ALKALINE ELECTRIC GRILLED ZUCCHINI & RANCH SANDWICH | THE ELECTRIC CUPBOARD

ranch dressing

🥗Healthier: Greek yogurt

💰Cheaper: mayonnaise

Greek yogurt is lower in calories and adds creaminess.

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: white sandwich bread

Whole grain bread offers more fiber.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese cuts calories while maintaining flavor.

Cut off both ends of the zucchini.

Slice zucchini in half and remove the edges.

Cut zucchini into slices about 1/4 to 1/2 inch thick.

Lay zucchini slices out on a pan for seasoning.

Sprinkle sea salt, oregano, cayenne, and onion powder on both sides of the zucchini slices.

Heat a pan over medium-high heat with a little grapeseed oil.

Sear zucchini slices in the pan until they get nice dark brown marks, about 3-4 minutes per side.

Transfer cooked zucchini to a plate once browned.

Take spelt bread and lightly oil one side with an oil sprayer or brush.

Sprinkle sea salt, onion powder, and ginger powder on the oiled side of the bread.

Flip the bread over to assemble the sandwich on the unseasoned side.

Spread ranch dressing on the unseasoned side of the bread.

Layer mixed salad greens on top of the ranch dressing.

Add tomato slices on top of the greens.

Layer zucchini slices on top of the tomatoes, overlapping them if desired.

Top with the other slice of bread, seasoned side facing out.

Grill the sandwich in the pan until golden brown on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens