This fabulous appetizer, from Boston chef Julia Shanks, is a perennial favorite in my cooking classes, writes Lydia Walshin on her site, The Perfect Pantry. It’s easy and unusual. From , serves 8.
Ingredients
2 baguettes
1 cup mayonnaise
2 chipotle peppers in adobo, chopped, plus 1 teaspoon adobo sauce
2 red onions, diced
1/2 cup cilantro, chopped
2 teaspoons canola oil
4 cloves garlic, chopped
2 summer squash or zucchini, diced
2 carrots, diced
2 dill pickles, diced
1/2 pound Emmenthal cheese (or Gruyère or Swiss), sliced
Directions
Preheat oven to 350 degrees. In a large bowl, combine mayo, chipotles, half of red onion, and cilantro. Set aside. Heat a large frying pan over high heat. Add oil, with the remaining onion and garlic. Cook 2 minutes. Add carrots and squash, cook 2-5 minutes, or until carrots are tender. You may need to add a bit more oil or water to keep vegetables from scorching.
Meanwhile, slice bread, and toast in oven. When veggies are cooked, remove from heat and stir in the pickles. To assemble: spread a spoonful of the mayo on each piece of toast. Top with veggie mixture, cover each piece of bread with a slice of cheese, and place on a sheet pan. Bake until cheese melts, about 4 minutes.
