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.
I enjoy making these stacks when I want a comforting yet healthy meal that satisfies both adults and kids alike.
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
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roast Zucchini:
- 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.
- Spread Pesto:
- Spread 1/2 tablespoon of pesto on each bread slice.
- Assemble Stacks:
- 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.
- Butter Sandwich:
- Lightly butter the outer sides of each sandwich.
- Grill Sandwiches:
- 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.
- Serve:
- Remove from heat let rest 1 minute then slice in half and serve warm.
Save Making these sandwiches always brings my family together around the table sharing stories and smiles.
Required Tools
Baking sheet, parchment paper, nonstick skillet or grill pan, spatula, knife
Allergen Information
Contains wheat (bread), dairy (cheese butter), and tree nuts if pesto contains nuts. Choose appropriate substitutions for allergies.
Nutritional Information
Per serving: 370 calories, 20 g total fat, 28 g carbohydrates, 20 g protein
Save This recipe is a wonderful way to enjoy a classic grilled cheese with added veggies and protein for a balanced meal.
Kitchen Guide
- → How should the zucchini be prepared before stacking?
Sliced lengthwise and roasted with olive oil, salt, and pepper until tender and golden for added flavor and texture.
- → Can other cheeses be used instead of provolone?
Yes, mozzarella or Swiss cheese work well, melting nicely and complementing the other ingredients.
- → What is the best method to grill the stacks evenly?
Use a nonstick skillet or grill pan over medium heat, pressing gently and cooking 3–4 minutes per side until golden brown and cheese is melted.
- → Are there alternatives for turkey in this dish?
Chicken slices can be substituted or omitted entirely for a vegetarian option with extra roasted vegetables.
- → How can nut-free pesto be ensured for allergies?
Use pesto made with sunflower or pumpkin seeds instead of traditional pine nuts to avoid allergens.