini dish, however this sandwich is likely one of the most enjoyable, satisfying, and substantial shows of the vegetable I can consider. Take into account it proof that zucchini was meant for the highlight.

I’ve by no means really had it myself (I stay in New York and do not discover myself in LA all that always), however between the flood of rave opinions, influencer close-ups, and scroll-stopping snapshots of crisp but juicy zucchini sandwiched in between crusty bread, I could not cease desirous about it. Since I’ve no plans to go to LA anytime quickly, I spotted the one manner I used to be going to lastly eat it was to make it myself.

This, then, is my model of La Zucca, constructed on the info of the unique, however not meant to be a facsimile of it. It incorporates a crusty baguette slathered with lemon-infused ricotta, briny and daring lemon-artichoke tapenade, and a vibrant almond-basil pesto. The star of the present, although, is the mountain of super-crispy fried zucchini planks, stacked excessive for a very substantial sandwich. Each chew is a riot of textures and flavors—crunchy, creamy, tangy, savory, and wealthy.

Making three separate spreads may sound like plenty of work for a sandwich, but it surely’s completely price it for the layered, flavor-exploding payoff. That stated, for those who’re in a pinch, you possibly can simply substitute good-quality store-bought pesto and/or tapenade of your selecting. The sandwich will nonetheless ship.

Getting the Zucchini Proper

Since zucchini is the centerpiece of this sandwich, getting it proper issues. Meaning zucchini that is tender inside, crisp and golden outdoors, with breading that sticks and does not slide off.

I prefer to sq. off the zucchini only a bit earlier than slicing—nothing too exact, only a fast trim alongside the lengthy sides to offer flatter, extra even surfaces. You are not turning the zucchini into excellent blocks, simply making it simpler to chop straighter, extra uniform planks. The trim must be minimal and will be discarded.

You will discover the breading sticks higher to the zucchini flesh than to the pores and skin. Throughout testing, we agreed that this wasn’t an issue—even when some breading falls off the place the pores and skin is, the delicate distinction in texture made the sandwich extra fascinating to eat. However for those who’d reasonably have a completely even shell of crust, be at liberty to peel the zucchini earlier than slicing.

After slicing the zucchini planks, it helps to salt and drain them of extra water for about an hour. As soon as completely patted dry and breaded, the zucchini prepare dinner up extra crisply and have a extra concentrated taste, extra distinctly grassy and vegetal flavors than you in any other case usually get from such a light vegetable. It is a step I by no means skip when cooking zucchini.

As soon as the zucchini is breaded, I fry it in batches. Heating the oil to 350°F jumpstarts browning and provides the planks a deep golden crust. From there, I decrease the warmth to maintain the oil round 300°F. Dropping the zucchini to a decrease temperature permits it to prepare dinner by way of with out scorching the coating, leading to tender facilities and crisp, evenly browned exteriors that maintain up within the sandwich.

Two and a half kilos of zucchini provides you with not less than 24 planks—sufficient for 4 huge sandwiches or eight smaller ones. If you find yourself with additional planks, you possibly can merely use them for one thing else. I prefer to fry the surplus and move it across the desk as a snack.

Constructing the Pesto

To offset the richness of the fried zucchini, this sharp, savory pesto brings stability and distinction. Blanched almonds add a mild nuttiness, whereas a mixture of Parmigiano Reggiano and Pecorino Romano delivers salty, umami depth. Pulsing the elements in levels—beginning with the almonds, garlic, and salt, then including the cheese, then the basil—prevents the combination from turning dense. The olive oil will get stirred in by hand on the finish, which helps the pesto keep free and spoonable reasonably than emulsifying into one thing thick and pasty.

And as talked about above, for those who’re seeking to save time, be at liberty to make use of a high-quality store-bought pesto as an alternative.

A Unfold That Does not Maintain Again

La Zucca is proof that one daring sauce per sandwich is not at all times sufficient. This lemon–artichoke tapenade is briny, shiny, and unapologetically assertive—the right condiment to stability the wealthy, fried zucchini. Anchovies and capers deliver deep salinity and punch, whereas garlic and Dijon add a pointy chew. The marinated artichokes contribute tang and physique, and a beneficiant hit of lemon juice and zest lifts all the pieces with citrusy perfume.

It is loud, pungent, and completely unreserved. And similar to with the pesto, for those who’re wanting to avoid wasting time, as Ina Garten would put it, “store-bought is ok”—simply ensure that it is good high quality.

The Lemony Ricotta Layer

To stability out all of the daring, savory flavors from the pesto and tapenade, the creamy ricotta mellows all the pieces out with an understated richness. It is loaded with lemon juice and zest, making it deeply aromatic and shiny.

Placing It All Collectively

Meeting begins with a beneficiant layer of lemony ricotta on the underside half of every baguette, and pesto and tapenade slathered on the highest half. Then comes the zucchini: a hefty stack of the golden, crispy planks. It’s going to look dramatic at first—tall, teetering, and architecturally suspect—however don’t fret.

After a closing contact of flaky sea salt, urgent the tops and bottoms of the sandwich collectively units all the pieces in place with essentially the most satisfying crackling squish, because the zucchini juices ooze from the perimeters and the stack settles and condenses into itself. The recipe makes 4 huge sandwiches for a filling meal, or eight smaller ones for those who’re serving it as a part of a diffusion for a crowd.

For me, this has shortly turn out to be one in all my favourite summer season sandwiches—and I’ve a powerful feeling it’s going to turn out to be one in all yours, too.

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