I stand by the belief that one grilled cheese is rarely enough.
A single plain grilled cheese—with ordinary bread and a side of pickles—almost always leaves me wanting just a little more. Sometimes that “more” means an entire second sandwich. Other times it’s three-quarters of one. I’ve shared endless photos of my drippy, crunchy creations on social media over the years. Now it’s time to put one of those decadent sandwiches here.
Side note: how weirded out are you that I dip my grilled cheese in ketchup and sometimes in leftover pickle brine?
It’s fine. Judge away if you must.
But here’s how I make one grilled cheese satisfy even my most demanding appetite:
Stuff it full of flavor. Pile in the good stuff.
My family has been ordering fried zucchini forever. No matter where we go, fried zucchini often appears as an appetizer. Sometimes it’s superb; sometimes it tastes like every other item that’s been in the fryer for days. Growing up, my mom made zucchini from the garden in summer, lightly frying slices in a well-seasoned cast iron skillet with just a few tablespoons of oil until they were perfectly crisp. She was generous with the parmesan, and that’s where my love for the idea began.
I almost called this “fried zucchini grilled cheese,” but figured that might make some people throw things. If you prefer a lighter approach, bake the zucchini on a wire rack until crisp, or pan-fry briefly in a touch of olive oil—the result is the same: crispy rounds that add amazing texture to a sandwich. Use whole grain bread if you like and call it a health food if that helps convince you to eat it.
Whether you bake or fry the zucchini, assemble the sandwich with plenty of cheese and a punchy aioli. I love aioli—especially one with dijon and horseradish—because it gives the sandwich a bright, tangy edge that balances the crunchy, cheesy zucchini perfectly. The combination is a delicious, slightly chaotic dream.
Crispy Zucchini Grilled Cheese with Dijon Horseradish Aioli
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Ingredients
- 4 slices whole grain bread
- 1 small zucchini, sliced into 1/4-inch rounds
- 1 large egg + 1 large egg white
- 3/4 cup panko bread crumbs
- 1/3 cup seasoned fine bread crumbs
- 1/4 cup flour
- 1/4 cup finely grated parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 6 ounces freshly grated cheddar cheese
- softened butter for spreading
aioli
- 1 1/2 tablespoons dijon mustard
- 1 large egg yolk
- 2 teaspoons fresh lemon juice
- 1/2 cup olive oil
- 2 tablespoons whole grain mustard
- 1 1/2 tablespoons prepared horseradish
- a pinch of salt + pepper
Instructions
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Prep the aioli first (recipe below).
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In a bowl, whisk together the egg and egg white. In another bowl, combine the panko, breadcrumbs, flour, parmesan, salt, pepper and garlic powder. Heat a large skillet over medium and add the olive oil. Dip each zucchini slice in the egg mixture, then dredge in the breadcrumb mixture, pressing gently to adhere. Cook in the skillet until golden, about 2 minutes per side. Remove with tongs and drain briefly on paper towels.
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Spread softened butter on one side of each bread slice. Heat a skillet (the same one wiped clean works fine) over medium and place the bread buttered-side down. Top with a spoonful of aioli, a handful of grated cheddar, a few zucchini slices, more cheese, another dollop of aioli, and the second bread slice buttered-side up. Cook until the cheese melts and both sides are golden, about 5 minutes per side, lowering the heat if the bread browns too quickly. Serve immediately and dip any extra zucchini in the leftover aioli.
aioli
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Whisk dijon mustard, egg yolk and lemon juice in a bowl until combined. Slowly stream in the olive oil while whisking continuously until the mixture emulsifies and thickens. Stir in the whole grain mustard and prepared horseradish, then season with a pinch of salt and pepper to taste. Set aside.
Notes
Did you make this recipe?
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This sandwich is absolutely worth the effort. I promise.