Delicious stacks featuring roasted zucchini, turkey slices, melted cheese, and fresh basil pesto grilled crisp.
# What you'll need:
→ Vegetables
01 - 2 medium zucchinis, sliced lengthwise into 1/4-inch-thick strips
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Proteins & Dairy
04 - 8 slices deli turkey breast (about 7 oz)
05 - 4 slices provolone cheese (or mozzarella or Swiss)
→ Spreads & Sauces
06 - 4 tablespoons basil pesto (store-bought or homemade)
→ Bread
07 - 4 slices sourdough or whole-grain bread
→ Butter
08 - 2 tablespoons unsalted butter, softened
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange zucchini slices on the baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 12–15 minutes, flipping halfway, until golden and tender.
03 - Spread 1/2 tablespoon of basil pesto evenly on each slice of bread.
04 - On each bread slice, layer roasted zucchini, 2 slices of turkey, 1 slice of cheese, and an optional additional drizzle of pesto. Top with a second slice of bread, pesto side down.
05 - Lightly butter the outer sides of each sandwich.
06 - Heat a large nonstick skillet or grill pan over medium heat. Grill each sandwich for 3 to 4 minutes per side, pressing gently, until the bread is golden and the cheese has melted.
07 - Remove from heat, allow to rest for 1 minute, then slice in half and serve warm.
