Ingredients
- 8 buns, such as Kaiser or Calabrese
- 3 large eggs, beaten
- 1 tbsp Sriracha or other hot sauce
- 1 cup (250 ml) bread crumbs
- 1 lemon zest
- 1 lb (500 g) zucchini, sliced into ½-in (1-cm) rounds (about 24 pieces)
- 4 tbsp olive oil, for frying
- Salt, to taste
- 3 tbsp butter, at room temperature
- 3 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 tsp chili flakes
- Salt and pepper, to taste
- 1 cup (250 ml) marinara or Red Sauce
- 1 cup (250 ml) grated Provolone cheese
- 2 tomatoes, thinly sliced
- 16 basil leaves
How to Make It
- Slice buns in half horizontally and set aside.
- In a large bowl, whisk together eggs and Sriracha.
- In a small bowl, combine bread crumbs with lemon zest, and stir to combine.
- Dredge zucchini slices first in egg, then in bread crumbs.
- In a large pan on medium-high, heat olive oil. Fry breaded zucchini slices until golden, 90 seconds to 2 minutes per side. Place on a plate lined with a paper towel and sprinkle with salt while still hot.
- Set oven to broil.
- Meanwhile, in a small bowl, combine butter, olive oil, garlic, chili flakes, and salt and pepper. Taste and adjust seasonings as desired. Divide equally between 8 buns, spreading on top half only. Place buns on a large baking sheet.
- Place 2 to 3 zucchini slices on other half of each bun. Top with 2 tbsp each marinara sauce and Provolone, and place on same baking sheet as top halves.
- Broil 2 to 3 minutes, until cheese has melted and buttered half has turned golden.
- Finish each sandwich with fresh tomato slices and basil leaves.
