Garlic Scape Pesto + Zucchini Sandwich

We're almost done using the last of our second CSA basket, this garlic scape pesto was the leftover from a recipe we made last week, but you can certainly make a fresh batch just for these sandwiches. This also used the green and yellow zucchinis we received in the basket, but it would be good with a variety of vegetables. This was really easy to make since we had the pesto in advance. Dave liked the smokey flavor from the adobo sauce, I thought all of the ingredients went really nicely together. The harissa paste added heat, the garlic scape pesto added a savoriness to meet the smoky flavor from the adobo zucchini and the mayo helped to temper all of those things and keep them manageable. 

Recipe inspired by Earthy Feast.


-4 small zucchini
-2 teaspoons of adobo sauce
-A splash of soy sauce
-A pinch of salt

To assemble:
-Your favorite bread (we used wheat rolls)
-Thinly sliced provolone cheese
-Harissa paste (we used mild)*
-Mayo or Miracle Whip*
-Garlic Scape Pesto (recipe here)*

*Use as much of each condiment as you would like. I used 2 tablespoons of harissa and Miracle Whip between the four sandwiches, and a tablespoon per sandwich of the garlic scape pesto.

More ways to use garlic scapes: Garlic Scape and Cherry Tomato Pasta; Garlic Scape and White Cheddar Biscuits; and Linguine with Garlic Scape Pesto & Peas.

To make the sandwiches: 

Preheat the oven to 350. Peel the squash/zucchini into a bowl using a vegetable peeler. You will want to try to get the slices as even as possible. Toss the zucchini with the adobo and soy sauce and then season with salt. Lay out the zucchini ribbons in an even layer on a baking sheet and roast for 12 minutes or until the edges are lightly browned.

Prepare each sandwich with harissa, zucchini ribbons, thinly sliced provolone, mayo, and the garlic scape pesto. We mixed the garlic scape pesto with the mayo, but if you'd prefer to layer them you can do that as well.



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