Marinated Zucchini and Red Pepper Sandwich

By vdub

Ingredients

• 4 * 4 medium zucchini, trimmed and sliced paper-thin
• 2 * 2 red bell peppers, stemmed, seeded, and sliced paper-thin
• 6 * 6 ounces sharp greens, such as watercress or arugala, rinsed, patted dry, and stemmed
• 1/4 * 1/4 cup extra virgin olive oil
• 2 * 2 tablespoons balsamic vinegar
• 1 * 1 teaspoon kosher salt
• 1 * 1 long loaf of French bread, cut into quarters and split
• 2 * 2 ounces Parmigiana-Reggiano, shaved paper-thin

Details

Servings 4
Adapted from thespicehouse.com

Preparation

Step 1

The day before: Put the sliced vegetables and watercress in a large bowl. Whisk together the balsamic vinegar and the olive oil to make a dressing. Season to taste, but be generous with the salt and hot red pepper. Toss the contents of the bowl with this, making sure that none of the zucchini rounds have clumped together. Cover with plastic wrap and refrigerate overnight.

The following day: Remove the marinating vegetables from the refrigerator about an hour before making the sandwiches. Then, retoss the salad and divide it among the sandwiches, including all the juices. Layer each with a fair share of the shaved cheese.