Mortadella Sandwich with Burrata, Marinated Zucchini & Apricot

Marinated Zucchini                                        

• l large zucchini                                

• 4 apricots                                

• 2 tablespoons parsley - chopped                                

• l tablespoon rosemary                                

• 2 tablespoon white balsamic vinegar                                

• l/4 cup olive oil                                

• l/2 teaspoon salt                                                            

Directions: Slice the zucchini very thin on the  lengthwise into ribbons. Pit the apricots and slice into l/4 inches slices. Chop the herbs. Combine all in a bowl, mix thoroughly making sure to separate the ribbons of zucchini. Marinate at least overnight before serving.                                         

To Assemble                                                         

• 4 slices toasted sesame, sliced l/2 inch thick                                

• 1/2 mortadella                                

• l ball burrata                                

• salt - as needed 

• olive oil - as needed                                                                 

Directions: To assemble the sandwich, break open the ball of burrata and place half of the ball on two separate slices of bread. Drizzle olive oil & sprinkle salt on the cheese. Top the cheese with 1/4# of the mortadella, then a generous pile of the marinated zucchini salad. Top with the remaining slice of bread.