When the weather is hot and the garden is full of zucchini, yellow squash, and fresh basil, a simple grilled summer squash smørrebrød is exactly the kind of meal that makes sense. This open-faced sandwich is light, colorful, and satisfying, with smoky grilled vegetables, crisp sourdough bread, tender greens, and a cool basil mayonnaise that brings everything together.
Smørrebrød is traditionally built on dense Danish rye bread, but this summer version uses grilled sourdough or another rustic country-style loaf. The bread becomes crisp and lightly charred on the grill, making it a sturdy and flavorful base for the toppings. A quick rub with fresh garlic while the toast is still warm adds just enough aroma without overwhelming the delicate sweetness of the squash.
This recipe is especially useful when you want a fresh summer dinner without turning on the oven or heating up the kitchen. Everything can be prepared on the grill, and the ingredients are simple: summer squash, olive oil, bread, basil, mayonnaise, greens, and a little salt and pepper. The result is an easy vegetarian open sandwich that works beautifully for lunch, a relaxed dinner, or a warm-weather gathering.
Grilling Summer Squash
Grilling is one of the best ways to cook zucchini and yellow squash. These vegetables contain a lot of water, and the dry heat of the grill helps draw out excess moisture while adding a savory sear. Instead of becoming soft and watery, the squash turns tender, lightly smoky, and full of flavor. The grill marks also give the finished sandwich a beautiful summer look.
The method is straightforward. Cut the zucchini or yellow squash into slices about ½ inch thick. Brush or rub the slices with olive oil, then season them with coarse salt and freshly ground pepper. Place them on a medium grill and cook for about 3 minutes per side, or until the slices are tender and marked by the grates. They should be soft enough to bite into easily but still hold their shape on the sandwich.
You can use only zucchini, only yellow squash, or a combination of both. A mix gives the smørrebrød more color and visual appeal, but either option will work well. If your squash is very large, choose the firmest part and slice it evenly so the pieces cook at the same rate.
Basil Mayonnaise
Instead of using butter as the spread, this summer smørrebrød gets a fresh lift from basil mayonnaise. It is a simple mixture of prepared mayonnaise and chopped fresh basil, but it adds a cool, herbal flavor that pairs perfectly with grilled squash and toasted bread.
The basil mayonnaise takes only a minute to make and can be stirred together while the grill heats. Fresh basil is important here because it gives the spread its bright flavor and fragrant aroma. Once mixed, the mayonnaise becomes creamy, green-flecked, and ready to spread generously over the warm grilled toast.
This easy basil spread is also useful beyond this sandwich. It works well on tomato sandwiches, burgers, grilled vegetables, or any simple summer meal that needs a creamy herb accent. For this recipe, it provides just enough richness to balance the smoky squash and peppery greens.
Grilled Sourdough Bread
Sourdough or another rustic bread makes an excellent base for this open-faced sandwich. The bread should be sturdy enough to hold the toppings and flavorful enough to complement the vegetables. Grilling the bread adds crisp edges, a lightly smoky taste, and attractive grill marks.
Brush the bread lightly with olive oil and place it directly on the grill. Watch it closely, as bread can go from golden to too dark very quickly. Once one side is crisp and marked, flip it and toast the other side. This usually takes only a couple of minutes, depending on the heat of the grill.
After removing the bread from the grill, rub each warm slice with a peeled garlic clove. The heat and rough surface of the toast draw out just enough garlic flavor to season the bread without making the sandwich taste sharp. From there, the smørrebrød is easy to assemble: basil mayonnaise, greens, grilled squash, and a garnish of fresh basil, sprouts, or microgreens if desired.
If you have more zucchini than you know what to do with, this grilled summer squash smørrebrød with basil mayonnaise is a delicious way to use it. It is fresh, seasonal, and satisfying without being heavy. Serve it as a simple summer supper, a weekend lunch, or a colorful vegetarian main dish.
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Recipe
Grilled Summer Squash Smørrebrød with Basil Mayonnaise
Ingredients
For the Smørrebrød:
- 2-3 zucchini or yellow squash, or a mix of both cut into ½ inch thick slices
- Olive oil for brushing
- Coarse salt and freshly ground pepper
- 4 slices sourdough or rustic country bread
- 1 garlic clove peeled
- Basil Mayonnaise recipe follows
- 2 cups baby arugula or other small lettuce leaves
- Fresh basil leaves sprouts, or microgreens for garnish, optional
For the Basil Mayonnaise:
- ½ cup prepared mayonnaise
- ½ cup fresh basil leaves chopped
Instructions
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Make the Basil Mayonnaise: Combine the mayonnaise and chopped fresh basil in a small bowl. Stir until well mixed, then set aside while you prepare the remaining ingredients.
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Heat the grill to medium. Brush the zucchini and/or yellow squash slices with olive oil and season them with salt and pepper. Grill until the squash is tender and marked by the grill, about 3 minutes per side. Remove from the grill and set aside.
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Brush the bread with olive oil. Grill until golden brown and crisp, checking often and flipping halfway through. Remove the toast from the grill and rub each warm slice with the peeled garlic clove.
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Assemble the smørrebrød: Place the grilled toast on a clean work surface. Spread each slice with basil mayonnaise. Top with arugula or small lettuce leaves, then arrange the grilled zucchini and/or yellow squash on top. Garnish with fresh basil, sprouts, or microgreens if desired. Serve immediately.