Summer Squash Sandwich with Garlic Scape Aïoli

Summer Squash Sandwich with Garlic Scape Aïoli

My friend Kelly and I were on a serious mission to find garlic scapes at the farmer’s market this Spring. We drove up to Charlotte’s regional market almost every weekend in search of “the garlic man”. A couple Saturdays went by with no sight of him and we were both beginning to get a bit antsy. We started asking around: “Have you seen the garlic man? When are the garlic scapes coming?” Knowing that our window to snatch up these lovely things was extremely small we didn’t want to miss out. Finally they arrived and all at once too! The market was a sea of scapes and we were swimming in it! I overheard all kinds of comments during my garlic scape purchase: What are those? What do they taste like? How do you cook them? I wanted to tell everyone to just get them before they’re gone and figure the rest out later! I didn’t have a plan for the scapes at the time but I did pick up a couple squash and zucchini while I was there so this sandwich practically made itself. The ribbons of squash and zucchini are roasted with smokey, savory flavors: liquid smoke, tamari, smoked sea salt. The garlic scape aioli is a simple two-step process: first blanch the scapes then combine all the ingredients into your food processor. I cheated and just used mayonnaise instead of making it from scratch with a yolk. The faster you can get this sandwich into your mouth the better, just sayin’.

Summer Squash Sandwich with Garlic Scape Aïoli Summer Squash Sandwich with Garlic Scape Aïoli

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Summer Squash Sandwich with Garlic Scape Aïoli Summer Squash Sandwich with Garlic Scape Aïoli Summer Squash Sandwich with Garlic Scape Aïoli Summer Squash Sandwich with Garlic Scape Aïoli Summer Squash Sandwich with Garlic Scape Aïoli Summer Squash Sandwich with Garlic Scape Aïoli Summer Squash Sandwich with Garlic Scape Aïoli Summer Squash Sandwich with Garlic Scape Aïoli

 

Ingredients for the Roasted Squash Ribbons

3 squash and/or zucchini

2 tablespoons olive oil

1 tablespoon tamari

1 teaspoon pepper flakes

dash of liquid smoke

generous pinch of smoked salt (or plain salt)

 

Directions

Peel the squash / zucchini into a bowl using a vegetable peeler. Toss together with all the ingredients above and roast in pre-heated oven at 350F for 15 to 20 minutes or until light brown crispy edges appear. Let cool slightly, layer ribbons on sandwich as shown.

 

 

Ingredients for the Garlic Scape Aioli

about 6 to 8 garlic scapes, blanched

1 tablespoon capers

juice of half a lemon

1/4 cup mayonnaise or just mayo

pinch of salt

 

Directions

Blanch the garlic scapes: first in a bath of boiling hot water for two minutes, then into a bath of ice water for two minutes. The blanching turns the scapes bright green, makes them a bit more tamable and even more delicious. Combine all the ingredients into your food processor and blend. Smear on your favorite bread and assemble sandwich.

 

 

Sandwich Assembly

your favorite marinara sauce (store-bought or homemade)

thinly sliced parmesan cheese

your favorite bread

 

 

Notes

Want more garlic scape recipe ideas? Last year I made an egg salad sandwich with miso and caramelized garlic scapes.

Can’t find garlic scapes? This sandwich would be delicious with a spread of your favorite pesto too!

 

 

9 Responses to “Summer Squash Sandwich with Garlic Scape Aïoli”

  1. kellymitchem

    I’m so glad we finally found the scapes! This sandwich looks delicious and I can’t wait to try it! These pictures are phenomonal!

    Reply
  2. Shelly West

    Would it make me a bad friend / blogger / person to admit that I’ve never cooked with garlic scapes before? I’m that girl at the market that is like ‘what do I do with those?’ and then just never pick them up BUT now I have this recipe to try out and am gonna grab some at the market this weekend (if they are still there!)!

    Reply
  3. Christine l my natural kitchen

    This looks completely amazing! I love the photo of the scape bouquet too, so cute! I just picked up a large bunch of these and added some to pesto the other day. This aioli looks like another perfect use!

    Reply
  4. Sonia Ge

    You inspired me! I made a similar sandwich for dinner tonight — ciabatta with red sauce on one side and garlic aioli on the other, roasted zucchini/squash, a patty of italian sausage, and a half of a roasted red pepper. OMMERRRGGGOOOOSSSHHH so amazing. Thanks for the inspo!

    Reply

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