Here in the Deep South, tomatoes are really delicious by the Fourth of July. They’re super on this bread, which is good any time you fire up the grill.
—SUNDRA HAUCK BOGALUSA, LA
PREP: 20 MIN. GRILL: 15 MIN. MAKES: 8 SERVINGS
1 loaf (1 pound) French bread, sliced lengthwise
1/4 cup olive oil
3 large tomatoes, thinly sliced
2 cups thinly sliced zucchini
1 cup (4 ounces) shredded cheddar cheese
1 jar (4 ounces) sliced pimientos, drained
1 can (4 1/4 ounces) chopped ripe olives, drained
2 teaspoons Creole seasoning
1/4 cup grated Parmesan cheese
1. Brush cut sides of bread with oil. Layer with tomatoes and zucchini; sprinkle with the cheddar cheese, pimientos, olives and seasoning.
2. Prepare grill for indirect heat. Place bread on grill rack. Grill, covered, over indirect medium heat for 10-12 minutes or until zucchini is crisp-tender. Sprinkle with Parmesan cheese; grill 2-4 minutes longer or until cheese is melted.
NOTE The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.