Ingredients
- FOR SPICY SPREAD ———————————
- 6 ounces drained firm silken tofu
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- ½ teaspoon fine sea salt, to taste
- Black pepper, to taste
- ¼ to ½ teaspoon cayenne pepper, to taste
- ½ teaspoon onion powder
- FOR SANDWICHES ———————————
- 1 ½ teaspoons olive oil
- 1 ½ teaspoons apple cider vinegar
- Salt and pepper, to taste
- 5 ounces zucchini (about 1 medium), trimmed and cut lengthwise into -inch slices
- Four 4 x 3-inch panini rolls, lightly toasted and rubbed with a garlic clove
- 8 small heart of romaine lettuce leaves
- 4 roasted red bell pepper halves, thoroughly drained and lightly squeezed to remove extra moisture
- 4 marinated artichoke hearts, thoroughly drained and lightly squeezed to remove extra moisture
Instructions
- To make the spread: Combine all the ingredients in a food processor and process until smooth, scraping the sides with a rubber spatula as needed. Store in an airtight container in the fridge for up to 1 week.
- To assemble the sandwiches : Combine the olive oil, vinegar, salt, and pepper in a medium-size bowl. Brush the zucchini slices with the dressing. Place the zucchini on a hot grill or grill pan and cook for about 4 minutes per side, until grill marks appear and the slices are tender.
- Smear a heaping tablespoon spread on each half of the rolls. Divide the zucchini slices equally among the sandwiches, then top each with 2 lettuce leaves, 1 bell pepper half, and 1 artichoke heart. Replace the top halves of the rolls and serve.