These were supposed to be little closed sandwiches, but the men around here gobbled them up so quickly I had to make due with open faced ones. I should also mention they scarfed them down only after eyeing them suspiciously, making fun of this “non-man food”, and then rapidly proceeded to inhale them in one bite. Dishboy Scott proclaimed them the best thing he’s ever eaten. While this is a high compliment, it’s the term he uses when he likes any food really well
Hence, they were good and lasted all of about two minutes. At least I got a photograph before the rest were snatched off the tray.
1 baguette, sliced
2 short and chubby zucchinis, cut into rounds
4 Roma tomatoes, sliced into rounds, ends discarded
Red onion slices, cut small to garnish
Spinach leaves, long stems removed (small ones look nicer)
Hummus, any favorite variety or make your own
Salt & freshly cracked pepper
Turn the grill to medium high. Coat the zucchini slices with olive oil, a sprinkle of garlic powder, salt and freshly cracked pepper. Grill on both sides just until light grill marks form. Set aside.
Salt and pepper the tomato slices. Set aside.
On a baguette slice spread a semi thick layer of hummus. Top with spinach leaves, a tomato slice, a zucchini slice, and a couple small red onions. Repeat with the remaining sandwiches. Top with another slice of bread if desired.
Notes: I made my own red pepper hummus. Someday I’ll write the recipe down, but to me hummus is like peanut butter and jelly. I just throw a little of this in, and a little of that in, until it tastes “right”. This drives Dishboy Scott’s scientific side insane, which makes my ornery side very happy.
Recipe by Laura Flowers