Busch's to host 'Great Tastes of Michigan' during June, July - Dallas News | myFOXdfw.com

Busch's to host 'Great Tastes of Michigan' during June, July

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(WJBK) -

Busch's Fresh Food Market will host its fourth annual "Great Tastes of Michigan" at select area stores in June and July.

Great Tastes of Michigan will highlight some of the best products produced in the state from more than 40 vendors of well known brands and some new ones too. Guests will enjoy free samples as well as discounts on select items.

To find a location nearest you, log on to www.buschs.com.

Grilled Summer Squash Caprese Sandwiches

Yield:  4 Sandwiches

Ingredients:

2 large zucchini or yellow summer squash, cut into ¼" thick planks
3 tablespoons extra virgin olive oil, divided
1 teaspoon sea salt or Kosher salt
8 large slices of Zingerman's Farm Loaf or Zingerman's Rustic Italian Loaf
4-6 tablespoons Pure Harvest Pesto
8 ounces Fresh Mozzarella Cheese, sliced
8 large slices of ripe tomato
3 cups fresh arugula
1 tablespoon prepared balsamic vinaigrette

Directions:
1. Preheat a gas or charcoal grill to medium heat.  If using a charcoal grill, bank the coals to one side to create a hotter side and a cooler side.
2. Toss the squash with 2 teaspoons of the olive oil and the salt.  Grill the squash for about 3-4 minutes per side or until it is tender.  Remove the squash from the grill and set aside.  If using a gas grill, turn one burner to low.
3. Brush one side of each piece of bread with the remaining olive oil.  Place four slices of the bread, oil side down, on a clean cutting board or work surface.  Spread half of the pesto on the exposed sides of the bread.
4. Place 2 ounces of the cheese, 3-4 pieces of the grilled squash, and two tomato slices over the pesto on each slice of bread.
5. Toss the arugula with the balsamic vinaigrette and divide it evenly, topping the tomatoes on each bread slice.
6. Brush the remaining bread slices with the remaining pesto and place them, pesto side down, over the sandwiches.
7. Place the sandwiches on the cooler side of the grill and shut the grill lid.  Cook the sandwiches for 3-4 minutes, turn, recover, and continue to cook for another 3-4 minutes or until the bread is toasted and the cheese is melted.
8. Cut each sandwich in half and serve.

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