This sandwich, developed by Frank Castronovo and Frank Falcinelli of Frankies Spuntino in Brooklyn, is a triumph of leftovers: a simple zuke sautee meets linguine cacio e pepe on a tender slab of pizza bianca. (The Franks use bread from New York's Grandaisy Bakery; a similar recipe is here.) The creation of this sandwich was profiled in our video Sandwich Stories: The Franks' Zucchini and Pasta Sandwich.
For the Sautéed Zucchini
- 2 zucchini, halved lengthwise and coarsely sliced
- 1 large onion, sliced
- Olive oil
- Crushed red pepper
- 1⁄4 cup powdered pecorino romano cheese
- 3 eggs, beaten
For the Linguine Cacio e Pepe and the Sandwich
- 1⁄2 lb. dried linguine
- 1⁄4 cup powdered pecorino romano cheese, plus more
- Salt and freshly ground black pepper
- 4 pieces (4 by 6-inch) pizza bianca
- Olive oil
- Tomato Sauce (optional)
Note: Both the zucchini and the pasta can be made ahead of time and refrigerated. Whether they start out hot or cold, Frank F. suggests letting the ingredients come to room temperature before building the sandwich; Frank C. says he prefers it either fridge-cold or hot from the stove. Either way, you can't really go wrong.