Ok, so it might seem like a strange combination, but it is amazing. You must try it once. Not only is it beautiful, but the dressing is sweet and tangy and perfect. You’ll be eating it every day if you’re not careful. Ingredients Focaccia bread 1/2 red onion, sliced 2 zucchini, thinly sliced 1 cup crimini mushrooms, sliced fresh basil, roughly chopped provolone cheese (optional) olive oil For Aioli: 1/2 cup mayonnaise 1/2 tsp paprika 1 tsp Worcestershire sauce 1 tsp honey mustard 2 tsp red wine vinegar 1 tsp poppy seeds Directions To make aioli, combine all ingredients and stir well to combine. Cut focaccia bread into two pieces, then slice each piece in half. Note that if your bread has a “curved†top, you might want to gently slice it so the top is flat. Your sandwich will grill better this way. Heat about a tablespoon of olive oil in skillet. Add zucchini, mushrooms, and onion, sauté for about 5-10 minutes, until tender. To assemble sandwiches, generously spread 1/4 of the aioli on the inner side of each bread slice. Sprinkle with basil. Carefully spread zucchini filling onto bread halves. Top with cheese (optional) and other half of bread, and brush both sides with olive oil. Grill sandwiches in panini maker or in skillet with a foil-wrapped brick until golden and filling is hot and bubbling, applying pressure to flatten sandwiches. Slice in half and serve warm. Directions In a small bowl, combine sugar, olive oil, vinegar, paprika, worchestershire sauce, and poppy seeds (this can be prepared ahead and refrigerated.) Place washed spinach, sliced strawberries, and chopped green onions into serving bowl. Toss with dressing and serve immediately.
