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1. Layer & Bake the Filling
• Preheat your oven to 400°F. Coat the bottom of a baking dish with EVOO, arrange the breaded zucchini in an even layer. Spread the roasted red pepper spread evenly across the top of the zucchini. Top everything with the provolone cheese slices, covering the zucchini completely. Bake for 12–15 minutes, until the zucchini is hot, the spread is bubbling around the edges, and the provolone is completely melted and bubbly.
2. Prep the bread
• Cut your baguette into desired sandwich size, then slice to open. During the last 3–5 minutes of baking the zucchini, place the rolls directly on the oven rack (or on a baking sheet) and toast until light golden and crisp.
3. Assemble & Serve
• Apply another layer of red pepper spread and a few sliced of cheese on bread. Use a spatula to lift the hot, cheese-covered zucchini and warm red pepper spread directly out of the baking dish. Layer generously onto the toasted rolls and enjoy!
Tips & tricks:
• Make it Spicy: Mix a pinch of crushed red pepper flakes or calabrian chili paste into the red pepper spread before baking.
• Toppings: A drizzle of balsamic glaze, some arugula, basil, or parmesan would make for great additions to the sandwich