Stacked zucchini, turkey, cheese, and pesto grilled to gooey, golden perfection in minutes.
# 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 (7 oz)
05 - 4 slices provolone cheese
→ Spreads & Sauces
06 - 4 tablespoons basil pesto
→ Bread
07 - 4 slices sourdough or whole-grain bread
→ Butter
08 - 2 tablespoons unsalted butter, softened
# Method:
01 - Preheat oven to 425°F and 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 pesto-coated bread slice, layer roasted zucchini, 2 slices of turkey, 1 slice of provolone cheese, and drizzle additional pesto if desired. Top with a second bread slice, pesto side down.
05 - Lightly butter the outside of each sandwich on both sides.
06 - Heat a large nonstick skillet or grill pan over medium heat and grill each stack for 3–4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
07 - Remove stacks from heat, let rest for 1 minute, slice in half, and serve warm.
