Hot Zucchini, Bacon & Arugula Club

Warm, juicy zucchini, crunchy arugula, and crisp, salty bacon.  Better make two batches.

Prep time:  5 minutes
Cook time:  10 minutes
Yield:  2 sandwiches

4 thick slices sturdy bread (baguettes with plenty of crust would be perfect)
4 slices bacon
Olive oil
1 small zucchini, sliced 1/4 inch thick lengthwise
8-12 leaves fresh sage (or 1 tsp dried)
2 scallions, minced (about 2 tablespoons )
1 cup fresh arugula leaves

Toast bread the bread.

Cook the bacon in a large skillet over medium heat.  Remove bacon to dry on paper towels.  Pour off most of the fat and add olive oil.  Sauté squash in a single layer for 4 minutes, turn squash and add the sage leaves in any extra skillet surface area, and cook for another 2-4 minutes or until squash is just soft.

Drizzle toast with olive oil.  Layer two pieces of the toast with equal amounts of squash, bacon, sage, minced scallions, and arugula. Sprinkle to taste with salt and pepper, and cover with the remaining two slices of toasted bread.  Eat immediately (the zucchini is very juicy).

Variations:  Omit the bacon. Add tomato.  Use other summer squashes.  Mix up the herbs.  Add a fried egg.  Add lettuce.  All of the above?
Photo and Recipe by Tod Dimmick
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