Apricot, Roasted Zucchini and Burrata Sndwiches

I got all creative and made some funky vegetarian sandwiches using some of the apricots and other produce from my CSA produce box this week. I got some nice bread and burrata cheese (mozzarella stuffed with cream), then made a feisty sauce to compliment the sweetness of those two ingredients. Tt turned out pretty tasty!

Apricot, Roasted Zucchini and Burrata Sndwiches

2 French or Italian sandwich rolls, toasted
2 zucchini
1 teaspoon olive oil
4 apricots, pitted and sliced into quarters
2 balls burrata Cheese
1 cup baby arugula

Spinach and Spring Garlic sauce
2 tablespoons olive oil
juice of 1 lemon
1 teaspoon red wine vinegar
2 cups spinach
1/4 cup cilantro
2 cloves spring garlic
1/4 teaspoon kosher salt
pinch red pepper flakes

Preheat the oven to 350 degrees.

Thinly slice the zucchini, about 1/4 inch thick, and place on a foil-lined baking sheet. toss with olive oil and spread into a single layer. Bake for 15-20 minutes, until soft and beginning to brown on the edges. At the same time, toast the sandwich rolls until crisp on the outside.

Make the sauce by placing 2 tablespoons olive oil, lemon juice, vinegar, spinach, cilantro, spring garlic, salt and red pepper flakes into a food processor and process until smooth. Can be made ahead, up to the night before.

Slice the toasted sandwich rolls longwise, and spread each one with a thin layer of sauce (no more than a tablespoon). Slice the burrata and arrange in a layer on the roll over the sauce. Top with sliced apricots, slices of roasted zucchini, and about 1/2 cup of arugula.