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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 5 |
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Directions: Preheat the oven to 400 degrees.
Allow the butter to come to room temperature so that it is easily spreadable.
Peel the zucchini and cut each in half around the circumference. Slice each half length-wise into 1/8 inch thick slices. You should end up with a bunch of messy little rectangle shapes.
On a broiling pan (If you don't have a broiling pan you can do one of two things. You can either flip the zucchini slices several times while they cook, which will release heat from the oven, or you can assemble a mini grill from a drying rack and a cookie sheet and arrange the zucchini on that. The idea is for both sides of each slice to get a lot of heat so that they broil rather than boil or fry.) Arrange the zucchini slices and paint each one with olive oil. Then dust with half of each the cumin, cayenne pepper, salt, paprika, and garlic powder. Flip the slices over and repeat this process with the rest of the oil and spices.
Place the boiling pan in the oven and cook until the slices of zucchini are slightly golden, about 8 minutes.
Spread a very thin layer of butter on one side of each of the slices of bread. Slice the cheese so that each slice is about 1/8 inch thick, the same height as the bread, and 1/3 the width of the bread (this doesn't have to be perfect, you're making a grilled cheese sandwich in the end, not designing the Sistine Chapel).
Remove the zucchini from the oven and assemble the grilled cheese ingredients. Lay half of the bread slices so they are butter-side-down. On the assembled bread slices place two pieces of cheddar and one piece of munster so that you end up with cheddar-munster-cheddar. Then place four slices of zucchini on top of the cheese. Then on top of the zucchini place two pi
eces of munster and one of cheddar so that the pattern is reversed to munster-cheddar-munster. Top the sandwich with the other slice of bread, butter-side-up.
Once you have assembled all of your cheese and zucchini sandwiches heat a nonstick pan over medium-high heat. When the pan is nice and hot add the sandwiches (one or two at a time so they brown evenly) and cover for about 3 minutes. Remove the lid and check to see that the bottom of the sandwich is brown. If it is flip the sandwich and cook, uncovered, until the other side is brown.
Cook all the sandwiches this way and cool them on a drying rack so the the bottom slice of bread remains crispy, is it doesn't get air it will become soggy. Once the sandwiches have cooled enough that the cheese is slightly firmer, cup them diagonally so that they form little triangles. Stack these on a platter and garnish with zucchini blossoms if available.
| Ingredients:
1/4 olive oil
1/2 salt |
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