Ingredients:

  • 2 medium zucchinis, diced (approx. 1 lb / 450g)
  • 1/2 cup (115g) unsalted butter, cubed
  • 4 cloves (20g) garlic, smashed
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 12 slices (approx. 1 lb / 450g) sourdough or artisanal white bread
  • 3 large (approx. 1.5 lbs / 680g) heirloom tomatoes, thickly sliced
  • 1 tbsp (15ml) extra virgin olive oil
  • 12 leaves (5g) fresh basil
  • salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss diced zucchini and smashed garlic cloves with olive oil and a pinch of salt on a sheet pan. Roast for 20–25 minutes, tossing halfway through, until tender and edges are charred brown.
  2. Transfer the roasted zucchini and garlic into a food processor while still steaming. Add cubed butter, lemon juice, salt, and pepper. Pulse until completely smooth and velvety; add a teaspoon of warm water if needed for consistency.
  3. Toast the sourdough slices until golden brown.
  4. While the bread is still hot, spread a generous layer of the Zucchini Butter on both slices of each sandwich.
  5. Layer thick slices of heirloom tomato and fresh basil leaves onto the bread. Season the tomatoes with a final pinch of salt and pepper before closing the sandwich.