- In a skillet, cook the garlic and shallot in the vegetable oil over low heat until softened, about 3 minutes. Transfer to a mini food processor; add the goat cheese, cream, thyme and hot sauce and puree. Season with salt and pepper and transfer to a bowl.
- Rinse out the food processor. Add the olives, mint, 2 tablespoons of olive oil and a pinch of pepper; process to a paste.
- Preheat a grill pan. Brush the zucchini with olive oil; season with salt and pepper. Grill over high heat, turning, until tender.
- Keep the grill pan hot. Spread the goat cheese on the bottom half of the baguette and top with the zucchini, red peppers and sun-dried tomatoes. Spread the olive paste on the top half. Quarter the sandwich and grill, pressing with a skillet and turning once, until hot; fill with lettuce and serve.
Make Ahead: The sandwiches can be made through Step 3 and refrigerated overnight.
Recipe Credit: César Ramirez
Image Credit: Stephanie Foley