Chef Franklin Becker. Brasserie, NYC. Yield: 4 servings.
2 zucchini, thinly sliced lengthwise
2 yellow squash, thinly sliced lengthwise
2 Vidalia onions, sliced ¼” thick
to taste, salt and pepper
2 plum tomatoes, cut in half and roasted
½ cup olive oil
3 Tbsp. balsamic vinegar
1 cup fresh basil leaves
¼ cup extra virgin olive oil
1 cup mayonnaise
1 clove garlic, smashed
½ lemon, juiced
for deep frying, oil
1 lb. Wisconsin BelGioioso Italico cheese, cut in 4 thick slices
¼ cup flour
2 eggs, well beaten
½ cup dry bread crumbs
4 pieces ciabatta or other soft white roll, split
2 cups arugula, washed and dried
Grilled vegetables: Season squash and onions with salt and pepper. Grill until tender, turning once. Marinate grilled vegetables and tomatoes for 1 hour in mixture of olive oil and balsamic vinegar.
Mayonnaise: Mix basil and extra virgin olive oil in blender or food processor until finely chopped. Add mayonnaise, garlic and lemon juice; blend until smooth. Set aside.
Cheese: Heat oil to 350°F. Coat cheese slices all over with flour, then dip in egg and coat all over with bread crumbs. Deep fry each slice for 1½ to 2 minutes, or until coating is deep golden brown. Place on paper towel to drain.
Note: you can omit frying of cheese and just use as is on sandwich.
Final preparation: Generously spread cut sides of ciabatta with mayonnaise mixture. Place vegetables and arugula on bottom halves. Place a cheese slice over arugula and place bread top over cheese.