Name: Zucchini Frita with Charred Tomato Salsa
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 sandwiches, plus additional salsa
Ingredients: 10 plum tomatoes; 1 tablespoon olive oil; Kosher salt; 6 cloves garlic; 1 jalapeno, stemmed and split; 1/4 cup chopped fresh cilantro; 2 teaspoons lime juice; 1 red onion, cut into small dice; 3 zucchini (colors can vary); 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 2 Cuban buns; 1 tablespoon butter; Canned fried potato sticks, for topping

Directions

For the charred tomato salsa: Preheat the broiler.
Halve the tomatoes and place skin-side down on a baking sheet. Drizzle with the olive oil and season with salt. Broil for 5 minutes, then add the garlic and jalapeno and broil until the vegetables are blistered and brown, another 5 to 7 minutes. Let cool for 5 minutes.
Put the tomatoes, garlic and jalapeno in a food processor and pulse a few times until combined but still chunky. Pour into a bowl and fold in the cilantro, lime juice and red onions.
For the zucchini frita: Heat a griddle over medium-high heat.
Slice the zucchini on a diagonal into 1/2-inch slices. Brush with the olive oil and season with salt and pepper. Griddle the zucchini slices until lightly golden, about 2 minutes per side.
Slit the Cuban buns and spread the butter on both sides. Place the buns buttered-side down on the griddle and cook until toasted.
Spread about 2 ounces of the charred tomato salsa on the bottom of each bun, then layer with cooked zucchini, another 2 ounces of salsa and the potato sticks. Top with the other half of each bun.

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Zucchini Frita with Charred Tomato Salsa

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