Roasted zucchini, sliced turkey, cheese, and pesto layered and grilled into a delicious stack.
# 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
→ Bread
07 - 4 slices sourdough or whole-grain bread
→ Butter
08 - 2 tablespoons unsalted butter, softened
# How To Make It:
01 - Preheat the 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, and roast for 12 to 15 minutes, flipping halfway through, until golden and tender.
03 - Spread 1/2 tablespoon of basil pesto evenly over each bread slice.
04 - On each prepared bread slice, layer roasted zucchini, 2 slices of turkey, one slice of cheese, and an optional additional drizzle of pesto. Top with a second bread slice, pesto side down.
05 - Lightly butter the outer sides of each sandwich to ensure even grilling.
06 - Heat a large nonstick skillet or grill pan over medium heat and grill each stack for 3 to 4 minutes per side, pressing gently, until the bread is golden brown and cheese has melted.
07 - Remove stacks from heat, let them rest for 1 minute, then slice in half and serve warm.
