Bánh Mì-Inspired Grilled Zucchini Sandwiches
Photography and Styling by Quelcy Kogel
The beauty of a Community Sponsored Agriculture (CSA) program is investing directly in a local farmer and reducing the stamps in your dinner’s passport. The beast of a CSA is being bombarded with vegetables you don’t love or simply don’t know how to use.
In the case of zucchini, the challenge is an escalating process of wearing down your creativity. Just when you think, “How can I possibly use another squash?” a hefty pile appears in the wooden crate with your name on it. Rather than suffering the heat of baking yet another batch of zucchini bread, head outside and fire up the grill. Be inspired by the ease and power of spicy mayo, refreshing cilantro, and this easy, veggie version of a classic bánh mì. As a bonus, you can use more radishes in the quick-pickle slaw. It’s no Lucy’s in the Strip District, but it will help you waste less and enjoy more. And that, my friends, is CSA success.
Bánh Mì-Inspired Grilled Zucchini Sandwiches
Ingredients
Baguette
Good quality mayonnaise
Hot sauce or Sriracha
Grilled zucchini (seasoned with salt, pepper, and oil)
Quick-pickled carrots, cucumbers, radishes, jalapeños
Fresh cilantro
Instructions
Mix the hot sauce and the mayo into one zinger of a creamy sauce (then commence using it on everything from oven-baked fries to burgers). Slather the creamy combo on the baguette, followed by the roasted zucchini, then the pickled veggies, and garnish liberally with fresh cilantro. (Remember to always be careful when handling and eating jalapeños.)
Have some extra radishes, too? Make it a meal with this Roasted Radish Salad.
STORY, PHOTOGRAPHY AND STYLING BY QUELCY KOGEL
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