Pin This 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 sandwich quickly became my go-to lunch for a healthy yet indulgent mid-day meal. It’s simple to prepare and always a hit with family and friends.
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 stacks:
- 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.
Pin This My family loves gathering around the table to enjoy these stacks, especially on busy weeknights when we need something quick yet satisfying.
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 (per serving)
Pin This This recipe is a perfect balance of fresh vegetables and protein, making it a delicious and wholesome meal anytime.
Recipe FAQ
- → How do I roast zucchini for the stacks?
Slice zucchini lengthwise and drizzle with olive oil, salt, and pepper. Roast at 425°F for about 12–15 minutes until tender and golden, flipping halfway through.
- → What type of cheese works best for melting?
Provolone, mozzarella, or Swiss cheese melt well and complement the flavors effectively in this stack.
- → Can I substitute turkey with other proteins?
Yes, chicken breast works well as an alternative. For a vegetarian option, increase roasted vegetables and omit meat.
- → How do I ensure the stacks grill evenly?
Use a medium heat grill pan or nonstick skillet, press gently while grilling for 3–4 minutes per side until bread is golden and cheese melts.
- → Are there allergen-friendly suggestions for this dish?
Choose nut-free pesto and gluten-free bread if needed. Always verify ingredient labels to accommodate allergies.