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.
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.
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
- Step 1:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2:
- 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.
- Step 3:
- Spread 1/2 tablespoon of pesto on each bread slice.
- Step 4:
- To assemble each stack 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.
- Step 5:
- Lightly butter the outer sides of each sandwich.
- Step 6:
- 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.
- Step 7:
- Remove from heat, let rest 1 minute, then slice in half and serve warm.
Save 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.
Nutritional Information
Calories 370 Total Fat 20 g Carbohydrates 28 g Protein 20 g
Save Enjoy these delicious stacks as a healthy and satisfying meal any time.
Recipe Questions & Answers
- → How do you prepare the zucchini for this dish?
Slices of zucchini are drizzled with olive oil, seasoned with salt and pepper, then roasted at 425°F until tender and golden, which enhances their flavor and texture.
- → What cheeses work best for melting in this stack?
Provolone, mozzarella, or Swiss are ideal choices due to their excellent melting qualities and mild, complementary flavors.
- → Can I use a different protein instead of turkey?
Yes, chicken slices work well as an alternative, or for a vegetarian option, omit the meat and add extra roasted vegetables.
- → What type of bread is recommended for grilling?
Sourdough or whole-grain bread provide sturdy structure and great flavor; gluten-free options can be used if needed.
- → How do I ensure the stacks grill evenly without burning?
Use medium heat and press gently with a spatula while grilling each side for 3-4 minutes to achieve golden bread and melted cheese without burning.
- → Are there options for nut-free pesto?
Yes, nut-free pesto can be made using sunflower or pumpkin seeds instead of traditional pine nuts to accommodate allergies.