Layers of roasted zucchini, turkey, cheese, and fresh pesto create a flavorful, gooey grilled sandwich.
# What You 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
# How To Make:
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 to 15 minutes, flipping halfway, until golden and tender.
03 - Spread 1/2 tablespoon of basil pesto evenly over each slice of bread.
04 - On each bread slice, layer roasted zucchini, 2 slices of turkey, 1 slice of cheese, and a drizzle of pesto if desired. Top with a second slice of bread, pesto side down.
05 - Lightly butter the outer sides of each sandwich to ensure a golden crust when grilled.
06 - Heat a large nonstick skillet or grill pan over medium heat. Grill each stack for 3 to 4 minutes per side, pressing gently, until the bread is golden and cheese has melted.
07 - Remove stacks from heat, allow to rest for 1 minute, then slice in half and serve warm.
