Pressed Zucchini Sandwiches

Ingredients:

• 1 large zucchini, about 450 g
• 1 baguette approximately 60 cm long.
• 110 g Havarti or Swiss cheese, thinly sliced
• 3-4 tablespoons unsalted butter
• 1/4 cup pitted Kalamata olives, finely chopped

Preparation:

1. Cut the zucchini diagonally into 0.5 cm thick slices, about the width of the bread. Arrange them on a plate or cutting board and sprinkle both sides with salt and black pepper.
2. Heat a grill pan over medium-high heat.
3. Cut the baguette into 6-inch (15-cm) pieces, then cut each piece horizontally in half almost completely so you can open it like a book. Open the baguette halves and press them with your palms onto the grill pan to help the bread spring back. Place cheese on the bottom half of each sandwich.
4. Working in batches, melt 1 tablespoon of butter in a skillet. Fry the zucchini until golden brown and tender, about 3 minutes. Flip and cook until pliable and almost translucent, another 2 minutes. Once the zucchini is cooked, arrange it on top of the cheese, distributing it evenly between the sandwiches. Arrange the olives among the sandwiches and close them, pressing to flatten.
5. Working in batches, reduce the heat to medium-low and melt 1 tablespoon of butter (for a small skillet) or 2 tablespoons of butter (for a large skillet) in a skillet. Place the sandwiches in the skillet. Place a baking sheet on top of the sandwiches and weigh it down with something heavy, such as canned goods or a cast-iron skillet. The sandwiches should be as flat as possible. Alternatively, you can use a panini press.
6. Fry until the bread is crispy, about 3 minutes. Flip and fry, adding more butter if needed, until the cheese is melted and the bread is crispy, another 2 minutes. Serve immediately.