Zucchini Sandwich with Pesto and Potato

What a great summer sandwich!  If you grow zucchini in your yard, this is a fun way to use some of it. The potatoes and zucchini can easily be cooked a day ahead.  If you prefer a bit more cheesy flavor, I would substitute the fresh mozzarella for asiago, or any other favorite you may have.

As Always,ENJOY!

Zucchini Sandwich with Pesto and Potato

Recipe from the Tasting Table Test Kitchen

Yield: 2 sandwiches

Prep Time: 25 minutes 
Cook Time: 15 minutes 
Total Time: 40 minutes

• INGREDIENTS
1 medium russet potato
Salt, to taste
¼ cup tablespoon extra-virgin olive oil
2 medium zucchini, diced
1 yellow onion, diced
4 thick slices fresh mozzarella 
2 sandwich-sized focaccia (4 x 6-inches), split and toasted 
1 cup loosely packed arugula 
½ cup pesto 
Freshly ground black pepper, to taste 

DIRECTIONS

1. Place the potato in a medium pot, cover with water, season with salt, and bring to a boil. Cook until the potato is tender, about 15 minutes. Using a slotted spoon, remove the potato and allow it to cool for 5 minutes. Using a paring knife, peel the potato and slice it into ¼-inch rounds. Set aside. 

2. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the zucchini and onion and cook until they are very soft and caramelized, about 10 minutes. Season with salt and set aside. 

3. Preheat the oven to 350°. To assemble, divide the zucchini mixture and mozzarella evenly over the two bottom halves of the bread and bake until the cheese has melted, about 5 minutes. Remove the bread from the oven and top each slice with half of the arugula, potato, pesto and black pepper. Top with the two remaning halves of bread. Slice in half and serve.