Zucchini-Avocado Sandwiches

Makes 4


4-5 small zucchini, grated (to make 3 cups)

— Grated zest of 1 lemon — Juice of 1 lemon — Kosher salt 8 slices of sourdough hearth bread

— Best Foods brand mayonnaise

2 firm-ripe avocados, halved, pitted and very thinly sliced

8 ounces (2 cups) grated Jack cheese

— Pinch of hot paprika, optional

— Handful of cilantro


Preheat the oven to 400 degrees or preheat the broiler.

Put the zucchini into a medium bowl, add the lemon zest and lemon juice and season generously with salt.

Set 4 slices of bread on a baking sheet, spread mayonnaise over each slice, and add avocado, making sure it covers each full slice of bread. Mound zucchini over the avocado and top with the cheese, using all of it.

Set in the oven or under the broiler until the cheese melts.

Working quickly, lightly toast the remaining 4 slices of bread and, when toasted, slathered mayonnaise on one side.

! When the cheese is melted, pull the sandwiches from the oven and spri! nkle a little paprika over the cheese. Add cilantro to each sandwich, top with the second piece of bread and enjoy right away.