Save A vibrant and flavorful twist on classic grilled cheese, featuring layers of roasted zucchini, sliced turkey, melty cheese, and fresh pesto, all stacked and grilled for a deliciously gooey, healthy sandwich alternative.
This grilled cheese stack has become a favorite way to enjoy a hearty lunch or dinner with a fresh twist incorporating vegetables and lean protein.
Ingredients
- Vegetables: 2 medium zucchinis sliced lengthwise into 1/4-inch-thick strips, 1 tablespoon olive oil, salt and freshly ground black pepper to taste
- Proteins & Dairy: 8 slices deli turkey breast about 200 g, 4 slices provolone cheese or mozzarella or Swiss
- Spreads & Sauces: 4 tablespoons basil pesto store-bought or homemade
- Bread: 4 slices sourdough or whole-grain bread
- Butter: 2 tablespoons unsalted butter softened
Instructions
- Step 1:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2:
- Arrange zucchini slices on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 12 15 minutes flipping halfway until golden and tender.
- Step 3:
- Spread 1/2 tablespoon of pesto on each bread slice.
- Step 4:
- To assemble each stack On a bread slice layer roasted zucchini 2 slices of turkey 1 slice of cheese and another drizzle of pesto if desired. Top with a second slice of bread pesto side down.
- Step 5:
- Lightly butter the outer sides of each sandwich.
- Step 6:
- Heat a large nonstick skillet or grill pan over medium heat. Grill each stack for 3 4 minutes per side pressing gently until bread is golden and cheese is melted.
- Step 7:
- Remove from heat let rest 1 minute then slice in half and serve warm.
Save My family loves gathering around the table to enjoy these grilled cheese stacks especially on busy weeknights when we want something quick yet satisfying.
Notes
Substitute turkey with chicken or make vegetarian by omitting meat and adding extra roasted vegetables. Use gluten-free bread for a gluten-free version. For a nut-free pesto use sunflower seeds or pumpkin seeds. Serve with a simple green salad or tomato soup.
Required Tools
Baking sheet, parchment paper, nonstick skillet or grill pan, spatula, knife
Allergen Information
Contains Wheat (bread), Dairy (cheese, butter), Tree nuts (if pesto contains nuts). For nut or gluten allergies choose appropriate bread and nut-free pesto. Always check ingredient labels.
Save A perfect balance of flavors and textures that will quickly become a go-to recipe in your meal rotation.
Recipe Q&A
- → What is the best way to roast zucchini for these stacks?
Slice zucchini lengthwise about 1/4 inch thick, toss with olive oil, salt, and pepper, then roast at 425°F for 12-15 minutes until tender and golden, flipping halfway through for even cooking.
- → Can I substitute turkey with other proteins?
Yes, chicken works well as a substitute. You can also omit meat and add extra roasted vegetables for a vegetarian option.
- → How do I avoid nuts in the pesto spread?
Use nut-free pesto versions made from sunflower or pumpkin seeds instead of traditional pine nuts to maintain flavor without allergens.
- → What kind of cheese melts best for these stacks?
Provolone, mozzarella, or Swiss cheeses melt beautifully, providing a gooey texture that complements the other ingredients.
- → Is it possible to make this dish gluten-free?
Absolutely, substitute sourdough or whole-grain bread with your preferred gluten-free bread to suit dietary needs.
- → How long should I grill the stacks to achieve a crispy crust?
Grill each side for 3-4 minutes over medium heat while gently pressing until bread turns golden and cheese melts throughout.