With temperatures climbing into the 90s here in Nebraska and my garden overflowing with zucchini and basil, a grilled summer squash open sandwich sounded like the perfect no-fuss summer meal. This version is built entirely on the grill and comes together quickly, keeping the kitchen cool while delivering bright, seasonal flavor.
Grilling Summer Squash
Grilling is an ideal way to prepare summer squash because the dry, direct heat concentrates flavor and creates attractive sear marks. Zucchini and yellow squash are mostly water, and a few minutes on the grill reduces surface moisture while caramelizing the flesh so the slices are tender without becoming soggy.
Prepare ½-inch slices, brush them with olive oil, and season simply with coarse salt and freshly ground black pepper. Grill over medium heat about 3–4 minutes per side, until you get good grill marks and the squash is tender. The technique is fast and reliable.
Basil Mayonnaise
Instead of butter, a cool basil mayonnaise keeps this sandwich light and summery. It’s simply chopped fresh basil folded into prepared mayonnaise. The herb elevates the spread and pairs beautifully with grilled squash, fresh tomatoes, and grilled burgers—any summer sandwich really. Make it ahead and keep it on hand for the season.
Grilled Sourdough Bread
For this open sandwich, a rustic sourdough slice works far better than a dense rye. Brush the bread with a little olive oil and grill it directly on the grates until crisp and marked—only a minute or two per side depending on your grill. While the toast is still warm, rub it with a peeled garlic clove for a subtle, aromatic finish.
This Grilled Summer Squash Smørrebrød with Basil Mayonnaise is an excellent way to use excess zucchini and basil without heating the house. It makes a light supper or a satisfying lunch when paired with a simple salad. If you have garden tomatoes, they’d be a welcome addition on the side.
Recipe
Grilled Summer Squash Smørrebrød with Basil Mayonnaise
Ingredients
For the Smørrebrød:
- 2–3 zucchini or yellow squash (or a mix), cut into ½-inch slices
- Olive oil for brushing
- Coarse salt and freshly ground pepper
- 4 slices sourdough or rustic country bread
- 1 garlic clove, peeled
- Basil mayonnaise (recipe below)
- 2 cups baby arugula or other small lettuces
- Fresh basil leaves or microgreens for garnish (optional)
For the Basil Mayonnaise:
- ½ cup prepared mayonnaise
- ½ cup fresh basil leaves, chopped
Instructions
- Make the Basil Mayonnaise: In a small bowl, combine the prepared mayonnaise with the chopped fresh basil. Stir to blend and set aside.
- Grill the Squash: Heat the grill to medium. Brush the squash slices with olive oil and season with salt and pepper. Grill 3–4 minutes per side, until tender and nicely marked. Remove and set aside.
- Toast the Bread: Brush the bread slices with olive oil and grill until golden and crisp, flipping once. Remove and rub each warm slice with the peeled garlic clove.
- Assemble: Spread each toasted slice with the basil mayonnaise, top with a handful of arugula or small lettuce leaves, then arrange the grilled squash on top. Garnish with basil leaves or microgreens if desired and serve immediately.
Nutrition
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Carbohydrates: 40 g
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Protein: 9 g
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Fat: 23 g