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.
This vibrant stack quickly became a favorite in my household for its fresh flavors and easy preparation.
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 sandwiches:
- Lightly butter the outer sides of each sandwich.
- Grill:
- 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 This recipe often sparks joyful family gatherings with everyone eager to build and enjoy their own stacks together.
Notes
Substitute turkey with chicken or make vegetarian by omitting meat and adding extra roasted vegetables. Use gluten-free bread for a gluten-free version. For a nut-free pesto use sunflower seeds or pumpkin seeds. Serve with a simple green salad or tomato soup.
Required Tools
Baking sheet, parchment paper, nonstick skillet or grill pan, spatula, knife
Allergen Information
Contains Wheat (bread), Dairy (cheese, butter), Tree nuts (if pesto contains nuts). For nut or gluten allergies choose appropriate bread and nut-free pesto. Always check ingredient labels.
Save This recipe offers a perfect balance of fresh ingredients and effortless preparation for a satisfying meal.
Cooking Questions & Answers
- → Can I substitute turkey with other proteins?
Yes, chicken or vegetarian options with extra roasted vegetables work well in this stack.
- → How do I make this dish nut-free?
Use a nut-free pesto made with sunflower or pumpkin seeds to keep flavors intact.
- → What type of bread is best for grilling these stacks?
Sourdough or whole-grain bread offers great texture and flavor; gluten-free bread can also be used.
- → How do I achieve perfectly melted cheese without burning the bread?
Grill on medium heat, pressing gently and flipping after 3–4 minutes per side for even melting and golden crust.
- → Can this dish be prepared ahead of time?
Yes, you can roast zucchini and assemble stacks in advance, then grill just before serving for best freshness.