Pesto Turkey Zucchini Cheese (Printer-Friendly)

Delicious stacks featuring zucchini, turkey, melted cheese, and fresh pesto, grilled to perfection.

# What You Need:

→ Vegetables

01 - 2 medium zucchinis, sliced lengthwise 1/4 inch thick
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Proteins & Dairy

04 - 8 slices deli turkey breast (approximately 7 ounces)
05 - 4 slices provolone cheese (or mozzarella or Swiss)

→ 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

# Steps:

01 - Set 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, then roast for 12 to 15 minutes, flipping halfway, until golden and tender.
03 - Spread half a 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 cheese, and additional pesto if desired. Cover with another bread slice, pesto side down.
05 - Lightly butter the outer sides of each assembled stack.
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 the cheese melts.
07 - Remove stacks from heat, allow to rest for 1 minute, then slice in half and serve warm.

# Expert Suggestions:

01 -
  • Deliciously gooey and healthy sandwich alternative
  • High protein and nut-free option if nut-free pesto is used
02 -
  • 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
03 -
  • Roast zucchini until golden and tender for best texture
  • Press gently while grilling to achieve perfect melt and crispiness
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