Throwing together a rustic sandwich for lunch makes me feel so European. Simplicity equals elegance here and good bread is a must! This delicious fresh sammy will be on the plate in 10 minutes, start to finish.
Grilled Summer Squash Sandwich
- 1 T coconut oil (you could use olive oil but I love the nutty flavor that coconut lends)
- 1 summer squash, cut in half and then sliced lengthwise
- a pinch of salt
- crusty French or Italian bread
- olive tapenade
- handful of fresh basil leaves
- in a nonstick pan, heat the coconut oil until pan is very hot
- add the sliced summer squash and season with a little salt
- brown the squash on each side – it should be tender once browned
- spread the tapenade on one piece of the bread, stack the summer squash and whole basil leaves on top and cover with the other slice of bread
