Submitted by: John Thorne from Northhampton, MA
Yield: Serves 4
The day before: Put the sliced vegetables and watercress in a large bowl. Whisk together the balsamic vinegar and the olive oil to make a dressing. Season to taste, but be generous with the salt and hot red pepper. Toss the contents of the bowl with this, making sure that none of the zucchini rounds have clumped together. Cover with plastic wrap and refrigerate overnight.
The following day: Remove the marinating vegetables from the refrigerator about an hour before making the sandwiches. Then, retoss the salad and divide it among the sandwiches, including all the juices. Layer each with a fair share of the shaved cheese.
The simplest way to get paper-thin shavings of Parmesan is to use a vegetable peeler. Adapted from Susan Hermann Loomis’s "Italian Farmhouse Cookbook".