Stacked grilled cheese with roasted zucchini, turkey, provolone, and vibrant basil pesto for rich flavor.
# 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 (about 7 oz)
05 - 4 slices provolone cheese
→ 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
# How To Make:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange zucchini slices on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, then roast for 12 to 15 minutes, flipping halfway, until golden and tender.
03 - Spread half a tablespoon of pesto evenly on each slice of bread.
04 - On each bread slice, layer roasted zucchini, 2 slices of turkey, a slice of cheese, and another 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 prepare for grilling.
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 melts.
07 - Remove sandwiches from heat, allow to rest for 1 minute, slice in half, and serve warm.
