This Viral Sandwich Looked So Good, We Had to Recreate It

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

I’ve by no means truly had it myself (I stay in New York and do not discover myself in LA all that usually), however between the flood of rave critiques, influencer close-ups, and scroll-stopping snapshots of crisp but juicy zucchini sandwiched in between crusty bread, I could not cease occupied with it. Since I’ve no plans to go to LA anytime quickly, I noticed 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 details 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. Every chunk is a riot of textures and flavors—crunchy, creamy, tangy, savory, and wealthy.

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

Getting the Zucchini Right

Since zucchini is the centerpiece of this sandwich, getting it proper issues. That means 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 present flatter, extra even surfaces. You’re not turning the zucchini into good blocks, simply making it simpler to chop straighter, extra uniform planks. The trim needs to be minimal and might be discarded.

You’ll discover the breading sticks higher to the zucchini flesh than to the pores and skin. During testing, we agreed that this wasn’t an issue—even when some breading falls off the place the pores and skin is, the refined distinction in texture made the sandwich extra attention-grabbing to eat. But for those who’d slightly have a completely even shell of crust, be happy 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. Once 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’s a step I by no means skip when cooking zucchini.

Once 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 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 will provide you with not less than 24 planks—sufficient for 4 large sandwiches or eight smaller ones. If you find yourself with further planks, you may merely use them for one thing else. I prefer to fry the surplus and cross it across the desk as a snack.

Building the Pesto

To offset the richness of the fried zucchini, this sharp, savory pesto brings steadiness and distinction. Blanched almonds add a delicate 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 unfastened and spoonable slightly than emulsifying into one thing thick and pasty.

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

A Spread That Doesn’t Hold Back

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

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

The Lemony Ricotta Layer

To steadiness out all of the daring, savory flavors from the pesto and tapenade, the creamy ricotta mellows every thing out with an understated richness. It’s loaded with lemon juice and zest, making it deeply aromatic and brilliant.

Putting It All Together

Assembly 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’ll look dramatic at first—tall, teetering, and architecturally suspect—however don’t fret.

After a last contact of flaky sea salt, urgent the tops and bottoms of the sandwich collectively units every thing 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 large 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 change into considered one of my favourite summer season sandwiches—and I’ve a robust feeling it will change into considered one of yours, too.

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