Summer Squash Sandwiches With Pecorino Butter

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1/3 cup freshly grated pecorino cheese

1 stick (4 ounces) unsalted butter, softened

One 1-pound round or oval loaf of semolina or Italian bread, cut into 18 slices

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 garlic clove, minced

1/4 cup Gaeta olives, pitted and finely chopped

1/4 cup chopped basil

1 medium zucchini, coarsely chopped

Salt and freshly ground pepper

3 medium tomatoes, each cut into 4 crosswise slices

1/2 small head of frisée, torn into bite-size pieces

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