Hot July days have us craving something cooling, crunchy, and bright. For this vegetarian sandwich we shave down zucchini super thin and let it marinate in lemon juice and olive oil until slightly tender. Our sourdough gets slathered with tangy garlic lemon mayo and we add on creamy goat cheese and lots of fresh greens making this the ideal summer sandwich! 

For the zucchini:

• 1/2 of a large zucchini or 1 small zucchini, ends trimmed
• extra virgin olive oil
• lemon
• salt & pepper

Use a mandolin or a peeler/sharp knife to shave the zucchini into wide ribbons. Place the zucchini ribbons on plate and drizzle with olive oil, lemon juice, salt and pepper. Let sit for 15 minutes.

For the garlic lemon mayo:

• 1/4 cup mayonnaise
• 1 small garlic clove, grated
• juice from 1/2 lemon
• pinch of salt

Mix the mayonnaise with the grated garlic, lemon juice, and salt till combined

For the sandwich:

• 2 slices For the Love of Bread organic country sourdough batard, toasted
• garlic lemon mayo
• marinated zucchini ribbons
• sliced soft goat cheese
• handful greens (i.e sprouts, microgreens, arugula or lettuce)
• extra virgin olive oil
• salt & pepper

Spread the garlic lemon mayo over one side of both slides of sourdough. Layer the zucchini ribbons on the bread and add the goat cheese on top. Place a handful of greens on top. Drizzle with olive oil and season with salt & pepper. Place the other slice of sourdough on top and close into a sandwich. Enjoy!