from Vegan Yum Yum by Lauren Ulm
1/2 c pine nuts, dry toasted (I used walnuts. I fear the pine nut!)
1/3 c sun-dried tomatoes, oil packed
1 roasted red pepper (jarred peppers work fine)
1 tsp (or a little more) olive oil
1/2 to 1 tsp Italian herbs, dried, of your choice
Salt, to taste
Pepper, to taste
1 French baguette (I used 2 ciabatta rolls, rubbed with a garlic clove before toasting)
1 c baby spinach
Place the (pine) nuts in a dry skillet over medium heat. Toss occasionally; more often when nuts turn shiny. When browned on both sides, remove from the pan immediately. Be careful not to burn these- you don’t want to leave the kitchen while toasting!
Place (pine) nuts and tomatoes in a food processor and blend until smooth (or however close to smooth you feel like getting). It can be chunky, too. The oil in the tomatoes is usually enough to make a nice spread consistency, but if you’re using dry sun-dried tomatoes, add a drizzle of olive oil. Set aside.
If you’re roasting the pepper, start that now. Jarred roasted peppers (water packed) work great too.
Chop the zucchini into rectangles 1/4-inch thick. Heat 1 teaspoon or so of the olive oil in a saute pan, just enough to coat the bottom. Turn the heat up to very high and wait a minute or two for the pan to get very hot.
Place about 1/2 teaspoon of herbs on the bottom of the pan; they should sizzle. Add the zucchini rectangles in one layer, pressing down on them with a spatula. You want to cook them very quickly, browning them on both sides before they get too soft. Sprinkle with salt and pepper while in the pan and remove once each piece has some color on both sides.
To assemble the sandwich, toast or grill the bread. Spread each side generously with the (pine) nut and tomato mixture. Lay the zucchini down, followed by the roasted red pepper. (You can keep the pepper whole or slice it into strips.) Add baby spinach, press sandwich together, and serve or wrap tightly in plastic wrap or foil. Makes 2 large baguette sandwiches.