Hickory Zucchini Sandwich
Sweet hickory zucchini slices with mayo, greens, and tomato in between two buns.
Servings: 2
Ingredients
- 1 cup zucchini; sliced
- 1 tbsp olive oil
- 1 tbsp coconut nectar
- 1 tsp soy sauce; or tamari
- 1/4 tsp hickory liquid smoke
- 1/4 tsp sea salt
- 1/8 tsp spice mix*
- 2 basil leaves
Sandwich Options
- 2 sets of buns
- 2 to mato slices
- 2 lettuce leaves
- 1 tbsp egg-less mayo
Instructions
- Slice zucchini with a mandolin, or a steady hand about an 1/8 inch or thinner.
- Mix together the rest of the marinade ingredients.
- Smother the zucchini in the marinade, stack them on top of each other, and let them sit for about 10-20 minutes, or even overnight.
- Lay them out individually on a dehydrator tray with a sheet.
- Dehydrate at 115 degrees until they get soft and flimsy like deli meat, and with no excess water.
Sandwich Assembly
- Use about 12 zucchini slices per sandwich.
Notes
Store in an airtight container in the fridge for up to 3 days.
Alternatively you can use an oven at it's lowest temperature, preferably with a convection setting; times vary. Spice Mix*:
Even proportions of whole seeds; fennel, fenugreek, coriander, mustard, cumin and half as much peppercorn.
Alternatively you can use an oven at it's lowest temperature, preferably with a convection setting; times vary. Spice Mix*:
Even proportions of whole seeds; fennel, fenugreek, coriander, mustard, cumin and half as much peppercorn.